(Rowanberry)

2 lb. Berries

7 pts. Water

2 lb. Sugar

1 tsp. Acid Blend

1/2 tsp. Pectic Enzyme

1 tsp. Nutrient

1 Campden, crushed

1 pkg. Wine yeast

METHOD:

Use ripe, sweet berries and if possible pick them after first frost.

1. Remove stem, rinse off and drain berries.

2. Put in nylon straining bag, crush and squeeze juice into primary fermentor. Keeping pulp in bag, tie top, and place in primary.

3. Stir in all other ingredients EXCEPT yeast. Cover primary.

4. After 24 hours, add yeast. Cover primary.

5. Stir daily, check Specific Gravity, and press pulp lightly to aid extraction.

6. When ferment reaches S.G. 1.040 (about 3-5 days) squeeze juice lightly from bag. Siphon wine off sediment into glass secondary. Attach lock.

7. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

8. To aid clearing, siphon again in 2 months and again if necessary before bottling.

To sweeten wine, at bottling add 1/2 tsp. stabilizer, then stir in 1/4 lb. dissolved sugar per gallon.

VARIETIES:

Mountain Ash (Sorbus L.) normally a 20' - 30' tree. White flowers followed by attractive clusters of 1/4" bright orange fruit. American Mt. Ash (S. americana) and European Mt. Ash (S. aucuparia) are the two popular varieties. Sometimes referred to as Rowanberry.