3 lb. Berries

7 pts. Water

2 1/4 lb. Sugar

3 tsp. Acid Blend

1/2 tsp. Pectic Enzyme

1/2 tsp. Energizer

1 Campden, crushed

1 pkg. Wine yeast

Starting S.G. 1.095 - 1.100

METHOD:

1. The best time to pick these berries is after the first frost. Remove stems, leaves, and foreign matter. Wash and drain.

2. Using nylon straining bag, mash and strain out juice into primary fermentor. Keeping all pulp in straining 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 S.G. and press pulp lightly to aid extraction.

6. When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

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: Before bottling add 1/2 tsp. stabilizer, then add 1/4 lb. dissolved sugar per gallon.

VARIETIES:

Serviceberries (Amelanchier L.) commonly called Juneberry, also Shadbush and Sarvisberry. An attractive shrub anywhere from 5' - 25', white flowers, 1/4" bluish-black small crabapple-like fruit. Saskatoon Serviceberry (A. alnifolia) is a common variety. Oblong-Leaf Juneberry (A. canadenis) can be found as a tree also. Some are available from nurseries.