Yield: One Gallon US
Beginning SG/PA: 1.090-1.095

2 lb Mountain Ash berries
7 pts water
Up to 2 lb sugar to measure a SG of 1.090 -1.095
1 tsp acid blend
1 tsp yeast nutrient
1 campden tablet, crushed
1 package wine yeast


  1. Use ripe, sweet berries, and if possible pick after the first frost.
  2. Remove the stems, rinse off and drain the berries.
  3. Put in a nylon straining bag, crush and squeeze the juice into primary.
  4. Keeping the fruit in the bag, tie the top and place in the fermentor with all the remaining ingredients exept for the yeast.
  5. Cover.
  6. After 24 hours add the yeast according to the directions on the package.
  7. Stir daily, squeezing the bag to extract more of the juice from the fruit.
  8. Rack after approx. five days and then again as necessary.
  9. Stabilize when the fermentation has complete.
  10. Add Sparkloid or any other desire clearing aid and bottle when desired.