Ingredients for 5 gallons (23 Liters)

	Partridgeberries - 18 pounds (8 Kilograms)
	Cane Sugar 13 pounds (6 Kilograms)
	Tannin - 1½ teaspoons
	Yeast Nutrient - 3 teaspoons
	Yeast Energizer - 3 teaspoons
	Campden Tablets - 6 crushed
	Pectic Enzyme - 2½ teaspoons
	Yeast Lalvin EC1118 - 1 package
	Bentonite - 3 teaspoons
	Water - 5 gallons (23 liters)
	Potassium Sorbate - 1 teaspoons
	Grape concentrate 16 ounces (500 mL). (optional)
	See Additives

1. Prepare the partridgeberries by crushing them, placing inside the nylon straining bag.

2. Put two gallons of hot water in the primary fermenter, add bentonite and sugar. Stir until fully dissolved. Add cool/cold water to the 4 gallon level maintaining 75°F (25°C) at this level. Crush and add 5 Campden tablets and the required amount of all other ingredients except yeast and Potassium Sorbate. Berries may be placed in nylon straining bag if desired. Stir well and take a S. G. reading Sprinkle yeast on top and cover fermenter.

3. Stir daily until a specific gravity 1.030 is achieved, then drain out pulp and rack wine into carboy with air lock, make certain that carboy is topped up. Rack again in two to three weeks when all fermentation has stopped and add one campden tablets, again make certain carboy is topped up.

4. Wine must now be allowed to clear. This will be completed in two to three months.

5. When wine is clear add Potassium Sorbate and sweeten to taste (if desired). Filter, if desired, and bottle.

he wine produced should be allowed to age for at least one year and will yield a medium/dry wine. ENJOY!!

NOTES:

	Make certain that all equipment coming in contact with the wine is clean and sterile.
	Check specific gravity at start and finish to get exact alcohol level.
	You may vary the recipe by adding less berries and substituting grape concentrate.
	It is a good idea to check for residual gas in step 3 simply by stirring the wine. If gas is found, stir until it is removed.
	Wine will be ‘rough’ when first bottled, it must be allowed to age. The addition of a super smoother will aide this process.
	In step 4 the addition of a wine fining will assist the wine in clearing and shorten the waiting period.

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