Wash, stalk and mash all the fruit, place in a bin and pour hot water over it. When cool, stir in the acid, pectic enzyme and one Campden tablet, cover and leave for 24 hours.
Stir in the grape juice, yeast and nutrient and ferment on the pulp for four days, pressing down the fruit cap daily.
Strain out the fruit, stir in the sugar, pour the must into a fermentation jar, fit an airlock and ferment out.
Rack into a clean jar, add one crushed Campden tablet and when the wine is bright, rack again.
Mature this wine for at least one year and serve it free from chill.
