Firstly wash the fruit, then add the fruit to the bucket (which has been sanitized) give the fruit a good bashing either use a potato masher or the end of a rolling pin, pour on 4 pints of water and continue mashing. Dissolve a campden tablet in a little water and add the pectin enzyme ( if used), cover the bucket and leave for 24 hours to allow the juice to come out of the fruit.
Boil another 3 pints of water and add you sugar, give it a good stir to make sure all the sugar has been dissolved. Once the sugar mix has cooled to room temp, chuck this in the bucket with the fruit, then sprinkle a teasp of yeast and a teasp of nutrient over the surface of the fruit mix cover this with a teatowel or the lid of the bucket.
After 5 or 6 days of fermenting, the mix needs straining into a demi john. You can use a fine seive or muslin bag (sanitised again). Seal the demijohn with an airlock and leave ferment. Here is where you require a little patience, the fermentation process can now take a few months before all the sugar is turned to alcohol. Watch the airlock for signs of the fermentation finishing.
You now add another campden tablet to the wine, this will kill the remaining yeast. Allow the wine to clear, again this may take a couple of weeks, but it's better to leave the yeast sediment in the demijohn and not in the bottles. The wine is ready for bottling, make sure the bottle are clean and sanitised, syphon your wine into the bottles. You should sample the wine at this point, if it is too dry you can add a little sugar to sweeten it. Cork the bottles and leave for as long as you dare, the wine will be ready in a couple of weeks but if you can leave it for a few months the taste will benefit from standing.
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