850g fresh cranberries 1kg sugar ½ tannin ½ citric acid 1tsp nutrient 300g sultanas juice and rind of two large oranges juice and rind of large lemon

DAY 1: 03-12-03
All the ingredients excepting the citrus fruits were added to a large pan and brought briefly to the boil with 4½ litres water. This had the advantageous effect of splitting the skins on the cranberries. Meanwhile the oranges and lemon were rinded, peeled and thinly sliced and added to the fermentation bin. Once boiled, the fruit soup was added to the bin also, and left to cool overnight.

DAY 2: 04-12-03
Two teaspoon full of pectolase were added to the now tepid mixture and vigorously stirred in.

DAY 3: 05-12-03
Stirred.

DAY 4: 06-12-03
A starter bottle was prepared. The solids were strained from the liquid, which was then passed though muslin. The deep red liquid was returned to the fermenting bin, and the reactivated yeast poured in several hours later.

DAY 9: 11-12-03
Having settled into a steady ferment, the brew was transferred to a clean demi john and closed with an airlock.

WEEK 17: 02-04-04
Activity had long since ceased, and the wine had dropped pretty clear. It was treated with potassium sorbate and one crushed campden tablet (robbing it of some of it's strong red colour), then given a polish with the VinBrite. Although still slightly hazy the wine was bottled (as all the equipment and mess was already out for another brew!)

Pleasant, but unremarkable at time of bottling.