Pectolase: To break down the fruit cell walls to release fruit juices inside. The enzyme does much more besides giving improved colour, better clearing as well as improved taste. The same enzyme is added to all commercial wines & also to clear fruit juices - it is entirely safe. Indeed, this is a natural enzyme found in many micro-organisms which use the enzymes to break down plant material for food.

Wine Yeast: To convert all the sugars (natural sugars from the fruit and the white sugar added) into alcohol. The type of yeast chosen for winemaking is very important. The type of yeast contained in this kit is a genuine wine yeast strain, which will produce good wine flavour and also produce high levels of alcohol. one of the biggest mistakes of winemaking is to use cheaper bread making yeast strains - this doesn't make good wine.

Nutrient: To help the yeast work. Yeast (like man) works best if given a balanced diet, complete with all the amino acids, Vitamins & Minerals needed. The nutrient contained in this kit is rather special because its recipe has been carefully selected to suit wine yeasts individual nutritional need whilst it is fermenting.

Citric Acid: To add to the final wine if not 'sharp (lemony)' enough. 10g sachet is included, 1/3 of the sachet should be added at a time and the wine tasted before further amounts are added.

Finings (3 types) - To clear your wine, but also help smooth/mature your wine.

Oak Barrel Extract - A natural blend of real oak extract, real wine concentrate, oak tannins & soft fruit concentrates. Once added to your wine it promotes rapid maturation and mellowing of the wine - allowing the wine to mature within 3-4 weeks instead of 6-12 motnsh.

Once you have decided upon which recipe to make from the table above, the fruit must be prepared as below. Wash your hands and rinse away all soap thoroughly before preparing fruit.

For small currants & berries (Blackcurrants, Blackberries, Elderberries etc) - Remove stems & wash fruit in warm water. Add to clean bucket then crush (no need to remove stones) using a 'potato masher' or some other kitchen implement.

For hard fruits (Apples, Pears etc) - Remove stems, wash with warm water then slice into bucket leaving core and any bad fruit. The skin is important for flavour, so the fruit should NOT be peeled.

For soft fruits (Damsons, Plums, Cherries etc) - Remove stems, wash with warm water. Add to the bucket then crush (remove stones if possible - but not essential).

1. Clean a 5L Demijohn with plenty of hot water (do not use boiling water, but only hot water from a domestic hot water supply).

2. Add your prepared fruit into the Demijohn - this should be done as quickly as possible to ensure the fruit does not 'go off'. Add 5 litres of very hot tap water, swirl Demijohn contents (if using glass do not put your hand over the top as the can cause the glass jar to act as a pressure container). Now add 2kg of sugar & swirl for 2-3 minutes to dissolve the sugar. Add just enough cold water to cover the fruit - make sure you do not add too much cold water (better to add less if in doubt). Stir well, then leave to cool to 50c, add the Pectolase sachet contents & stir well. Now leave for 1 hour - stir occasionally.

3. After 1 hour, top up to 18L (Demijohn three quarters full), with cold water, swirl well - do not proceed until the liquid temperature has dropped below 30c (it usually will be below 30c at this point). Now add the wine yeast. Leave for 1 hour and add the nutrient sachet contents & stir well.

4. Wash the bung & Airlock in hot water, half fill the airlock with cold water, then fit it to the Demijohn.

5. Leave at a room temperature between 20-27c to ferment for 3 days with the lid loosely fitted and ensuring Airlock is in place.

6. After 3 days remove the muslin bag from the bucket and gently squeeze the liquid out from the bag back into the bucket. Don't over do it, you will introduce a bitter taste into the wine which comes from the seeds and other fruit compounds.

7. If you don't have Muslin Bags use a sieve to remove the fruit gently pressing and squeezing it to remove the juices. Alternatively pour off the entire bucket contents through a sieve into the spare container ensuring the fruit is gently squeezed to retain the precious juices.

8. Dissolve the rest of the sugar in a separate container (see table above) in 4L of hot water, Allow the temperature to drop below 40c and then add to the container. If necessary top up to the 22.5L mark. Don't worry at this stage if it is slightly over.

9. Replace the bucket lid & Airlock loosely and leave to ferment at an air temperature of between 20-27c for 3 weeks. We advise placing the bucket on a surface where you can siphon the wine into another container & we also advise leaving the lid shut as this can cause infection if continuously opened. The temperature here is important and we ask that it is maintained as much as possible, it is better to be cold than too warm. If you're struggling to maintain the temperature we advise using an heat pad or brew belt especially in the evenings when temperature drops.

10. Once fermentation is complete & the Hydrometer reading is consistent over 3 days add the contents of the stabiliser sachet. If using tubs add sodium & potassium metabisulphite as per manufacturers instructions. Give the wine a thorough stir in order to remove any trapped gas which has built up during fermentation & stir consistently over a 48 hour period.

11. Once the gas has been removed add the finings in order to clear the wine. Finings A need to be added first to the container & stirred for 30 seconds. After 2 hours add the sachet of Finings B and stir for 10 seconds. It is really important in this section to add the finings as we have suggested. Delicate bonds are formed between the various fining agents and will be destroyed if they are not done correctly. Each fining agent only needs to be folded into the wine, it is imperative you don't move onto the next step until the wine is absolutely clear. The kit should clear in 48 hours.

12. Once you're sure the wine is clear you should siphon the clear wine into a separate container, we strong advise using a siphon to make the process much simpler. Start with the full container on a work surface and siphon down to the clean container on the floor being careful not to disturb or siphon the thick sediment which will be settled at the bottom of the container.

13. You will now need to make some adjustments to the acidity and sweetness levels. Do the sweetness levels first.

Adjusting sweetness: Taste the wine, try not to think of how 'sharp(like lemons' or how ''watery'' the wine is), just consider whether the wine is sweet enough. If it is sweet enough, then proceed to adjust acidity (see below). If the wine is not sweet enough (this is normal) then add 1/4 cupful of white sugar, stir until fully dissolved then re-taste. Continue to add 1/4 cupful's of sugar until sweet enough.

Adjusting acidity: Taste the sweetened wine and decide whether it is sharp enough for your taste. If not, then add about 1/3 of the sachet of Citric Acid, stir well to ensure completely dissolved and leave for 5 minutes before re-tasting. Add further 1/3 or 2/3 of the sachet if required, ensure you wait 5 minutes per addition of Citric Acid.

13. Now add the Oak Barrel Effect, stir well. This maturing compound will allow your wine to mature within only 3-4 weeks instead of 6-12 months.

14. Once 4 weeks has passed siphon wine into 6 bottles of your choosing, ensuring they're appropriately cleaned & sanitised. Enjoy!