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Bilberry wine (medium)

• Poor half the water, boiling, over the bilberries and stir in the sugar.
• When the liquor has cooled, add the remaining water (cold).
• Add the citric acid, yeast nutrient, and wine yeast.
• Cover and ferment on the pulp for four or five days before straining it into a jar and fitting an airlock.
• Thereafter, proceed as usual.
• Cranberry wine can be made using the same recipe.