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Pick and wash the rowan berries. Bring to boil for 10 minutes
Add pectic enzyme and lemon juice, leave for 3 days for the flavour to soak out of the fleshy fruit
Boil the raisins in a little water and add to the berries. Leave to cool, then add sugar to 1.09SG and tea, followed by the yeast and nutrient
Primary fermentation
Filter into demijohn then squeeze the pulp to get all the juice
Rack after 1 month, then another 2 months, and finally 3 months after that
Bulk age for at least 6 months, stabilize and back sweeten to your taste preference, then bottle
Leave for at least 12 months after pitching yeast. May take 2 years to mature