Extracting the Flavour.

Assuming you have got hold of some ingredients and have got all the required equipment, you are now ready for this first stage.

The method employed depends largely on the wine.

• Pressing This is ideal for fruit, especially if you happen to have a wine press. You may need to dilute the juice.
• Soaking This is generally the main method, used for most fruit, dried things etc. Essentially, get a huge bucket, put the ingredient(s) in it, and pour on about 5 or 6 pints of water. Leave to soak until bored (hours or days).
• Boiling The standard method for roots and some fruit, this is essentially soaking but with hot water. The other main difference is it is conducted in a huge pan, and poured into a bucket when you are bored with boiling (Many things don't like being boiled for too long, so beware).

There is such a thing as an extractor, but I know nothing about them other than their prohibitive expensiveness.

If you are amused by such things, you could add some pectolayse. This stuff breaks down the cell walls of fruit, ensuring you extract the absolute maximum amount of flavour. Unfortunately, it also means the wine will be a nightmare when it comes to the clearing process.

Once you have soaked or boiled or crushed to your heart's content, and are satisfied that you have got all the flavour you want, give your mush a bit of a strain and move on to the next step.