FOPWM403: Fruits and Vegetables wine making

Fruit and vegetable winemaking (country wine) involves fermenting sugars from produce—often 3-6 lbs per gallon—using yeast, water, sugar, and acid additions to achieve roughly 

 ABV. The process includes sanitizing equipment, crushing produce into a "must," adding nutrients/pectic enzyme, fermenting in a bucket, then transferring to a carboy to settle, as explained