Yes there has been quite a few posts about this, one that I've even responded on but I am after some help and guidance in order to get this started in July. I'll be using this list of ingredients: 2kg of Christmas Pudding 8 x Oranges (zest) 4 x Tinned Mixed Fruit 250ml of Dark Maple Syrup 1.5kg of White Sugar 250g of Grape Concentrate 2tsp of Pectolase 2tsp of Dessert Wine Yeast 15-18% 70cl of Brandy If any of this is wrong, please say so! I have quite simply just pulled together the most frequently used ingredients and the quantities. Now, I can only seem to find the following method: Slice Xmas pudding thin and add to bucket with Orange Zest and Mixed Fruit. Add 750g of Sugar. Add 3L of boiling Water and stir until most of Xmas pudding has dissolved. Add 4L of cool water and stir in Grape Concentrate. Add 2tsp of Pectolase and pitch Yeast. Leave to ferment for 5 days ensuring the brew is stirred twice daily to ensure everything stays moist. Transfer into 2nd fermentation bucket. Using 4 x Muslin bags and a strainer to syphon funnel and stop as much sediment as possible. Add Maple Syrup straight from unopened container. Swirl gently to combine. Top off with cool water if required. Add remaining Sugar to bucket. Let brew ferment for 2 weeks feed with 10g of sugar daily until the alcohol tolerance of the yeast has been reached. Add bottle of Brandy before bottling and stir gently before bottling. Any suggestions or corrections would be appreciated on both method and ingredients. Does anyone know what colour this wine comes out? Many thanks, Ben.