Wash, pick over berries. Crush in pail, pour boiling water over. Stir well, cool to lukewarm, add pectic enzyme per instructions. Leave 24-36 hours, then add yeast and nutrient. Cover well, leave for 4-5 days, stirring daily. Strain, add sugar; stir well so that sugar is all dissolved. Pour into dark fermenting jar, fill to shoulder, fit airlock. Keep the spare liquor in a smaller bottle, also with airlock/cotton wool. When ferment quietens sufficiently for there to be no risk of it foaming through the trap (about 1 week), top it up with the spare wine to the base of the neck, refit the airlock Leave it until it clears
2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
3 c. shredded Cheddar cheese
Directions
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
