
Here's what I've done..
Crushed the fruit
Campden tablets added
Left over night
Added 2kg of sugar dissolved in boiling water
Added a small tin of white grape extract
Added 2 and a half tsp pectolase
Top up with cold water until gravity of 1.090 was achieved
Wine yeast and nutrient added
Two day later remains of fruit removed
Result = 13 litres of rose wine bubbling away nicely