Suggestions for First Fruit Wine

[Madriver Wines]

I do similar to Wade. I use almost boiling water and dissolve 3/4 of the sugar I estimate I will need in a qrt for a gal recipe or a gallon of water if a 5 gal. recipe. Then add the rest of the water and then sugar to desired SG. I shoot for a high of 90 - 100 and let the must cool to 85 and pitch the yeast. Some times I even actually hit the right temps!! This is on day 2 though. I use hot water on day 1 and all the additives except the nutrient and the yeast, work the fruit over pretty good with the potato masher and let it sit over night.