Start by placing the seaberries into a clean fermenting bucket or primary fermenter. Slightly crush them with a potato masher or sanitized spoon to release the juice—just enough to break them open. Or, if you have a food mill, run the berries through the food mill as I’ve done to extract a seed free juice. It tastes better if you leave them raw, so either use whole fruit or pulp from a food mill, but don’t use heat to extract the juice.

Bring half the water (about ½ gallon) to a boil, then dissolve the sugar or honey into the hot water. Once fully dissolved, allow it to cool to room temperature, pour the sugar water over the berries in the fermenter. Add the remaining water, wine tannin, and yeast nutrient.

If you’re using a Campden tablet, crush and stir it in at this point to sanitize the must. Cover loosely and allow to sit for 12 to 24 hours before pitching the yeast. If skipping Campden, you can add the yeast right away (but be sure everything is room temperature before adding the yeast).

When ready, sprinkle the wine yeast on top of the must and stir gently to combine. Cover with a lid or clean cloth and fit with an airlock if using a fermenter bucket.

Allow the mixture to ferment in primary for 7 to 10 days, stirring daily to keep the fruit submerged. After bubbling slows, strain out the seaberries and transfer the liquid to a clean carboy or jug for secondary fermentation. Top off with water if needed and attach an airlock.

Let the wine ferment slowly for 3 to 6 weeks, or until bubbling stops completely. Once fermentation is complete, rack into a clean jug, leaving the sediment behind.

Repeat racking every few months as needed until the wine clears. Bottle when clear and stable, then age at least 6 months for best flavor.