although I have not completed this batch yet...here you go... Staghorn Sumac wine(3 gal) 15lbs. of fresh picked sumac "berries" or approx. 50 to 60 staghorn berry clusters 9lbs of sugar 3 1/2 gallons of water (I use spring water) 2 teaspoons of yeast nutrient(fermaid) 1/8th teaspoon of K-meta 1 1/2 tablespoons of pectic enzyme. 3 over ripe bananas 1 packet of lalvin rc212 yeast. I start by collecting berry clusters in late July or early August. I do not wash the berry clusters!!! this will take away most of the sugars which collect on tiny hairs on the outside of the berry. I carefully slide my hand down each "stalk" to remove the clusters of berries. it's OK to leave a few stems. I then look through the pile and discard any immature berries. Make sure also there are no insects in your berries. I place these in a nylon straining bag and set them aside. I then add two gallons of water to my primary bucket, along with the sugar,K-meta,Nutrient,and pectic enzyme. stir until sugar is almost dissolved. cut up the bananas in large chunks and add to saucepan...add just enough water to cover and bring to a boil. Boil for 5 min. then strain and add the banana water to the must. I then add the bag of berries and the rest of the water. I squeeze the bag several times while getting it wet to release some of the juice. cover the bucket and let it sit for 24 hours.then I check the SG and adjust with sugar/water to get desired SG I started at 1.095 stir everything up again and pitch yeast. cover with top that has a airlock and let ferment for two weeks. I then rack into a 3gal carboy ...then the waiting begins.