Boil the water with the sugar or honey and if necessary skim it.
Take the stems of the berries (you can leave the tails though), put them in a straining bag and crush them with clean hands or a sterilized potato masher.
Be careful to only pick berries that still look good, berries gone bad can make the taste of the wine go moldy.
Pour the hot water over the crushed berries (leaving the berries in the bag).
Add the yeast nutrient and wait for it to cool down to add the Campden tablet.
Cover and fit with an airlock.
Twelve hours after you added the Campden tablet, add the pectic enzyme.