Mash the fruit

• Mash the canned fruit cocktail and the peeled orange in a bowl with a fork until you get a chunky fruit mash.

Add the kicker

• Add the piece of overripe fruit with its skin, which carries the wild yeast colony needed to start fermentation.

Sweeten the mash

• Stir the sugar packets into the fruit mash without measuring.

Transfer to the jug

• Pour the fruit mash into an empty juice jug and top up with fruit juice.

Set up the airlock

• Leave the lid on loosely, or cover the opening with a rubber glove or a balloon pierced with a pinhole so gas can escape during fermentation.

Ferment

• Let the jug sit at room temperature and ferment, checking regularly; with wild yeast the process is unpredictable and can take from a few days to a few months.