1. Bring the water to a boil and stir in the sugar until it dissolves.
2. Transfer the mixture to a non-metal (plastic or ceramic) food container, add the berries, mashing them slightly with a hand blender or potato masher. Add the cinnamon and mint.
3. When the mixture is lukewarm, stir in the yeast and cover the container with a non-airtight cover, cheesecloth, or towel.
4. Allow the mixture to ferment for 7 to 10 days at room temperature, stirring it twice a day.
5. Strain the mixture through cheesecloth, transfer the liquid to a jug, and seal the jug with an air lock stopper (which lets carbon dioxide bubbles escape but keeps oxygen outalso available from wine-making suppliers).
6. When the bubbling stops and fermentation ends a week or two later, seal the jug with a cork and age the wine for 6 weeks to 6 months before using it.
7. Siphon the wine to get rid of the sediment, if desired.