2 oz, almonds, mostly 'sweet' but include a few 'bitter' if you can

1 gallon water

1 Ib. chapped raisins

3 Ib. sugar

1/2 oz. citric acid

Nutrient

Sauterne yeast

Chop the almonds and raisins and simmer them for twent) minutes to half an hour. Strain the liquor on to the sugar and stir until it has dissolved. When cool add the citric acid nutrient and yeast. Ferment to completion, rack and mature and remember to serve this wine slightly sweet.