5 to 6 Ib. fresh apricots, depending on their quality

2 1/2 Ib sugar

4 oz. raisins or sultanas

7 pints water

Nutrient

Pectozyme

Campden tablet

Sauterne yeast

Carefully remove and throw away the stones of the apricots, chop the sultanas or raisins and place them all in your mashing vessel. Pour on the boiling water and when cool add one teaspoonful of pectozyme and one Campden tablet. Cover and soak for two days, stirring each day, then strain and press and stir in the sugar, nutrient and fermenting yeast.