4 Ib. celery stalks, without leaves

Rind and juice of very large lemon

4 oz, sultanas or raisins

2 1/2 lb. sugar

1 gallon water

Nutrient

Johannisberger yeast

Chop up the celery and boil till tender, strain on to the chopped raisins or sultanas and lemon rind, stir in the sugar and when cool add the nutrient and active yeast. Ferment to dryness.