CHERRY PLUM WINE

9 Ib. cherry plums

8 oz. chopped raisins

3 1/4 Ib. sugar

I gallon water

Campden tablet

Pectozyme

Nutrient

Sauterne yeast

Rind and juice 2 large lemons

Stalk and wash the fruit, add the chopped raisins and the lemon rind, then pour on the boiling water. When cool mash the fruit with your hands and if possible remove the stones. Add one Campden tablet, one teaspoonful of pectozyme and the lemon juice. Next day add the actively fermenting yeast and nutrient and ferment for five days. Then strain and press, add 28 Ib. sugar and continue the fermentation. Add the remaining three doses of 4 oz. sugar each time the S. G. falls below 1.010. Rack and mature in the usual way.