8 oz. coffee

8 oz. sultanas

1 sweet orange

3 1/4 lb. sugar

Rind and juice of 2 large lemons

Nutrient

General-purpose yeast

Simmer the coffee and fruit rinds for twenty minutes, then strain on to the chopped sultanas and 28 Ib. sugar. When cool add the fruit juice, nutrient and fermenting yeast and ferment for four days. Strain and press the sultanas. Continue the fermentation and add the three remaining doses of 4 oz. sugar each time the S.G. falls below 1.010. Rack and mature in the usual way.