6 to 8 Ib. fleshy, ripe crab-apples. (The ones with the cream and red skins are the best, they grow to the size of a bantam's egg)

2 1/4 Ib. sugar

1 gallon water

Campden tablet

Pectozyme

8 oz, raisins or sultanas

Nutrient

Champagne or Sauterne yeast

Wash any dirt off the apples, removing any bad portions as may be necessary, and take off the stalks. Prepare a gallon of cold water in which you have dissolved a Campden tablet. Crush the apples by putting them a few at a time in a plastic bag and hitting them with a piece of wood such as a rolling pin or mallet and drop them into the water. Add a teaspoonful of pectozyme, cover and soak for three days, stirring each day. Then strain and press until all the juice has been extracted, add the sugar and chopped raisins, the nutrient and the yeast. Ferment for another week, then strain and press the raisins and continue the fermentation until completion. This wine needs at least eighteen months to mature and is best served cool and as a medium-sweet wine.