4 Ib. sound ripe damsons

6 oz. chapped raisins

3 1/4 lb. sugar

1 gallon water

Campden tablet

Pectozyme

Nutrient

Port yeast

Stalk and wash the fruit, pour on boiling water and when cool mash the damsons with your hands, removing as many stones as possible. Add the chopped raisins, one teaspoonful of pectozyme and a Campden tablet. Next day add the fermenting yeast and nutrient and ferment for four days, pressing down the cap each day. Strain and press dry, stir in 2lb 8oz sugar and continue the fermentation adding the remaining three doses of 4 oz. sugar each time the S.G, falls below 1.010. Rack and mature in the usual way.