DRIED ROSE-HIP WINE

8 oz. dried rose-hip shells

4 oz. chopped figs

4 oz. chopped raisins

3 1/4 Ib. demerara sugar

1 gallon water

Rind and juice of 2 large lemons

Campden tablet

Pectozyme

Nutrient

Tokay yeast

Pour the boiling water over the rose-hip shells, chopped figs, raisins and fruit rind. When cool add one Campden tablet and one teaspoonful of pectozyme. Cover and soak for twenty four hours then add the lemon juice, nutrient and yeast. Ferment on the pulp for four days, then strain and press dry. Stir in 2 1/2 Ib sugar and continue fermentation, adding the remaining 3/4 Ib. sugar in three 4 oz. doses and when fermentation is complete rack and mature in the usual way.