12 oz, dried whortleberries

6 oz. raisins

2 1/2 Ib. Demerara sugar

1 gallon water

Rind and juice of l large lemon

Pectozyme

Nutrient

Madeira yeast

Fresh whortleberries are hard to come by, but the dried ones are more readily available and this makes a very pleasant red wine for social purposes. Pour boiling water over the chopped raisins, dried whortleberries and lemon rind. When cool stir in the nutrient, acid, pectozyme, Campden tablet and yeast. Ferment for four days, then strain, stir in the sugar and continue the fermentation. Make sure that you serve the wine medium sweet.