1 gallon ripe hawthorn berries

6 oz. sultanas or raisins

2 1/2 Ib sugar

1 gallon water

1/2 oz. citric acid

Campden tablet

Pectozyme

Nutrient

Sauterne yeast

Pour the boiling water over the berries and sultanas or raisins and when cool the berries will be soft enough to crush with your hands. Add a teaspoonful of pectozyme, a Campden tablet and the citric acid. Cover and leave for two days. Then stir in the sugar, nutrient and yeast, cover and ferment for four days; then strain and press and continue fermentation to make a slightly sweet table wine.