LOGANBERRY WINE

2 Ib. ripe loganberries

8 oz. raisins

2 1/2 Ib sugar

1 gallon water

Campden tablet

Pectozyme

Nutrient

Pommard or Burgundy yeast

Stalk and wash the loganberries, chop the raisins and pour on the boiling water. When cool add one Campden tablet and a teaspoonful of pectozyme. Next day stir in the nutrient and ferment on the pulp for four days. Then strain, press dry and continue the fermentation until the wine is dry.

Sometimes this wine takes two years to lose its harsh flavour but it is delightful when mature.