3 Ib, loganberries 8 oz. chopped raisins 3t lb. sugar

1 gallon water

I Campden tablet Pectozyme Nutrient

Port yeast

Stalk and wash the loganberries, chop the raisins, pour on the boiling water and when cool mash the fruit, Add one Campden tablet and one teaspoonful of pectozyme, then next day add the nutrient and the fermenting yeast. Ferment for four days and then strain and press dry. Stir in 2 1/2 Ib. sugar, continue the fermentation and add the remaining sugar in three 4 oz. doses each time the S.G. falls below 1.010. This wine also needs to be well matured, so that the rather sharp loganberry flavour is thoroughly ameliorated.