4 to 5 Ib. mangolds

8 oz, chopped sultanas

2 1/2 Ib. sugar

1 gallon water

Thoroughly scrub, then dice the mangolds and boil until they are tender, strain on to the sugar, chopped sultanas and the fruit rinds. Stir thoroughly and when cool add the fruit juice, the nutrient and the yeast. Ferment and mature in the usual way.