2 1/2 Ib. mixed dried fruit (sultanas, currants, raisins, prunes, figs, peaches, apricots, or whatever is available)

I gallon water

1 1/2 Ib sugar

1/2 oz. citric acid

Nutrient

Sauterne yeast

Soak the fruit in water for eight hours, strain off and throw away the water. Chop up the fruit, removing any stones, pour on the boiling water and stir in the sugar. When cool add the citric acid, yeast and nutrient. Ferment on the pulp for four days. Then strain and press. Continue fermentation to dryness.