2 1/2 Ib. mixed dried fruits, such as sultanas, currants, prunes, and if you wish a few figs and dates

1 gallon water

2 Ib. sugar

1/2 oz. citric acid

Nutrient Sherry yeast

Soak the fruit for twelve hours, then strain and chop up the fruit, removing any large stones. Add the sugar and pour on boiling water. Stir thoroughly and when cool add the acid, nutrient and yeast. Ferment on the pulp for four days, then strain and continue the fermentation as usual. Remember to use a plug of cotton wool rather than an air lock and do not fill the jar.