4 Ib. mulberries

8 oz. chopped raisins

3 1/4 Ib. demerara sugar

1 gallon water

Campden tablet

Pectozyme

Nutrient

madeira yeast

Stalk and wash the mulberries if they are dry, chop the raisins and pour the boiling water over them. When cool mash the fruit and add one Campden tablet and one teaspoonful of pectozyme. Next day add the nutrient and fermenting yeast. After four days strain and press dry. Add 2 1/2 Ib. sugar, stir thoroughly and continue the fermentation by adding the remaining 3/4 Ib. sugar in three 4 oz. doses each

time the S.G, falls below 1.010. Although chemically there is no difference between demerara sugar and white sugar, there is a difference in flavour, and when using a madeira. yeast it is advisable to use brown sugar so that the caramel flavour blends with the madeira yeast.