I large tin peach pulp (1 3/4 Ib.)

5 Ib. sugar

1/2 cup cold strong tea

1 1/2 gallons boiling water

1 oz. citric acid

Sauterne yeast

Empty the contents of the tin into a saucepan fill the tin with hot water and pour it into the saucepan too. Boil the pulp and water till tender, add another tin full of cold water and transfer fruit and juice to the mashing vessel When cool sprinkle on a teaspoonful of pectozyme and the citric acid. Next day stir in 1 Ib. of sugar, the nutrient and the fermenting yeast and ferment on the pulp for three days, stirring twice daily, pressing down the cap. Strain and press the pulp dry. Stir in the rest of the sugar and make the total content up to two gallons with cold boiled water. Continue fermentation to dryness.