3 Ib. ripe peaches

4 oz. raisins

2 1/4 Ib. sugar

5 pints water

Juice of 1 large lemon

Campden tablet

Pectozyme

Nutrient

Sauterne yeast

Split the peaches to remove the stones, which you throw away. Add the raisins pour on the boiling water and when cool mash the now soft fruit with your hands. Add the lemon juice, Campden tablet and pectozyme. Next day stir in the sugar and yeast. Ferment on the pulp for three days, pressing down the cap each day, then strain and continue the fermentation to dryness.