3 1/2 Ib. ripe peaches

4 oz. chopped raisins

2 3/4 lb. sugar

4 pints water

Juice of 1 large or 2 small lemons

Campden tablet

Pectozyme

Nutrient

Sauterne yeast

Split the peaches to remove the stones, add the chopped raisins and pour on boiling water. When cool mash the fruit with your hands, add the citric acid, Campden tablet and pectozyme. Steep for three days, then strain and press, stir in the sugar, nutrient and yeast and ferment as usual. Up to another 4 oz. of sugar may be used during the fermentation if required.