4 Ib. cooking pears

8 oz. chopped raisins

2 3/4 Ib. sugar

1 gallon water

1/4 oz. citric acid

Campden tablet

Pectozyme

Nutrient

Champagne yeast

Prepare a gallon of water containing a crushed Campden tablet and the citric acid. Wash and stalk the pears, place them a few at a time in a plastic bag and crush them by hitting them with a mallet, rolling pin or the like. Drop the crushed fruit into the water as quickly as possible as this prevents browning. Add the chopped raisins and stir in a teaspoonful of pectozyme, cover and soak for twenty-four hours, then add g Ib. sugar, the nutrient and fermenting Champagne yeast. Ferment on the pulp for four days remembering to press down the fruit cap twice each day. Strain and press the fruit, stir in the rest of the sugar and continue the fermentation to completion. Up to another 6 oz. sugar may be used during fermentation if necessary to ensure that this wine is not too dry when served. It tastes much better if served slightly sweet.