5 lb. plum

4 oz. sultanas

2 1/2 Ib. sugar

7 pints water

Pectozyme

Nutrient

Burgundy yeast

Wash, stone and crush the plums, add the chopped sultanas and pour on the boiling water. As soon as cool, stir in the fermenting yeast, a teaspoonful of pectozyme and a nutrient tablet. Ferment on the pulp for four days, pressing down the cap twice each day. Strain and press, add the sugar and continue fermentation in the usual way till dry

.N.B. It is important to start this fermentation as soon as possible, else the wine will go sour.