4 to 5 Ib. Victoria plums

4 oz. sultanas

2 1/2 lb. sugar

7 pints water

Campden tablet

Pectozyme

Nutrient

Sherry yeast

Wash, stone and crush the fruit, add the chopped sultanas, pour on the boiling water when cool, add the pectozyme, nutrient and sherry yeast. After four days strain, stir in the sugar and ferment in containers not quite full and plugged with cotton wool. This makes a very pleasant sherry-type table wine.