2 Ib. prunes

9 Ib. chopped raisins

2 3/4 Ib. sugar

I gallon water

Rind and juice of 2 large lemons

Pectozyme

Nutrient

Sherry yeast

Soak the prunes overnight. Next day strain, chop the fruit and remove the stones, add the chopped raisins and lemon rind and pour boiling water over them. When cool add the pectozyme, nutrient and yeast. Ferment for four days, then strain, stir in the rest of the sugar and continue the fermentation as usual.