4 Ib. raisins

1 Ib. sugar

1 gallon water

Campden tablet

Sauterne yeast

Chop the raisins, and pour on the boiling water, cover and when cool add the Campden tablet. Next day add the fermenting yeast and ferment on the pulp for five days, pressing down the cap twice each day. Strain and press, stir in the sugar and continue fermentation in the usual way.