2 1/2 Ib. redcurrants

6 oz. sultanas 2) Ib. sugar

6 pints water

Campden tablet

Pectozyme

Nutrient

Burgundy yeast

Strig and wash the fruit, strig and then mash them. Add the chopped sultanas, pour on the boiling water and when cool add a Campden tablet and a teaspoonful of pectozyme. Next day add the nutrient and yeast and ferment for four days. Then strain, press, add the sugar and continue the fermentation to dryness.