3 Ib. ripe sloes

2 1/2 lb. sugar

I gallon water

Rind and juice of 2 large lemons

4 oz. raisins

Campden tablet

Pectozyme

Nutrient

Bordeaux yeast

Stalk and rinse the sloes, add the chopped raisins, pour on the boiling water and when cool crush the now soft berries with your hands. Add one Campden tablet, a teaspoonful of pectozyme and the lemon rind and juice. Soak for four days, then strain and press. Stir in the sugar, nutrient and yeast. Ferment to dryness.