3 Ib. ripe sloes

8 oz. chopped raisins

3 1/4 Ib. Demerara sugar

1 gallon water

Rind and juice of 2 large lemons

Campden tablet

Pectozyme

Nutrient

Madeira yeast

Stalk and rinse the sloes, pour on the boiling water, add the lemon rind and chopped raisins. When cool crush the berries with your hands, add the Campden tablet and one teaspoonful of pectozyme. Next day add the nutrient, yeast and fruit juice. After four days' fermenting on the pulp, strain and press and stir in 2 1/2 Ib. Demerara sugar. Continue the fermentation by adding the remaining sugar in three 4 oz. doses each time the S.G. falls below 1.010. When fermentation is finished rack and mature in the usual way for two years.