SPARKLING APPLE WINE

8 Ib. James Grieve apples

2 3/4 lb sugar

4 oz. chopped raisins

1 gallon water

Pectozyme

Nutrient tablet

Campden tablet

Nautviller champagne yeast

Dissolve the sugar in hot water and when cool add a crushed Campden tablet and a teaspoonful of pectozyme. Wash the apples, crush them in a polythene bag by hitting them with a mallet or the like and put the thoroughly crushed apple and 4 oz. chopped raisins into the syrup. Next morning add the actively working yeast and the nutrient Cover and ferment on the pulp for five days, pressing down the fruit cap twice each day. Strain and press the fruit dry and continue the fermentation in the usual way. Rack and store, then when mature treat as recommended above.