8 to 10 Ib. mixed windfall apples

1 gallon water

8 oz. chopped raisins

20 cloves

1 oz. bruised root ginger

2 3/4 Ib. sugar

Rind of 1 lemon

Pectozyme

Nutrient

Sherry yeast

Wash the apples and remove any bad parts, crush them and pour boiling water over them, add the lemon rind, spices, chopped raisins, and when cool a teaspoonful of pectozyme and a Campden tablet. Next day add the nutrient and yeast and ferment on the pulp for four days, pressing down the cap each day. Strain, press and stir in the sugar and continue fermentation in the usual way for sherry. This wine has a most piquant and pleasing flavour when well matured.