5 Ib. chopped sultanas
5 bananas
1 1/2 Ib. white sugar
1 gallon water
Campden tablet
Pectozyme
Nutrient
1 large lemon
Sauterne yeast
Chop the sultanas, mash the bananas and pour the boiling water over them. When cool add the Campden tablet and one teaspoonful of pectozyme and the lemon juice. Next day add the nutrient and fermenting yeast. Ferment on the pulp for four days, pressing down the cap twice each day. Strain and press the pulp, add 29 Ib, sugar and in due course add the remaining three doses of 4 oz. of sugar each time the S.G. falls below 1.010. Rack and mature in the usual way.
Alternatively a sherry yeast can be used; by fermenting in a jar plugged with cotton wool and allowing some headroom a medium-sweet sherry of the Amontillado type can be made.