5 Ib. chopped sultanas

5 only very ripe bananas

2 lb. sugar

1 gallon water

Rind and juice of 1 large grapefruit

Campden tablet

Pectozyme

Nutrient

Sherry yeast

Pour boiling water on to the chopped sultanas, mashed bananas (no skins) and the rind of the grapefruit. When cool add the Campden tablet and a teaspoonful of pectozyme together with the grapefruit juice, nutrient and fermenting yeast. Ferment on the pulp for four days, pressing down the cap each day, then strain and press. Stir in the sugar and continue the fermentation as long as possible. Remember to plug of cotton wool instead of an air lock and keep the jars not quite full. This wine needs several rackings and should be matured for at least one year in bottle before serving like a medium sherry.