3 Ib. whortleberries

6 oz. chopped raisins

2 3/4 Ib. sugar

1 gallon water

Campden tablet

Pectozyme

Nutrient

Port-wine yeast

Wash and stalk: the fruit, add the chopped raisins and pour on the boiling water. When cool crush the berries with your hands. Add one teaspoonful of pectozyme and a Campden tablet, then cover and soak for three days, stirring each day. Strain and stir in the sugar, nutrient and yeast and ferment to completion. If needs be another 4 to 6 oz. of sugar may be added during fermentation to ensure that the wine is served as a medium-sweet wine.