1 Ib. dried figs

1/2 Ib. bananas

1/2 Ib. chopped raisins

2 1/2 Ib. sugar

1 gallon boiling water

Rind and juice of l large lemon and 1 Seville orange

Campden tablet

Pectozyme

Nutrient

Sherry yeast

Break up the figs, raisins and the fruit rind. Add the boiling water, stir in it Ib. Demerara sugar or sugar pieces and when cool add the lemon juice, nutrient and fermenting yeast. Ferment on the pulp for five days, then rack, strain and press and continue the fermentation by adding the additional doses of sugar each time the S.G. falls below 1.010. Like the date wine,-this fig wine needs to be well matured so that all traces of the fig flavour disappears;