Nick Truman's Ferrari and Wine Making Website

Chop the dates, add the fruit rinds and gently boil for thirty minutes. Strain and when cool add the nutrient and fermenting yeast. After one week add 1 Ib. sugar and after two weeks add the second pound of sugar. Continue the fermentation as long as possible. if necessary adding small doses of sugar each time the S.G. falls below 1.010.

This wine should be fermented in a jar in which there is some headroom and the neck of which is plugged only with cotton wool. During maturation the jars should be kept not quite full and they should again be plugged with cotton wool and not a cork. After a year the wine should be bottled and kept for at least one year longer to make a very fair imitation 'cream sherry'. The wine should be made in January and not served before the Christmas nearly two years later.