A Very Ancient Craft
3 Ib. mixed fresh fruit (black, white and red currents, raspberries, cherries, gooseberries, strawberries, plums, whatever is available)
2 1/2 Ib. sugar
7 pints water
Pommard or Burgundy yeast
Wash and mash the fruit, removing any stones. Pour on the boiling water and when cool add a teaspoonful of pectozyme and one Campden tablet. Next day stir in the sugar, nutrient and active yeast and ferment for four days, pressing down the fruit cap twice each day. Strain, press thoroughly and continue the fermentation to dryness. This makes a superb wine which you will enjoy as much as anything else you ever make.