PRUNE WINE

Ingredients:

2 lbs. prunes

1⁄2 lb. raisins

3 1⁄2 lb. sugar

1 gallon water

Yeast; yeast nutrient

1 Campden tablet

Method:

Put the prunes in a crock and cover them with the water, mashing and stirring

them daily for 10 days. Then strain, and either press the pulp or squeeze it by hand to

extract as much juice and flavour as possible. Add the sugar, chopped raisins, and a

crushed Campden tablet, and stir to dissolve. Then add the yeast and yeast nutrient and

leave to ferment in a warm place, as usual, for 10 days. Keep the crock closely covered

and stir daily. Then strain into fermenting jar and fit trap, and move into slightly cooler

place (about 65 degrees). After another two months the secondary ferment should be

finished and when the wine clears it should be racked off into clean bottles.