Olorosso sherry style

6.75 kg (15 lb) greengages or yellow plums

4.5 kg (10 lb) bananas

2.25 kg (5 lb) figs

2.25 kg (5 lb) raisins

1.1 l (2 pt) white grape concentrate

15g (0.5 oz) pectolase

As required tartaric acid, sugar, yeast nutrient, sherry yeast starter

22.5 l (5 gal) water

Peel the bananas and cut into slices.

Boil the slices in 6.75 l (1.5 gal) water for 30 minutes.

Strain the hot liquor over the raisins, figs and gages.

Add another 6.75 l (1.5 gal) cold water, together with the yeast nutrient.

When cool, add the pectolase and yeast starter.

Ferment on the pulp for 3 to 4 days then strain and press.

Add 2.25 kg (5 lb) sugar and the grape concentrate.

Make the volume up to 20 l (4.5 gal).

Check the acidity and adjust if necessary to circa 3.5 p.p.t. with tartaric acid.

Check the gravity and add sugar syrup whenever it drops to 5 or less, until the rate of gravity decrease is 1 to 2 per day.

Leave to ferment to dryness.

Rack, mature and sweeten to taste.