4 small fresh pineapples

6 oz. sultanas or raisins

3 1/4 Ib. sugar

1 gallon water

Juice only of 2 small lemons

1 teaspoonful pectozyme

I nutrient tablet

Sherry yeast

Top, tail and peel the pineapples.

Chop them up and boil them gently in four pints of water for fifteen minutes.

Dissolve 2 1/2 Ib. of the sugar in the other four pints of hot water, and when both are cool strain the pineapples from their liquor, which should be added to the syrup together with the chopped sultanas or raisins, the nutrient, the active yeast, the lemon juice and one teaspoonful of pectozyme.

After five days strain out the sultanas and continue the fermentation, adding the remaining sugar in 1/4 Ib. doses each time the S.G. falls below 1.010.

Finish the wine about S.G. 1.005 and mature well.