Put the fruit into the bucket and pour on to it 4pt of boiling water. Leave to cool, then add 1 capful of Rohamet P (dissolved) which will break down the fruit.
Leave for 24 hours. Pour 2pt boiling water over 3lb sugar, making sure that it has dissolved and when just warm, pour over the fruit. Add the remaining ingredients and finally the yeast.
Ferment for 3 days, stirring twice daily and remove stones, if desired, during this period.
Strain the fruit but do not press it and pour the liquid into a gallon jar to a level of half or three quarters full. Keep the balance in another jar to top as fermentation dies down.
Fit an airlock and after about 5 days dissolve 1/2 lb of sugar in a little boiling water and when cool, add to the bulk in small doses.
If fermentation is quite good, another 1/2 lb can be added later, but the final gravity needs to be about 1015-1020. Rack and store in a cool dark place.
This is a strong rich wine suitable for port type classes, but it does need maturing.
