- 500g/1lb Pearl barley
- 500g/1lb raisins (standard Californian will do)
- 1 old potato
- 4.5lt/1gal water
- 1 lemon
- 1 orange
- 2kg/4lb Tate and Lyle Demerara sugar
- 1 pkt general purpose yeast
- Peel the lemon and orange thinly, and put the peel aside. Extract as much juice as possible and add this to the peel. Mix them in a 2 gallon bucket and add the pearl barley, raisins and the Demerara. Pour over the gallon of boiling water.
- Stir well and allow cooling to the temperature recommended on your chosen packet of yeast. Add the yeast directly onto the surface of the liquid and stir very gently.
- Cover the bucket loosely and put in a warm place for 3-4 weeks, stirring daily for the first week only.
- Syphon into a clean Demi-john, fit an airlock and leave to finish fermentation.
- Once clear, syphon into bottles and cork.
- This wine can be drunk straight away but it is better left until the autumn.
- It is very strong so Beware!
This being an old recipe means you can substitute the raisins for a small can of white grape concentrate and the orange and lemon for a tsp of citric acid.