Apple
6lbs apples - windfalls or peelings will do.
1 gallon boiling water. 1 lemon. 3lb preserving sugar. yeast as others 1/2lb raisins.
Wash apples but don't peel or cut away bruises. Cut apples coarsely.Boil in gallon of water for 15 mins with thinly peeled rind of lemon. Strain the liquor over the sugar. Stir well and cover. When liquor is lukewarm, add yeast mixture. Add strained lemon juice. Cover and leave for 24 hours. Next day, pour into jars and stand in a warm place. When fermentation ahs ceased, put the raisins in a clean dry storage jar. Siphon the wine over the raisins. Proceed as described in fermentation. Let wine mature for 6 months, then bottle, store and sample!! - serve chilled.