Dissolve 2lb/l kg honey in 6 pints/3 litres water. Add the nutrients, crushed raspberries, and 2 Campden tablets. After 24 hours, add the yeast starter, and ferment on the pulp, for 2-3 days. Strain off the pulp and press lightly. Add the grape concentrate, and make the quantity up to 1 gallon/4.5 litres with cold water if required. Add 4oz/100g honey each time the gravity drops to 1004 until fermentation ceases. Then proceed in the usual manner for wine.
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