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By Mary Norwak
Published 1978
The fruit has to be prepared and pulped, a Campden tablet added to kill off any wild yeasts, the must made up to the required amount, and left for 24 hours. Yeast and nutrient is then added, and the liquor is left for up to ten days before the solids are strained off.
© 1978 Mary Norwak estate. All rights reserved.