6 lb. old potatoes (the older, the better
3 oranges
3 lemons
1 lb. raisins
1 lb. wheat
6 lbs. sugar
1 oz. yeast
15 pts. water (1 1/2 gallon plus 3 pts.)

Cut up the oranges and lemons and their peels and boil them gently for 10 minutes in the 3 extra pints of water. Then stand this aside.

Do not peel the potatoes, but scrub them thoroughly. Then grate or slice finely and bring them to a boil in the rest of the water. Simmer gently for not more than 10 minutes, taking off any scum that rises. Strain into a fermenting tin and add the sugar at once. Stir until dissolved. Then add the wheat and whole raisins. Squeeze the oranges and lemons, strain them and add this liquid to the rest. Allow to cool and then sprinkle the yeast on top and stir in.

The raisins will float during fermentation and these should be taken up in handfuls each day and crushed. The wheat should be stirred up at the same time.

After 14 days fermentation, proceed with bottling if liquid is clear. If not clear, heat a quart of the strained liquid, add 1 tablespoon of diato-maceous earth (used in swimming pool filters) and add to remainder of the wine. Let it settle for 48 hours, then siphon off the clear liquid and bottle. For best results, let it set for 9 months before serving (if you can wait that long!).