3 cups strong tea
340gm prunes (dried)
340gm sultanas (dried)
1kg granulated sugar
1/4 tsp Marmite/yeast extract
All-purpose wine Yeast
Rinse prunes, soak for a day, remove stones and mash them up in your bucket. Add rinsed and chopped sultanas, and cover bucket.
Warm half a litre of water in a large saucepan, and stir in the sugar and marmite. When dissolved, cover and cool, then add to bucket.
Make tea, strain and allow to cool, and add to bucket. Add juice from lemons to bucket. Top up to 4 litres or within 5cm of the top of your FV.
Pitch yeast and cover; leave in a warm place, stirring twice daily, for ten days.
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After 10 days rack into a demijohn, and chuck out the solids. Top up to neck with cold water; leave to ferment to dryness. This can take a month at 18C.
Wait 2 weeks after fermentation has finished, then rack into another DJ. Top up to neck with wine of similar flavour and colour, or cold water.
Leave to mature and clear for 9 months before bottling. Leave at least 2-3 months after bottling before drinking; peaks 24 months after racking to mature.