METHOD:

And old favorite that kept many a pioneer going.

1. Wash and scrub potatoes clean. Slice up potatoes and boil in water until just tender. Strain out juice, remove potatoes and pour the boiled mixture into primary fermentor. If you have nylon straining bag, use this to contain potatoes while boiling. Chop raisins, if used, and tie in bag.

2. Stir in all other ingredients EXCEPT yeast. Cover primary.

3. When mixture cools (below 85 degrees F) add yeast. Cover primary.

4. Stir daily and check Specific Gravity.

5. When ferment reaches S.G. 1.040 (3-5 days) strain juice from raisins, if used, and siphon wine into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing, siphon again in 2 months and again if necessary before bottling.

Sweeten wine at bottling by adding 1/2 tsp. stabilizer and then stir in 1/4 lb. dissolved sugar per gallon.