Wash lemons and dry with a dish cloth or similar.
Thinly peel the lemon zest without the white and keep to one side.
Extract the juice from the lemons and keep to one side.
Bring 2 litres/4 pints of water to the boil and add the sugar.
Create a syrup, and add to fermenting bucket.
Now add lemon zest.
Add pectolase.
Leave to cool.
At around 20°c add lemon juice, and chopped raisins or sultanas.
Add half of the yeast nutrient and half of the yeast.
After 24 hours add remainder of the yeast and yeast nutrient.
Note: adding yeast and nutrient over several days is advised.
Top up to 5 litre mark/1 gallon. (you’ll need 5 litres for 6 bottles of wine).
Cover loosely and leave for 14 days stirring daily.
After 14 days, strain the mixture through a muslin cloth into a clean demijohn.
Leave to stand for around 3 weeks.
Rack wine into a clean demijohn and add a crushed campden tablet.
Once wine clears bottle.
Leave for 3 months before drinking!