Halve fruit, saving about 1/2 the stones. Crush fruit well and add water. Soak 24 hours. Stir and crush well during this time. Strain. Put t juice through a jelly bag. Bring slowly to a boil; simmer 5 minutes. Pour hot juice over the sugar mixed with salt. Stir until sugar dissolves. Add raisins and grains. Cool to luke-warm, add yeast and stones. Cover, , and allow to ferment 14 days; stir and crush occasionally. Bottle and let rest 6 months. Drink harty!
