Hi, The recipe Judith found sounds fairly potent already before the toast and yeast were added to boast the alcohol content and to give it a bit of fizz! As for <<Apart from the fact that I don't fully understand where the toast goes, I > > can't stand soggy toast!>> I remember when my parents made country wines at home, you mixed the fruit, water and sugar together in a large bowl, and then added the yeast on a piece of toast. When fermentation had taken place, the wine was then bottled. The yeast was usually baker's yeast not of your fancy wine yeast but I don't know why it was places on the toast rather than just mixed in with the other ingredients. Perhaps there is somebody out there who might know Regards Maureen Bowler Caerphilly, South Wales <Mmbowler1@aol.com