Boil the 5L of water and set aside to cool.

Wash and cut the Pommerac.

Pour the water into the sterilized bucket and add the pommerac.

Add the yeast and 4 cups of sugar and stir.

Cover lightly and leave in a cool place for 21 days

Sterilize the utensils again with hot water.

Remove the fruits from the bucket and throw away.

Then strain using a very fine cloth or sieve.

Sweeten with the 5 cups of sugar.

Pour in sterilized bottles and add the raisins. Leave for 10 days.

After the 10 days strain again and pour into sterilized “rum bottles” and store in a cool dry place.