2. Simmer for 15 minutes and set aside to cool.

3. Crush the berries and bananas.

4. Mix all step 1 ingredients in an open fermenter.

5. Pour in the cooled dates and figs including the liquid and stir well.

6. Use a Brix hydrometer and adjust the sugar to 24 Brix by adding sugar in small quantities and stirring well.

7. Use the acid test kit and adjust the acid to 0.65 percent by adding small quantities of acid crystals and stirring well. If test equipment is not available, use the sugar and acid shown in steps 1 and 2.

8. Open the packet of dry yeast and sprinkle it on top of the must.

9. Cover the fermenter.

10. In 20 to 40 hours, fermentation should start (ring of small bubbles forms around the edge of the container).

11. Measure the Brix each day.

12. When the hydrometer reads about 5 Brix, syphon the liquid off into a closed fermenter.

13. Discard the solids.

14. Attach a fermentation lock filled half-full of plain water.

15. Measure the Brix every few days.

16. When the hydrometer reads 0 Brix or less, withdraw a half-gallon of must.

17. Dissolve 2 cups of sugar in the must and return it to the fermenter.

18. Stir thoroughly. The hydrometer will now read 2 or 3 Brix.

19. Repeat this step until the hydrometer stays steady, and it reads slightly above 0 Brix. This may take several sugar additions.

20. When the hydrometer stays steady and reads above 0 Brix for 4 weeks, the wine will contain about 16 percent alcohol.

21. Rack into a clean container, add 5 crushed Campden tablets and 1 oz oak chips.

22. Top up and attach the fermentation lock.

23. In about three months, rack the wine into a clean container.

24. If the Port is not clear, fine it with Sparkolloid.

25. Rack the wine into a clean container three weeks after adding the Sparkolloid.

26. After another month, when the wine is clear and stable, it can be bottled.

27. Add 5 crushed Campden tablets, 6 cups of additional sugar and stir well.

28. Let the wine stand for six weeks to make sure it is stable, then bottle it.