Ok, here is the recipe as given to me :

3 gallons water
3 lemons, sliced
1 large cake of yeast
10 lbs sugar
2 quarts fruit of choice, pitted, sliced
4 box's white raisins

Boil water for 5 minutes, let cool completely.
Add all ingredients, except raisins.
Stir once a day, for seven days.
Add raisins.
Let set for 21 days, strain, bottle.

Now, I have seen other recipes similar to this on the net,
some have said to cover (airtight) after adding the raisins,
some not....I know enough that I should cover with something
to keep the fruit-flies out, but will the fermenting be done
after only seven days?
Thanks to all for any hints, tips, or experiences......


Tim