Grape Wine

Ingredients

• Pick free from stalk and stem 101b. of grapes
• for each pound of fruit add a quart of cold water
• add three full pounds of loaf sugar to every gallon of the wine
• pour in about a quarter of a pint of brandy to each gallon
• and ^oz. of best leaf gelatine

Method

1. 1

   Crush grapes and add water, cover, and let stand for three days.

2. 2

   Strain, dissolve sugar, and pour into a cask.

3. 3

   After fermentation, add brandy and gelatine, bung tightly, and store until the next year before bottling.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Grape Wine. — This is an old recipe, dating, I 80 PICKLES AND PRESERVES. fancy, from the days when grape vines grew on every south -facing cottage. Take the fruit before it is thoroughly ripe, and put it (stalks and all) into the tub; crush it till every berry is broken, then for each pound of fruit add a quart of cold water; cover with a blanket, and let it stand for three days, stirring it pretty frequently, and then strain off, adding three full pounds of loaf sugar to every gallon of the wine. As soon as this is dissolved, pour it all into a cask, which should be full (keep back two or three quarts to fill up with), and add a little more as the fermentation subsides. In about ten days it will have stopped hissing, then pour in about a quarter of a pint of brandy to each gallon, and ^oz. of best leaf gelatine, dissolved in a little of the wine, for every five gallons. Bung up and store in a cool place. Be very car-eful not to add the brandy and gelatine till the cask has quite done hissing, and then fasten up very securely. Leave it till the next year, and bottle when the vines are in bloom, corking, and wiring down firmly. Grape Wine ( Unfermented ). — Pick free from stalk and stem 101b. of grapes

Cook this with the app: pantry check, scaling, and the assistant.