Grape Wine

Ingredients

• One bushel of grapes
• 5 gallons of water
• 3 pounds of sugar

Method

1. 1

   Wash grapes thoroughly.

2. 2

   Press with hands, or run through cider press.

3. 3

   Strain juice through a thin cloth and leave in an open vessel for 24 hours.

4. 4

   Then skin carefully and add 3 pounds of sugar to each gallon of juice.

5. 5

   Put in keg or demijohn and stop tight.

6. 6

   Insert a quill in the cork and put a siphon over the quill and drop the other end of siphon in bottle of water.

7. 7

   Must not be fermented openly at all.

8. 8

   After 6 months bottle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 73. The excerpt below is the record exactly as published.

GEAPE WINE. Wash grapes thoroughly. Press with hands, or run through cider press. Strain juice through a thin cloth and leave in an open vessel for 24 hours. Then skin carefully and add 3 pounds of sugar to each gallon of juice (having melted sugar on stove with just enough water to melt) . Put in keg or demijohn and stop tight. Insert a quill in the cork and put a siphon over the quill and drop the other end of siphon in bottle of water. Must not be fermented openly at all. After 6 months bottle. If dry wine is desired, use only 2 pounds of sugar to a gallon of juice. — Mrs. Sam Peace. BLACKBEBEY CORDIAL. One quart berry juice, 1 pound white sugar, l/o ounce grated nutmeg, ^ ounce of allspice, ^4 ounce of cloves, ^ ounce of cinnamon (all powdered), 1 pint of best brandy. Tie spice in thin muslin bags; boil juice, sugar and spices together for 15 minutes, skim well, add brandy and set aside in closely covered vessels to cool. When cold strain, bottle, cork and seal. — Mrs. C. M. Cooper. SCUPPERNONG WINE. One bushel of grapes, 5 gallons of water

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