Grape Wine

Ingredients

• two pounds of sugar
• each gallon of juice

Method

1. 1

   Take all the grapes from the bunches, bruise them in a large vessel without mashing the seeds.

2. 2

   Let this remain for twenty-four hours, then press out all the juice, put it into open jars, remove the scum, pour into a clean cask, add sugar, bung loosely, let it remain for three weeks, then tighten and let it stand for six months.

3. 3

   Drain off carefully, bottle, seal, and keep in a cool place.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 159. The excerpt below is the record exactly as published.

GRAPE WINE. Take all the grapes from the bunches, leaving out all im- perfect ones, bruise them in any sufficiently large wooden or stone vessel without mashing the seeds. Let this remain twenty-four hours, then press out all the juice, put it into open jars, remove all the scum that rises, have a clean cask, pour in the juice, adding two pounds of sugar to each gallon of juice

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