Grape Wine

Ingredients

• 20 pounds grapes
• 6 quarts boiling soft water
• 10 pounds white sugar

Method

1. 1

   To 20 pounds grapes, add 6 quarts boiling soft water.

2. 2

   When cool squeeze thoroughly with the hand.

3. 3

   Let stand 3 days in crock, then squeeze out the juice and add 10 pounds white sugar and let remain a week longer in crock, then take off the scum, strain and bottle, leaving a rent until done fermenting, then strain again and bottle.

4. 4

   Lay the bottles on the sides in a cool place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 68. The excerpt below is the record exactly as published.

GRAPE WINE.—-Ripe fresh grapes, 20 pounds. Put them in a stone jar and pour over them 4 quarts of boiling soft water, when sufficiently cool squeeze them thoroughly with the hand, after which allow them to stand 3 days in a warm place with a cloth thrown over the jar, then strain out the juice and allow 10 pounds of crushed sugar, let it remain a week longer in the jar, then take off the scum, strain and bottle leaving a rent until done fermenting, when strain again and bottle tight. Leave the bottles in a cool place. Mrs. A. URQUHART. CREAM NECTAR.—Two and a half ounces tartaric acid, 4 ounce epsom salts, 2 pounds white sugar, | quart milk-warm water, flavor with essence of lemon } tablespoon, wh.ites of 2 eggs well beaten, strain and bottle. Directions for use :—14 tablespoons to a glass of water, adding } tea- spoon soda. Mrs. A. URQUHART. GINGER CORDIAL.—Four pounds of either red or black currants, 6 ounces root ginger, the juice of 3 lemons and rind of 1, 2 ounces bitter almonds. Bruise all and pour 1 gallon of whiskey on and let it stand 10 days, then strain and add 4 pounds of loaf sugar. Mrs. A. URQUHART. ORANGE WINE.—Ineredients :—90 Seville oranges, 32 pounds of lump sugar, water. Mode:—Break up the sugar in small pieces and put into a dry, sweet 9 gallon cask, placed in a cellar or other storehouse where it is in- tended to be kept. Have ready close to the cask two large 176 BEVERAGES. pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it. Strain the juice through a piece of .louble muslin and put it into the cask with the sugar, then pour about 14 gallons cold spring water on both the peels and pulp. Let it stand for 24 hours, then strain it into the cask; add more water to the peels and pulp when this is done, and repeat the same process every day fora week. It should take about a week to fill up the cask. Be careful to apportion the quantity as nearly as possible to the seven days, and to stir the contents of the cask each day. On the third day after the cask is full, that is the tenth day after commencement of making, the cask may be securely bunged down. It should be bottled in 8 or 9 months, and will be fit for use in 12 months. This is excellent. Ginger wine may be made in the same way, only with 9 gallon cask, 2 pounds best whole ginger bruised and put with sugar. ‘Tie ginger in cloth. Make in March. RHUBARB WINE—Cut the rhubarb into small pieces, and allow 1 quart of boiling water to each quart of rhubarb. Let it stand for 1 week to ferment, then strain, and to each pint of juice allow 1 pound of brown sugar. Mix well and let it stand until done fermenting, then bottle. M. CULBERT. GRAPE WINE.—To 20 pounds grapes, add 6 quarts boiling soft water. When cool squeeze thoroughly with the hand. Let stand 3 days in erock, then squeeze out the juice and add 10 pounds white sugar

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