Ingredients
- two pounds sugar to one gal- lon of juice
Directions
1
Cut the grapes and take off all that are imperfect or green. Mash them in a tub with a small mallet, having a leather tacked loosely over the end, stuffed with hay, to prevent mashing the seed. Let stand all night and press the juice into open vessels ; let it stand until the scum rises, breaking in cracks, showing a little white foam. Skim it off. Have the cask fumigated with brimstone ; pour in the wine, adding two pounds sugar to one gal- lon of juice. Put the bung in very loosely and let stand three weeks ; then tighten and let remain till February. Drain oflf very gently, bottle, cork and seal; keep in a cool place. — Mrs. Col. Simms.
2
BEVEEAQES. 141
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
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