Ingredients
- two quarts of water
- three pounds of loaf sugar
- half ripe
Directions
1
When grapes are just turning, or about half ripe, gather them, pound them in a tub, and to every quart of pounded fruit add two quarts of water; let the mixture stand fourteen days, then draw it off; to every gallon of liquor add three pounds of loaf sugar; when the sugar is dissolved pour into a cask; after it has done working put in a cellar; in six months bottle and wire corks tightly.
By Sterrett, Laura C ·
Recipe sourced from
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