Homemade grape wine (No. 1)
Put the grapes, stems and all, into an open cask, and mash them. Cover your cask with cheese-cloth to prevent anything from falling in, as one crumb of bread will change the contents into vinegar. When the grapes have fermented, pass through a fruit press; turn the juice that has been extracted into a clean, close cask, and let it remain on its side for a month, when your wine will be ready to be bottled. By no means disturb the cask, or the wine will not be clear. Keep the wine in a dark, cool place, and lay the bottles containing it on their sides. When the grapes are fermenting, stir every day.