Grape Wine.
Press the grapes, and when the juice settles, add two pounds of white sugar to four quarts of juice. Let it stand twenty-four hours, drain, put in a cask; do not stop tightly till the fermentation is over.—Mrs. R. A.
Catawba Grape Wine.
Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then squeeze through a cloth, and add two pounds of sugar to each gallon of pure juice. Put in a cask, leave the bung out, and put coarse muslin over the hole to admit the air. Let it stand six weeks, or till fermentation ceases. Then close the mouth of the cask and let the wine stand several months, after which it may be drawn off.—Mrs. R. D.
Catawba Grape Wine.
To every gallon of grape juice add one quart of cold, clear water, and three pounds of "A" sugar. Pour into a runlet and let it remain uncorked fourteen days, and then cork loosely. Add half a box gelatine to every ten gallons, fourteen days after making it. At the end of a month tighten the cork, then let it remain undisturbed for six months, after which it may be carefully racked, bottled, and sealed.—Mrs. Dr. E.
Fox Grape Wine.
To every bushel of fox grapes add twenty-two quarts of water. Mash the fruit and let it stand twenty-four hours. Strain through a linen or fine sieve that will prevent the seed from getting through. To every gallon of juice add two pounds of brown sugar. Fill the cask not quite full. Let it stand open fourteen days, and then close the bung.—Mrs. Gen. R. E. Lee.
[The above was copied from an autograph recipe of Mrs. Lee's, kindly furnished by her daughter.]
Wild Black Grape Wine.