Pick the grapes from the stem and cover with water. Mash and strain immediately. Add three pounds white sugar to one gallon juice. Garden grape wine is made in the same way. If you prefer a red wine, let the water stand on the grapes all night. The light wine is the best, however.
This wine has to be kept much longer than blackberry wine before it is fit for use.—Mrs. M. D.
Native Grape Wine.
Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them boiling water—about one quart to every bushel of grapes. Tie a cloth over them and let them stand a week or ten days. Then strain it and add three pounds sugar to every gallon juice, mixing it well. Put in demijohns and tie a cloth over the top. Let it stand six months, and then cork it tightly. The wine will be fit for use in nine months.—Mrs. Dr. S.
Gooseberry Wine.
To every gallon of gooseberries add three pints of boiling water. Let it stand two days, then mash and squeeze out the juice, to every gallon of which add three pounds of sugar. Put it in a cask and draw off about the usual time of drawing off other wines.—Mrs. R. T. H. A.
Currant Wine.
Put three pounds of brown sugar to every squeezed gallon of currants. Add a gallon of water, or two, if juice is scarce. It is better to put it in an old wine-cask and let it stand a year before you draw it off.—Mrs. Gen. R. E. Lee.
[Copied from a recipe in her own handwriting.]
Currant Wine.