Stem ripe grapes and crush out the juice using either a potato masher in a crock or a vegetable press. If you are making a very large quantity a cider press is excellent. Strain the expressed juice through a bag, squeezing this to get out all possible. Allow a half pound of white sugar to each quart of the juice and put the mixture in a clean cask to ferment, covering the top of this or the bunghole, if the cask is headed up, with a piece of netting. The juice and sugar should ferment together for three or four weeks. Not until it is still and clear is it safe to bottle it. Rack it off very carefully, pour it into bottles and lay these on their sides in a dark, cool place.
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