Grape Wine
Take any convenient quantity of perfectly ripe grapes. Mash them so as to break all the skins, and put them in a tub or other clean vessel, and let them remain twenty-four hours; with a cider-press or other convenient apparatus, express all the juice, and to each gallon of juice thus obtained add from two to two and a half pounds of white sugar (if the grapes are sweet, two pounds will be enough), put the juice and sugar in a keg or barrel, and cover the bung-hole with a piece of muslin, so the gas can escape and dust and insects cannot get in; let it remain perfectly quiet until cold weather, then bung up tightly. This wine will need no clarifying; if allowed to rest perfectly still it can be drawn off perfectly clear.--Mr. W. A. S.
Grape Wine.
Pick the grapes from the bunch, mash thoroughly, and let them stand twenty-four hours. Then strain and add three pounds of sugar to every gallon of juice. Leave in a cask six months, and then bottle, putting three raisins in each bottle.--Mrs. R. L.
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.