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Grape Juice

10 pounds grapes 2 pounds sugar 1 quart water Wash and stem the grapes; put them in a preserving kettle and crush slightly. Bring to a boil and cook gently for half an hour. Strain though cheesecloth or jelly bag, pressing out all the juice possible; return to the fire with the sugar; cook for fifteen minutes; strain again; reheat and pour into sterilized bottles, thoroughly heated. Put in sterilized corks and dip the neck of the bottle in hot sealing wax.