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Grape Wine(Beverages.) - (My Recipes Tried And True)
MRS. E. A. PFEIFFER.
Take fresh blue grapes, stems must be green, mash well, put in
preserving pan, and warm, not boiling heat, strain, first through cheese
cloth, then through flannel, return to pan, sugar to taste, bring to
boiling heat, bottle while hot, cork well and seal. Have kept it over a
year without any fermentation. Original.
Grape WineBruise the grapes, which should be perfectly ripe. To each gallon of
grapes put a gallon of water, and let the whole remain a week, without
being stirred. At the end of that time, draw off the liquor carefully,
and put to each gallon three pounds of lump sugar. Let it ferment in a
temperate situation--when fermented, stop it up tight. In the course of
six months it will be fit to bottle.
Grape WinePick and squeeze the grapes; strain them, and to each gallon of juice
put two gallons of water. Put the pulp into the measured water; squeeze
it, and add three pounds and a half of loaf-sugar, or good West India,
to a gallon. Let it stand about six weeks; then add a quart of brandy
and two eggs not broken to every ten gallons. Bung it down close.
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