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American cookbook, October 1933
item 8
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Grape Wine 10 lbs of grapes should yield about 1 gallon of wine Secure the best concord grapes, thoroughly ripe. Cut from the bunches any imperfect or green grapes, leaving the sound grapes on the stems. Put these into a stone crock and mash to a pulp with a potato masher, being careful not to use sufficient force to crush the seeds. Alow the pulp to stand in covered stone crocks in a moderately cool place while the first fermentation takes place, stiring occasionally. This will require from two to five days. (It is better to be slow.) As the fermentation proceeds the skins and skum rise to the surface. At the end of this period (the fleshy grape pulp should have mostly disapeared) put the whole into a stout canvas or muslin bag and squeez thoroughly in a press. Allow the liquid to stand for two or three days in the stone crocks, skimming off any skum that may rise to the surface. It is now ready for sweetening and putting into a keg. To sweeten make a syrup of sugar using just enough water (a little less than 1/2 pt. water to 1 pt. sugar) to dissolve it, allowing about 1-1/2 pts of sugar to the gallon of liquid more or less according to taste. This syrup must be made soon enough to be cold, before ready to add to the liquid. The whole is
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Grape Wine 10 lbs of grapes should yield about 1 gallon of wine Secure the best concord grapes, thoroughly ripe. Cut from the bunches any imperfect or green grapes, leaving the sound grapes on the stems. Put these into a stone crock and mash to a pulp with a potato masher, being careful not to use sufficient force to crush the seeds. Alow the pulp to stand in covered stone crocks in a moderately cool place while the first fermentation takes place, stiring occasionally. This will require from two to five days. (It is better to be slow.) As the fermentation proceeds the skins and skum rise to the surface. At the end of this period (the fleshy grape pulp should have mostly disapeared) put the whole into a stout canvas or muslin bag and squeez thoroughly in a press. Allow the liquid to stand for two or three days in the stone crocks, skimming off any skum that may rise to the surface. It is now ready for sweetening and putting into a keg. To sweeten make a syrup of sugar using just enough water (a little less than 1/2 pt. water to 1 pt. sugar) to dissolve it, allowing about 1-1/2 pts of sugar to the gallon of liquid more or less according to taste. This syrup must be made soon enough to be cold, before ready to add to the liquid. The whole is
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