1934 What Shall We Drink by Magnus Bredenbek

Chapter XVni Favorite Wine Making Recipes While the passing of Prohibition is more than likely to end the long era of home wine making, there may be some who win like to prove their skill, and to please them,this chapter is dedicated to some of the more popular homemade wines. Of them aU, the ordinary Grape and Blackberry Wines lead the list, along with Elderberry, Raisin, Cherry, Dande- hon and Rhubarb Wines. Among the recipes I now shall list are some which have been our family pride for more than a century. GRAPE WINE WhUe this recipe is mainly for Concord (dark purple) grapes, it can be used in the same fashion for any grapes and produce satisfactory results. You may make any quantity you wish by merely adhering to the proportions and treat ment now cited. To make is gallons ofrich grape wine,crush 150 poimds of grapes (approximately ten boxes each weighing 15 pounds). An ordinary potato masher may be used. Put crushed grapes into stone crocks and let stand covered for ten days, stirring with wooden spoon twice a day as the grape pulps and skins become dried on surface and wiU sour unless this is done. Always replace cover. After ten days,siphon off the juice and then squeeze in a wine press the pulpy remainder until aU the juice is extracted. Add to the siphoned juice and divide the entire lot equally into three five-gaUon bottles. To each gallon of juice now add two and a half pounds of sugar,funnehng it into each s-gallon bottle. Now fill bottles with lukewarm water to the point where the bottle starts to taper toward the neck. Insert a rubber cork in which is a vent formed by a sort of gooseneck pipefrom which is appended a hose. At the loose end of hose place a jar of water, so that when hose is in the water no air can get to grape mixture. Let stand until all fermentation ceases. This you can ascertain when the gases of fermentation cease to make

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