Grape Wine

Two quarts of grape juice, two quarts of water, four pounds of sugar. Extract the juice of the grape in any simple way; if only a few quarts are desired, we dot it with a strainer and a pair of squeezers; if a large quantity is desired, put the grapes into a cheese-press made particularly clean, putting on sufficient weight to extract the juice of a full hoop of grapes, being careful that none but perfect grapes are used, perfectly ripe and free from blemish. After the first pressing, put a little water with the pulp and press a second time, using the juice of the second pressing with the water to be mixed with the clear grape juice. If only a few quarts are made, place the wine as soon as mixed into the bottles, filling them even full, and allow to stand in a warm place until it ferments, which will take about thirty-six hour usually; then remove all the scum, cool, and put into a dark, cool place. If a few gallons are desired, place in a keg, but the keg must be even full, and after fermentation has taken place and the scum removed, draw off and bottle, and cork tight.