Grape Wine Recipe

Pick 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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