Grape Wine Recipe

Bruise 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.

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