Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------GRAPE WINE------------------------------
9 lb Concord Grapes
4 3/4 lb Sugar

----------------------HOME MADE WINES---------------------------

Wash and pick over the grapes and place with sugarin a 2-gallon jar.
Fill with cold water. Cover with cheese cloth and keep in a warm
place. Stir twice a week for 6 weeks. Strain and let stand 2 weeks
longer to settle. Strain and bottle like grape juice.

DRY GRAPE WINE: Pick over, wash and stem grapes. Put in a stone crock
and crush. Let stand a week but stir every day. Squeeze the grapes
and strain the juice. To every gallon of juice, use 2 pounds sugar.
Boil sugar with just enough water to disslove; add hot syrup to
juice. Place in a crock big enough to allow bubbling. Let stand 24
hours. Pour into sterilized jugs; do not cork. Cover with a piece of
cloth as wine will not ferment. When fermentation stops, taste; if
not sweet enough, add cold sugar syrup.

CONCORD GRAPE WINE, LARGE QUANTITY: 4 large (12-pound) baskets of
grapes. Pick over, wash, and mash grapes and put into a crock with 1
pound sugar; let stand covered with cheesecloth for a week to 10
days; press grapes and put juice in crock with 10 pounds sugar; skim
daily until it stops foaming ++ about 10 days; siphon into a 5-gallon
keg; make a syrup of 1 cup sugar to a quart of water, and add syrup
to keep keg filled, so wine can work and overflow; after it stops
working, put in bung with vent; then change to tight bung in March.
Bottle in the autumn when keg is needed for next year's wine. Drip
through filter paper before bottling.

RED BEET PORT WINE: 5 lb Beets 1 ga Water 2 1/2 lb Sugar 1/2 ts Ground
Pepper 1 oz Dry Granular Yeast 1 sl Whole Wheat Toast Wash beets well.
Grind beets with skin on. Boil in water until tender. Strain through
cloth. Add sugar and pepper to liquid. Boil 15 minutes, then pour into
crock and cool. Spread yeast on toast. Place on top of jar, yeast
side up. Let stand 12 days in a warm place at room temperature, then
strain and bottle.

CURRANT, BLACKBERRY, ELDERBERRY OR RHUBARB WINES: Make like Grape
Wine, using less sugar for Blackberry or Elderberry wines.

GRAPEFRUIT WINE: 1 ga Grapefruit Juice 2 lb Sugar Add sugar to juice
and mix well. Put in gallon jug. Put jug in a large shallow pan to
catch overflow. Cover with double thickness of cheesecloth. Let stand
4 weeks at room temperature, undisturbed until fermentation has
stopped. Then strain through cheesecloth, being careful not use the
sediment that forms at the bottom of the jug. Strain again, this time
with filter paper. Pour into sterilized bottles and cork. Keep in a
dark place.

RAISIN WINE: 2 lb Raisins; chopped 1 lb White Loaf Sugar 1 ea Lemon;
sliced 6 qt Boiling Water Combine ingredients in a stone jar, cover
and stir every day for a week. Then strain, bottle and cork . Wine is
ready to drink 10 or 12 days after bottling.

Submitted By SAM LEFKOWITZ On 05-24-95

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