More Wine Recipes

GRAPE WINE
1. One qt. grape juice, 3 qts. water, 1 handful raisins, 2 1/2 lbs. common brown sugar. Keep in an open
vessel 3 weeks, covered only with muslin to exclude insects and dust. Then put in a closed cask, fasten the
bung and set aside until spring and then rack off and bottle.

2. Let the grapes gathered be rather ripe, with all decayed removed; mash, strain, and measure. To
each gallon of juice add 1 lb. white sugar; Let stand for 2 or 3 days; Skim , strain and measure as before,
and to each gallon add 1 lb. of sugar; Let stand again for 2 or 3 days , add 1 lb of sugar to each gallon.
Cork and put away.

3. Strain mashed grapes, and put the skins in a pot with a little water; allow to stand for a few days, and
add the juice of same to the first liquid. Use 3 lbs. of suger to each gallon of juice. Place in an open vessel
covered with cheesecloth, and allow to ferment for a week, skimming the surface frequently. The juice is
then placed in an airtight keg for at least 24 hours.. Leave it here until March and bottle it.

RUBARB WINE

Cut the plant into bits and crush about 15 lbs. of it, adding a thin rind of lemon and 1 gallon of water,
letting them stand covered for 2 days. Strain the liquid and add 4 lbs of sugar. Place this in a small cask
with the bunghole covered with muslin and let it work for 2 or 3 days.

PRUNE WINE

A couple of prunes , a handful of oats and sufficient water to to mix accordingly to taste. Let the whole
mixture stand for a fortnight, strain, then bottle for 2 weeks before using.