Ingredients:
Stemned Grapes, 10 kg
Sugar, 5 kg
Put grapes in an open crock and use two smooth boards with which to squeeze or mash grapes, working the boards like paddles. Cover crock with muslin and let stand at room temperature for 1 week. Stir once or twice a day during that period. Strain through muslin. Do not squeeze the mashed grapes. Return the wine to the crock and add the sugar, dissolved with some of the grape juice. Cover with muslin and let stand at room temperature 7 days longer. Fill jars or large bottles with the wine , but do not cover or cork tightly. Store away from light for 1 month. Taste and add dissolved sugar if desired. Store in a cool place away from light. Ready for use after 3 months. Matures and increases in strength rapidly after that initial period.
Yields appr. 15 liter.
Grape mash may be utilized for a second wine by adding the following:
Cold Water, 3-4 liter
Sugar, 2 kg
Dissolve sugar in water by boiling gently for 10 minutes. Pour over grape mash as soon as cool, and let stand in a crock or open jar for 1 week. Strain through muslin and bottle. Store as in the first wine. Yields appr. 1 gallon, depending on consistency of mash.
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