Home Made Wines
and bring them to a boil. Use a potato masher. When the seeds separate, strain through double cheese-cloth. Add two pounds of granulated sugar and strain again. Bring again to a boil and bottle directly, boiling hot, cork and seal, or put into patent bottles. Serve with cracked ice in the glass or diluted with about one-third ice water.
Two quarts of grape juice, two quarts of water, four pounds of sugar. Extract the juice of the grape in any simple way; if only a few quarts are desired, we do it with a strainer and a pair of squeezers ; if a large quantity is desired, put the grapes into a cheese-press made particularly clean, putting on sufficient weight to extract the juice of a full hoop of grapes, being careful that none but perfect grapes are used, perfectly ripe and free from blemish. After the first pressing, put a little water with the pulp and press a second time, using the juice of the second pressing with the water to be mixed with the clear grape juice. If only a few quarts are made, place the wine as soon as mixed into bottles, filling them even full, and allow to stand in a warm place