GRAPE WINE.
Ingredients. — Sound, not over-ripe grapes; to each pound allow one quart of cold water. Add to each gallon of liquid obtained from the grapes 31b loaf sugar, i pint of French brandy, -Joz isinglass. Method: Strip the grapes from the stalks, put them into a wooden tub or earthenware bowl and bruise them well. Pour over them the water let them stand for three days, stirring frequently, then strain through a jellybag or fine hair sieve. Dissolve the sugar in the liquid, then pour the whole into a cask. Bung lightly for a few davs until fermentation subsides, then add the isinglass dissolved in a little warm water, and the brandy, and tighten the Let the cask remain undisturbed for six months, then rack the wine off into bottles, cork and seal them securely, and keep for at least a year before using.
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Bibliographic details
Auckland Star, Volume LXII, Issue 96, 24 April 1931, Page 4 (Supplement)
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145GRAPE WINE. Auckland Star, Volume LXII, Issue 96, 24 April 1931, Page 4 (Supplement)
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