Grape Wine

Wash and pick over the grapes with care, drain and mash carefully so as not to mash the seeds; strain through a jelly bàg and let stand until it begins to ferment, then to every 4 quarts of juice add 1 quart of water and 3 pounds of the best cane sugar. Allow to ferment for one week, carefully skimming each day. Put into a cask, allow to stand open for 1 or 2 days and then seal up. Do not bottle for 5 months.