To Make fVines of English Grapes

Remove some leaves from the grape clusters to allow sunlight but not too much to dry them out.

Every 2-3 days, pick the ripest grapes and spread them in a dry, shady place.

When you have enough grapes, bruise them with your hands or a flat wooden beater to create a pulp.

Minimize breaking the stones to avoid bitterness.

Place a tap at the bottom of your cask and let the juice run out.

Remove the pulp and press it in a cider press to extract more juice.

Prepare a new, well-seasoned cask by airing it with a rag dipped in brimstone, then pour the juice through a sieve funnel.