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Grape Wine

A homemade wine made by crushing grapes, fermenting with water and sugar, then aging for months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Grape Wine

Ingredients

Directions

Prepare

  1. Bruise the grapes well.

  2. Add 1 gallon of water to the bruised grapes and let it sit for a week without stirring.

  3. Carefully draw off the liquid.

Ferment

  1. Add 3 pounds of white sugar to the liquid.

  2. Place the mixture in a cool location to ferment.

  3. Once fermentation is complete, seal it tightly.

  4. Wait five to six months before bottling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grapes
Provide the juice and natural sugars that yeast ferments into wine.
White sugar
Feeds the yeast, producing alcohol and carbon dioxide during fermentation.
Water
Dilutes the grape mixture to a workable volume for fermenting.

The step that matters

Carefully draw off the liquid. Pouring or lifting off the liquid gently leaves the solid grape pulp and skins behind. Disturbing the sediment can add off-flavours and cloudiness to the finished wine.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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