To Make JVines of English Grapes

Ingredients

• English grapes
• coarse sea salt (formerly 'bay salt')
• brimstone

Directions

1. Remove excess leaves from grape vines to allow sunlight but avoid excessive shading.

2. Pick ripe grapes every two to three days and spread them in a dry, shady place.

3. Bruise the grapes with your hands or a flat wooden beater to create a pulp.

4. Use a tap at the bottom of a cask to let the juice run out, covering it with a hair cloth.

5. Press the remaining pulp in a cider press to extract more juice.

6. Pour the juice into a well-seasoned cask through a sieve funnel to remove dregs.

7. Cover the cask loosely with a pebble stone and let it ferment for 10 to 12 days.

8. Transfer the wine to another well-seasoned cask, leaving the dregs behind.