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Drink

Grape Wine

A fermented grape beverage made by mashing grapes, adding water and sugar, and allowing fermentation.

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 the must

  1. Mash ripe grapes in a tub using a potato masher.

  2. Pour 1 quart of boiling water over every gallon of mashed grapes.

  3. Let the mixture stand for 2 to 3 days, but no longer if the weather is warm.

  4. Strain the juice well.

  5. Add 3 pounds of white sugar to every gallon of juice.

Ferment and bottle

  1. Transfer the mixture into jugs and stop loosely until fermentation is complete.

  2. Once fermentation is done, bottle the wine and seal tightly.

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

Ripe grapes
Provide the juice, sugar and flavour that yeast converts into alcohol during fermentation.
White sugar
Serves as the food for yeast, producing alcohol and carbon dioxide during fermentation.

The step that matters

Sealing the jugs during fermentation. Fermentation releases carbon dioxide, so the jugs must be stopped loosely to let gas escape. Sealing tightly too early can cause pressure buildup and bursting.

“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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