Domestic Wines, &C

Ingredients

• 4 gallons water
• 30 pounds loaf sugar
• 3 ounces tartar (crude)

Directions

1. Crush the berries to release juice without breaking the seeds or skins.

2. Pour 4 gallons of water into the crushed berries and stir well.

3. Squeeze the mixture by hand to separate juice and pulp from seeds and skins.

4. Let the mixture sit for 6 to 24 hours, then strain through a coarse bag.

5. Dissolve 30 pounds of sugar in the strained juice and add water to make 11 gallons.

6. Place the mixture in a tub, cover with a blanket and board, and keep at 55°F to 60°F for 24 hours to 2 days.

7. Transfer the mixture to a fermentation cask, adding juice as needed to keep it near the bung-hole for 10 to 12 days.

8. When fermentation slows, drive in the bung and bore a hole for a wooden peg to allow air venting every 2 to 3 days for 8 to 10 days.