Name: Wine Fr 031 Unripe Grapes
Ingredients: 5 lbs unripe grapes; 4 gallons cold spring water; 30 lbs loaf sugar

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 ↓

Wine Fr 031 Unripe Grapes

Ingredients

5 lbs unripe grapes
4 gallons cold spring water
30 lbs loaf sugar

Directions

Prepare the juice

Bruise the grapes in a large tub until every berry is mashed.
Add 4 gallons of cold spring water to the tub. Mix well to separate juice from solids.
Cover the tub. Let it stand for 24 hours.
Strain the mixture through a coarse bag. Squeeze the fruit dry.
Pour 1 gallon of water over the solid mass to extract remaining juice.

Make the wine

Add 30 lbs of loaf sugar to a separate container. Pour the strained liquid over the sugar.
Add water to bring the total volume to 104 gallons. Mix until the sugar is dissolved.
Cover the vessel with a board and a blanket. Let it stand at a moderate temperature for 24 hours or more.

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.

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

Unripe grapes: Provide the juice and flavour that make up the wine base.
Loaf sugar: Supplies sweetness and the sugar that yeast converts into alcohol during fermentation.

“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.