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Gkape Wine

A homemade wine made by fermenting ripe grapes with water and sugar, then bottling after 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 ↓

Gkape Wine

Ingredients

Directions

Prepare the must

  1. Place grapes in a stone jar.

  2. Pour boiling water over them.

  3. Squeeze the grapes thoroughly by hand.

  4. Cover the jar with a cloth.

  5. Let it sit for 3 days.

  6. Squeeze out the juice.

  7. Add crushed sugar.

  8. Let it sit for an additional week in the jar.

  9. Remove the scum.

Strain and bottle

  1. Strain the mixture.

  2. Bottle it, leaving a vent until fermentation is complete.

  3. After fermentation, strain again.

  4. Seal the bottles.

  5. Store them on their side in a cool place.

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, sugar source and natural yeasts that drive fermentation.
Crushed sugar
Feeds the yeast, which converts it into alcohol and carbon dioxide.
Soft water
Forms the bulk of the liquid and dissolves the sugar and grape juice.

The step that matters

Leaving a vent in the bottles during fermentation. Fermentation releases carbon dioxide gas. If the bottles are sealed too early, pressure can build up and the bottles may burst.

“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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