[From: Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 618]

                                   GRAPE WINE

  Use any variety grapes, green, red, and dark grapes may be mixed.
Wash and pick from stems.  Crush well.  Put crushed grapes and
juice in stone jar, cover tightly, let stand ten days to ferment.
Squeeze through jelly bag.  Measure, and for each gallon juice,
allow three pounds sugar.
  Mix sugar with just enough cold water to cover.  Boil until
syrupy, then let cool.  When cold, add grape juice, put back in
washed jar, cover and let stand ten days longer. Strain until per-
fectly clear, then bottle.  Do not seal bottles for three weeks.