On Wines

Presuming this work may be rendered more desirable to farmers, from the

introduction of some receipts for making domestic wine from the common

hedge grapes, or such as are common on fence rows and on high rich

grounds, and which are pleasantly flavored after receiving frost, and

also for making cider in the best mode for preservation. I have

extracted a few from various author's.

Receipt for
making Domestic Wine from the Autumn Blue Grape.

About the latter end of September or about the first white frosts,

gather the grapes which with us grow along old fences and hedges--pick

all the grapes from the stems that are juicy, allowing two bushels thus

picked a little heaped, to the barrel. Mash them well between your hands

in small parcels, either in earthen pans, or some convenient small

vessels--put them when mashed into a tub together, and add a little

water so as to soak the pumice.... After stirring them well together,

squeeze the pumice out from the liquor with your hands, as clean as you

can--then strain the juice through a hair sieve. If the juice seems not

all extracted from the pumice at one soaking and squeezing, put water to

the pumice and squeeze them over again; take care not to add too much

water, lest there should be more than the cask will hold. If after all

the ingredients are added, the cask is not full, it may then be filled

up with water. To the liquor thus prepared, add two pounds of good,

clean, rich low priced brown sugar, per gallon, stirring it in the tub

till all the sugar be dissolved; let it remain in the tub, and in a day

or two it will ferment, and the scum rise to the top, which must be

carefully skimmed off--then put the wine into a clean nice barrel--do

not bung it up tight. There is generally a fermentation in it the spring

following, when the grape vines are in blossom, but racking it off just

before that season will prevent its working too much. If it is wanted to

be soon ripe for use, put a quart of good old brandy after it is racked

off, to the barrel, and give it air by leaving the bung quite loose.

This mode of manufacturing wine for domestic use, is convenient and not

expensive to those who have it in their power to manufacture maple

sugar. But the nice housewife or husbandmen of ingenuity, will, I fancy,

devise some more neat mode of compressing the juice from the grape--as

pressing it by the hand, would seem less cleanly, though the

fermentation generally cleanses sufficiently.

Currant Wine

Is managed in the same way. The same quantity of sugar is presumed to

answer--The juice is generally well strained thro' cloths, and when well

stirred, &c. with the sugar, and neatly racked off, is put by in a loft

to ripen, in sweet casks.