Mash the grapes well and then strain and press through a cloth. Then add barely enough water to the pressed grapes to cover them. Strain the juice thus obtained into the first portion. Put three pounds of sugar to one gallon of the liquid. Let it stand in a crock or tub, covered with a cloth, from three to seven days. Skim off what rises every morning, without disturbing the contents. Put the juice in a cask, leave it open for twenty-four hours; then bung it up and put clay over the bung to keep the air out. Let young wine remain in the cask until March, when it should be drawn off and bottled. Or, if you have no cask pour wine in jugs, allowing the corks to remain very loose; when through fermenting, fill into bottles. After all signs of fermentation cease, put in the corks very tight, and tie or wire them in and seal. Keep in a cool place.
Currant, Blackberry, Elderberry or Rhubarb wines are made the same way, using less sugar for Blackberry and Elderberry wines.