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Catawba Grape Wine

  • Ripe Catawba grapes
  • Sugar
Mash the ripe grapes to a pulp. Let them stand for 24 hours. Squeeze through a cloth and add 2 pounds of sugar to each gallon of pure juice.

Put in a cask but leave the bung out. Put a coarse muslin over the hole to admit the air. Let it stand for 6 weeks or until fermentation ceases. Close the mouth of the cask. Let the wine stand for several months after which it may drawn off.
Submitted by Tess M Feb 13, 2010
15 min 30 min 45 min


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