Preparation:

1. Gather the grapes when they are just turning color, or about half ripe. Pound them in a tub with the stalks, and to every quart of pounded fruit, put two quarts of water.
2. Let this stand in a mash tub fourteen days, then draw it off, and to every gallon of liquor put three pounds of loaf sugar; when this is dissolved, cask the wine.
3. After it has worked, bung it securely down, and keep it for six months; then bottle it, and tie down or wire the corks, if it be intended to be kept more than one year.