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American cookbook, October 1933
item 6
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Grape Wine About 50 lbs of concord grapes required to make a 5 gallon keg of wine. Secure the best concord grapes, thoroughly ripe, cut from the bunches any imperfect grapes, leaving the sound grapes on the stems. Put these into a stone crock and mash to a pulp with a potato masher being carefull not to use sufficient force to crush the seeds. Allow this pulp to stand in covered stone crocks in a moderately cool place while fermenting, which will require from two to five days. It is better that it should be a little slow. As the fermentation proceeds the skim & skins will rise to the surface. When the intense fermentation is complete (how do you tell) the whole is put into a stout canvas bag, straining out the liquid, and the skins &c. put into a press and squeezed as tightly as possible. (Let stand a day or two while scum comes to the surface. The liquid is now transferred to the keg, the bung being left open.) for the completion of the fermentation. (The aroma and flavor may be better preserved by putting in a bung through which a small hole has been drilled and fitting into this hole a small rubber tube, the free end of which is immersed in water.) As the fermentation
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Grape Wine About 50 lbs of concord grapes required to make a 5 gallon keg of wine. Secure the best concord grapes, thoroughly ripe, cut from the bunches any imperfect grapes, leaving the sound grapes on the stems. Put these into a stone crock and mash to a pulp with a potato masher being carefull not to use sufficient force to crush the seeds. Allow this pulp to stand in covered stone crocks in a moderately cool place while fermenting, which will require from two to five days. It is better that it should be a little slow. As the fermentation proceeds the skim & skins will rise to the surface. When the intense fermentation is complete (how do you tell) the whole is put into a stout canvas bag, straining out the liquid, and the skins &c. put into a press and squeezed as tightly as possible. (Let stand a day or two while scum comes to the surface. The liquid is now transferred to the keg, the bung being left open.) for the completion of the fermentation. (The aroma and flavor may be better preserved by putting in a bung through which a small hole has been drilled and fitting into this hole a small rubber tube, the free end of which is immersed in water.) As the fermentation
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