Or as it’s sometimes called, “wine.”
This recipe is from the 41st page of the notebook; here’s the page in full (click to enlarge).Click to expand a longer explanation...
|In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.
Later addendum:[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.
Use a 5 gallon crock. As you wash the grapes, put ’em in crock.
When nearly full, cover and let stand 2 weeks in warm place. When fermented, press out.
To 10 quarts of juice add 10 quarts of cold water and 15 lbs. sugar. Put in crock until it stops fermenting; keep skimming until it is clear. Then bottle skim each morning.
Takes 10 days to ferment in warm place.
Put into bottles and set in cool place.