10 lb. grapes gathered as late as possible

3 pints water

1/2 Ib. sugar

Johannisberger yeast

Crush the grapes, strain off some of the juice and check the S.G. Add the water and sufficient sugar to bring the gravity up to about 1.080. Stir in the active yeast and ferment on the pulp for three days, stirring and pressing down the cap each day. Strain and continue fermentation to dryness.