Bruise the grapes, which should be perfectly ripe. To each gallon of
grapes put a gallon of water, and let the whole remain a week, without
being stirred. At the end of that time, draw off the liquor carefully,
and put to each gallon three pounds of lump sugar. Let it ferment in a
temperate situation--when fermented, stop it up tight. In the course of
six months it will be fit to bottle.