To every gallon of ripe grapes put a gallon of soft water, bruise the
grapes, let them stand a week without stirring, and draw the liquor
off fine; to every gallon of wine put three pounds of lump sugar; put
the whole into a vessel, but do not stop it till it has done hissing,
then stop it close, and in six months it will be fit for bottling.
A better wine, though smaller in quantity, will be made by leaving
out the water, and diminishing the quantity of sugar. Water is
necessary, only where the juice is so scanty, or so thick, as in
cowslip, balm, or black currant wine, that it could not be used
without it.