3 lbs. black grapes
3 lbs. sugar
1 oz. yeast
1 gal. water
Crush grapes by hand and set aside in the fermenting vessel. Bring the water to boiling point and pour in sugar, when the water reaches boiling point again and the sugar is dissolved, cut off heat and pour sugar liquid over grapes. Allow mix to cool, sprinkle yeast on top. Stir in, cover with plastic wrap tied in place with a string. Ferment 14 days, strain and bottle.