Transcription
Put berries in a large jar – cover with boiling water and let stand all night.
Then strain without squeezing and add three pounds white sugar to each gallon of juice.
Dissolve it thoroughly.
Then pour back into jar, the cloth over top of jar, and allow to stand until fermentation ceases – stirring stirring and skimming each morning – generally from seven to nine days.
Before bottling strain through a flannel or some thick cloth.
Do not put corks tight or seal until you can distinguish no “singing” when you put your ear to the mouth of the bottle.
A second quality of wine can be made by squeezing the berries and treating juice thus obtained in same way as the other.