A Very Ancient Craft
5 Ib. vine prunings and tendrils
4 oz, chopped raisins
2 3/4 Ib. sugar
I gallon water
German yeast such as Johannisberger
Many winemakers have an odd vine or two which if it doesn't produce enough grapes to make grape wine will certainly produce plenty of foliage. When the grape flower, if any, has set and the foliage is getting thick, prune back the unwanted leaves and tendrils to within two leaves of the young fruit and pinch out any side shoots, as you would for tomato plants. You should take care not to spray your plant
with Bordeaux mixture, that is copper-sulphate solution, prior to this pruning. Even so, the leaves should be washed to remove dust and then they must be cut up and steered in a gallon of boiling water for three days, then strain and press, stir in the chopped raisins, sugar, nutrient and yeast and ferment for four days before straining and pressing the raisins. Then continue the fermentation as usual. This makes a very pleasant light wine, which can be served cold an a hot summer's evening with considerable satisfaction.