Mash the grapes and strain them through a cloth. Put the skins in a tub, after squeezing them,
with barely enough water to cover them; strain the juice thus obtained into the first portion; put 3
pounds of sugar to one gallon of the misture; let it stand in an open tub to ferment, covered with
a cloth, for a periof of from three to seven days; skim off what rises every morning.

Put the juice in a cask and leave it open for 24 hours; then bung it up, and put clay over the bung
to keep the air out. Let your wine remain in the cask until March, when it should be drawn off
and bottled.

Holder of original document

Joe Armstrong
1313 College Ave
Alamogordo, NM 88310
(505) 434-4190
[email protected]

Transcribed on 28 March 1989

Deanna Levito
[email protected]