When the grapes are best for eating they are just right for this wine. Wash in a colander, and then strip from the stems, throwing out all the faulty ones. Put them into a preserving kettle, with nearly enough water to cover; a good rule is two quarts of water to six quarts of stripped grapes. Heat slowly and skim well, and, when the whole mass is boiling hot, strain. The less the juice is cooked, the brighter the color and the better the flavor.
Put all the liquid back into the kettle, let it come slowly to a boil, remove from the fire and seal in glass jars or bottles.
Keep in a cool, dark place.