Grape Cider

Ingredients

• Ripe wild grapes
• New cider
• Spices

Instructions

1. Fill a clean, tight, well-scalded barrel with ripe wild grapes picked from their stems.
2. Add spices if you like, but they can be left out.
3. Fill the vessel with new cider, the sweeter the better. There should be room left to ferment.
4. Cover the bung-hole with thin cloth and let stand in dry air four to six months.
5. Rack off and bottle. This also improves with age.
6. Use it with caution — it is mild in the mouth, but heady and overcoming, especially to those unused to it.