Grape Cider
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- Ripe wild grapes
- New cider
- Spices
Instructions
- Fill a clean, tight, well-scalded barrel with ripe wild grapes picked from their stems. Add spices if desired, though they are optional. Fill the vessel with new cider—the sweeter the better—leaving room for fermentation. Cover the bung-hole with thin cloth and let stand in dry air for four to six months. Rack off and bottle. The cider improves with age.