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1 litre water 3/4-1 kg sugar, depending on the sweetness of the fruit 30 gm yeast METHOD Clean and wash the grapes and boil in water until well cooked (10 minutes). Cool and crush the grapes. Strain through the muslin. Pour the liquid into the brewing vessel and sprinkle dry yeast on top. Secure the mouth with 2 layers of cloth and keep in warm place. After 14 days, decant the clear solution into clean bottles and store. Use only after 2 months, when the wine has matured. |
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