BLUEBERRY WINE

For each quart of blueberries add one quart of cold water. Put in an open-mouth jar to mash. Stir and mash them well every day for one week, then strain through a cloth and allow 3 1/2 pounds of sugar to each gallon of juice. Mix well and cover lightly. Keep in a warm place to ferment. Skim every day until all the thick scum has worked off, then put in a jug. Tie a muslin over the mouth. Let stand in a warm place to work for three weeks or until "it is done singing,'' then cork and let stand three or four weeks to settle. Bottle carefully.







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