3 gal. grapes
about 1 1/2 gal. warm water
sugar

Stomp grapes real hard. Add warm water. Let stand in cool, dark place to sour, 4 or 5 days. Strain through. Add 2 1/2 pounds sugar to each gallon of juice.

Put in bottles or jugs. Place large balloons over neck of bottle or jug to allow room for wine to work or ferment. Keep in dark, cool place.