readers of the Tennessee Cookin’ book have posed a question.
Although the beverage index page promises that the recipe for
Cousin Eb’s Grape Wine will be divulged on page 157, when
they feverishly turned to that page there appeared the author’s
been several theories on this missing recipe. One, due to a limit
on the number of pages allowed, the last recipe was omitted by
the publisher. Two, the printer had an equipment malfunction.
Three, the yankee guv’mnt censors cut it, as they didn’t
know the difference between Tennessee grape wine and Tennessee
moonshine. I personally subscribe to the last reason, although
I have to admit that sometimes there is no noticeable difference
betwixt the two beverages.
I can’t have my readership disappointed, so the recipe is
EB’S GRAPE WINE
gallon ripened grapes
gallon cold water
grapes in a crock with the cold water and stir well. Cover with
a cloth, tie a string tightly around it, and let set for a week.
Strain twice through a colander and then through a cloth. Add
the sugar and stir until all of the sugar seems to be dissolved.
Cover again with the cloth, re-tie the string, and let set for
3 weeks. Strain twice through cloth and put in jars. Better not
seal’em tight for awhile (like a couple of months), as they
need breathing and out-gassing room.