Thus, here's a handy little video to show you how they might have done it. You can make white wine, too....just use white grape juice. The white wine recipe calls for using champagne yeast, but Whole Foods has some good German yeast that might work just fine. And here's a link to the WikiHOW article.
We made our own red wine once--gallons of it from all the red grapes that grew in the Missouri river bottomland south of town. That wild grape variety has the worst reputation among home wine makers, but we forged ahead. Peggy and Sally were just tots, but they went along on the grape picking venture with our friends the Bergers and all their ambulant kiddies. Katie and Tom had not arrived on the planet.
The process was more complicated than the video shows: we had to squeeze the grapes and mix it with the sugar and yeast in a big ceramic crock until it was ready to sit in the fermenting containers--big glass jugs obtained from the Big Boy restaurant east of town. We kept it downstairs next to the furnace while it fermented, and it produced a LOT of wine. We bottled some of it, but we left most of it right in the glass jugs. I gave a bottle to my parents, and we threw away the rest when we moved out of that house to the log house.
It was pretty raw, and besides, nobody was into wine in those days. It was several decades before restaurants began having wine lists.
Anyway, my parents took the bottle of wine home and put it in the cabinet over their refrigerator. And there it sat for a few years. When my mother had a heart attack, I went down to visit her and stay with Dad. I decided to make Shrimp Newburg for lunch one day, and I needed some wine. I remembered the wine over the fridge, so I got it out, opened it, took a sip....and whoa....it had lost all of its raw edges and was clear and beautiful. So that's what happens when you age a good wine! Alas, there was no more around after that bottle was gone. C'est la vie....
