This volume contains a detailed guide to producing grape syrup on a commercial basis, with information on methodology, equipment, preservation, and more. Complete with clear, concise instructions and useful tables and diagrams, this text is perfect for anyone with an interest in grape syrup, and is not to be missed by collectors of antique literature of this ilk. The chapters of this text include: 'Red Grape Syrup by Standard Vacuum Process', 'Equipment Necessary', 'Grapes for Red Syrup', 'Crushing and Stemming', 'Heating to Extract Colour', 'Pressing', 'Extracting Juice from Pomade', 'Clearing the Juice', 'Concentration, Cooling the Syrup', 'Storing the Syrup', etcetera. We are proud to republish this vintage book, now complete with a new and specially commissioned introduction on homemade syrups, vinegars, and liqueurs.