Mago was another farmer-author. I always make sure to follow his directions for passum, as the stuff turns out heady and sweet without fail.
Harvest well-ripened very early bunches of grapes; reject any mildewed or damaged grapes. Fix in the ground forked branches or stakes not over four feet apart, linking them with poles. Lay reeds across them and spread the grapes on these in the sun, covering them at night to keep dew off. When they have dried, pick the grapes, put them in a fermenting vat or jar and add the best possible must (grape juice) so that they are just covered. When the grapes have absorbed it all and have swelled, after six days, put them in a basket, press them and collect the passum.
After this is done, I make sure to use the rest for the passum secundarium.
Then tread the pressed grapes, adding very fresh must made from other grapes that have been sun-dried for three days. Mix all this and put the mixed mass through the press. Put this passum secundarium into sealed vessels immediately so that it will not become too austerum. After twenty or thirty days, when fermentation has ceased, rack into other vessels, seal the lids with gypsum and cover them with skins.
This ensures that I will have plenty on the days my master brings home wild boar.
