Currant Wine

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
fruit
sweetener
preservative
Instructions (6)
  1. Gather your fruit on a fine dry day, and when they are quite ripe.
  2. Strip them from the stalks, put them into a large pan, and bruise them with a wooden pestle.
  3. Let them lay twenty-four hours to foment, then run the liquor through a hair sieve, but do not let your hands touch it.
  4. To every gallon of liquor put two pound and a half of white sugar, stir it well together, and put it into your vessel.
  5. To every six gallons put in a quart of brandy, and let it stand six weeks.
  6. If it is then fine, bottle it; but if not, draw it off as clear as you can into another vessel, or large bottles, and in a fortnight put it into smaller bottles, cork them close, and set it by for use.
Original Text
Currant Wine. GATHER your fruit on a fine dry day, and when they are quite ripe. Strip them from the stalks, put them into a large pan, and bruise them with a wooden pestle. Let them lay twenty-four hours to foment, then run the liquor through a hair sieve, but do not let your hands touch it. To every gallon of liquor put two pound and a half of white sugar, stir it well together, and put it into your vessel. To every six gallons put in a quart of brandy, and let it stand six weeks. If it is then fine, bottle it; but if not, draw it off as clear as you can into another vessel, or large bottles, and in a fortnight put it into smaller bottles, cork them close, and set it by for use.
Notes
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