Currant Wine

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
For the wine base
For fortification
Instructions (12)
  1. Gather currants on a fine dry day when the fruit is full ripe.
  2. Strip the currants and put them in a large pan.
  3. Bruise the currants with a wooden pestle until they are all bruised.
  4. Let the bruised currants stand in a pan or tub for twenty-four hours to ferment.
  5. Run the fermented mixture through a hair-sieve, avoiding touching the liquor with your hand.
  6. To every gallon of this liquor, add two pounds and a half of white sugar and stir well.
  7. Put the mixture into your vessel.
  8. To every six gallons of the mixture, add one quart of brandy.
  9. Let the wine stand for six weeks.
  10. If the wine is clear, bottle it.
  11. If the wine is not clear, draw it off as clear as possible into another vessel or large bottles.
  12. After a fortnight, bottle the wine in small bottles.
Original Text
GATHER your currants on a fine dry day, when the fruit is full ripe, strip them, put them in a large pan, and bruise them with a wooden pestle till they are all bruised. Let them stand in a pan or tub twenty-four hours to ferment; then run it through a hair-sieve, and don't let your hand touch your liquor. To every gallon of this liquor, put two pounds and a half of white sugar, stir it well together, and put it into your vessel. To every six gallons, put a quart of brandy; and let it stand six weeks. If it is fine, bottle it; if it is not, draw it off, as clear as you can, into another vessel, or large bottles; and in a fortnight, bottle it in small bottles.
Notes
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