CURRANT Wine another Way

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

an equal quantity of red and white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
an equal quantity of red and white currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]
water you intend to use have ready boiling ↝ Water, tap [Tap water]
to every gallon of water put in one quart of juice ↝ Currants, dried [Dried fruits]
to every gallon of water put in ... three pounds of loaf sugar ↝ Sugar, NFS [Sugars and honey]
toast a slice of bread ↝ Bread, vegetable [Yeast breads]
spread on both sides two spoonfuls of yeft ↝ Yeast [Not included in a food category]
to every ten gallons of wine add a quart of French brandy
the whites of ten eggs well beat ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (12)

Bake the currants for one hour in a moderate oven.
Squeeze the baked currants through a coarse cloth.
Boil the water intended for use.
To every gallon of water, add one quart of currant juice and three pounds of loaf sugar.
Boil this mixture for a quarter of an hour, skimming it well.
Pour the mixture into a tub.
When cool, toast a slice of bread and spread two spoonfuls of yeast on both sides.
Add the prepared toast to the tub and let it work for three days, stirring it three or four times a-day.
Transfer the mixture to a cask.
To every ten gallons of wine, add one quart of French brandy and the whites of ten eggs, well beaten.
Seal the cask tightly and let it stand for three months.
Bottle the wine.

Original Text

To make CURRANT Wine another Way.

TAKE an equal quantity of red and white currants, bake them an hour in a moderate oven, then squeeze them through a coarse cloth, water you intend to use have ready boiling, and to every gallon of water put in one quart of juice and three pounds of loaf sugar, boil it a quarter of an hour, scum it well, then put it in a tub, when cool toast a slice of bread and spread on both sides two spoonfuls of yeft, and let it work three days, stir it three or four times a-day, then put it into a cask, and to every ten gallons of wine add a quart of French brandy, and the whites of ten eggs well beat, make the cask close up, and let it stand three months, then bottle it.—N. B. This is a pale wine, but it is a very good one for keeping, and drinks pleasant.

Notes

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