Red Currant Wine

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (7)

for the wine

the currants when full ripe, strip them from the stems, and squeeze out the juice ↝ Currants, red and white, raw [Fruits and Fruit Juices]
one gallon of the juice ↝ Currants, red and white, raw [Fruits and Fruit Juices]
two gallons of cold water ↝ Water, tap [Tap water]
two spoonfuls of yeft
one ounce of isinglass to steep in cyder
three pounds of loaf sugar ↝ Sugar, NFS [Sugars and honey]
two quarts of brandy ↝ Brandy [Liquor and cocktails]

Instructions (9)

Gather the currants when full ripe, strip them from the stems, and squeeze out the juice.
To one gallon of the juice put two gallons of cold water, and two spoonfuls of yeft, and let it work two days.
Strain it through a hair sieve.
At the same time put one ounce of isinglass to steep in cyder.
To every gallon of liquor add three pounds of loaf sugar, stir it well together.
Put it in a good cask.
To every ten gallons of wine put two quarts of brandy.
Mix them all exceeding well in your cask, close it well up.
Let it stand four months, then bottle it.

Original Text

To make Red Currant Wine.

GATHER the currants when full ripe, strip them from the stems, and squeeze out the juice; to one gallon of the juice put two gallons of cold water, and two spoonfuls of yeft, and let it work two days, then strain it through a hair sieve, at the same time put one ounce of isinglass to steep in cyder, and to every gallon of liquor add three pounds of loaf sugar, stir it well together, put it in a good cask: to every ten gallons of wine put two quarts of brandy, mix them all exceeding well in your cask, close it well up, let it stand four months, then bottle it.

Notes

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