Red or White Currant Wine

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
wine base
preservation and flavoring
Instructions (5)
  1. Take to every gallon of juice one gallon of water, to every gallon of water three pounds and a half of the best Lisbon sugar.
  2. Squeeze the currants through a sieve; let the juice stand till the sugar is dissolved.
  3. Dip a bit of brown paper in brimstone, and burn in the cask.
  4. Then tun the wine, and to every three gallons put a pint of brandy.
  5. When it has done hissing, stop it close; it will be fit to drink in six months, but it will be better for keeping ten or twelve.
Original Text
Red or White Currant Wine. Take to every gallon of juice one gallon of water, to every gallon of water three pounds and a half of the best Lisbon sugar. Squeeze the currants through a sieve; let the juice stand till the sugar is dissolved; dip a bit of brown paper in[383] brimstone, and burn in the cask. Then tun the wine, and to every three gallons put a pint of brandy. When it has done hissing, stop it close; it will be fit to drink in six months, but it will be better for keeping ten or twelve.
Notes
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