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 13 days ago
Not a recipe: No

Ingredients (5)

For the wine

To each sieve of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
twenty-five pounds of moist sugar ↝ Sugar, NFS [Sugars and honey]
to every gallon of juice two gallons of water ↝ Water, tap [Tap water]
Throw the pulp into another pan, filling it with water, which must be taken from the quantity of water allowed for the whole ↝ Water, tap [Tap water]
to every ten gallons of wine put one bottle of brandy ↝ Brandy [Liquor and cocktails]

Instructions (11)

Squeeze the currants well with the hands into an earthen pan.
Strain the juice through a sieve.
Throw the pulp into another pan, filling it with water (taken from the total water allowance).
Dissolve the sugar in the water.
Put the sugar-water mixture into the cask.
Add the remaining juice and water.
Stir it well up frequently.
Stir it well every morning for ten successive days.
As it works out, fill up the cask again until it has done fermenting.
Then put in the brandy.
Bung it quite close.

Original Text

White Currant Wine.

To each sieve of currants take twenty-five pounds of moist sugar, and to every gallon of juice two gallons of water. Squeeze the fruit well with the hands into an earthen pan; then strain it through a sieve. Throw the pulp into another pan, filling it with water, which must be taken from the quantity of water allowed for the whole, and to every ten gallons of wine put one bottle of brandy. In making the wine, dissolve the sugar in the water above-mentioned, and put it into the cask; then add the remaining juice and water, stirring it well up frequently. Stir it well every morning for ten successive days, and as it works out fill up the cask again until it has done fermenting. Then put in your brandy, and bung it quite close. In about eight months it will be fit to drink; but, if you leave it twelve, it will be better.

Notes

—