Currant Wine. No. 1.

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.
Yield
10.0 gallons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
wine base
aging and flavoring
Instructions (12)
  1. Gather the currants dry, without picking them from the stalks.
  2. Break the currants with your hands.
  3. Strain the currants to get the juice.
  4. To every quart of juice put two quarts of cold water.
  5. Add four pounds of loaf sugar to the gallon of liquid.
  6. Let the mixture stand for three days before putting it into the vessel.
  7. Stir the mixture every day.
  8. Skim the mixture as long as any thing rises.
  9. To ten gallons of wine, add one gallon of brandy and one gallon of raspberries when you put it into the vessel.
  10. Let it stand a day or two before you stop it.
  11. Give it air for fourteen days after stopping it.
  12. Let it stand for six weeks before you tap it.
Original Text
Currant Wine. No. 1. Gather the currants dry, without picking them from the stalks; break them with your hands, and strain them. To every quart of juice put two quarts of cold water, and four pounds of loaf sugar to the gallon. It must stand three days, before it is put into the vessel. Stir it every day, and skim it as long as any thing rises. To ten gallons of wine add one gallon of brandy, and one of raspberries, when you put it in the vessel. Let it stand a day or two before you stop it; give it air fourteen days after; and let it stand six weeks before you tap it.
Notes
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