Currant Wine Recipe

Strain the currants, which should be perfectly ripe. To each quart of

juice put a couple of quarts of water, and three pounds of sugar--stir

the whole well together, and let it stand twenty-four hours, without

stirring--then skim and set it in a cool place, where it will ferment

slowly. Let it remain three or four days--if, at the end of that time,

it has ceased fermenting, add one quart of French brandy to every

fifteen gallons of the liquor, and close up the barrel tight. When it

becomes clear, it is fit to bottle. This will be good in the course of

six months, but it is much improved by being kept several years.

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