Black Currant Wine

Ingredients

• equal quantities of currant juice
• and water
• three pounds and a half of sugar
• to two gallons of the mixture
• add a quart of brandy
• to every six gallons

Method

1. 1

   Put equal quantities of currant juice and water into a cask with three pounds and a half of sugar to two gallons of the mixture, and place it in a warm place.

2. 2

   When it has fermented, take off the refuse; keep the cask filled up with juice, and add a quart of brandy to every six gallons directly the fermentation ceases.

3. 3

   The cask must then be closed up for eight or nine months, when it may be bottled off; but it will not be fit for use until it has been at least twelve months in bottle.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 247. The excerpt below is the record exactly as published.

Black Currant Wine. — Put equal quantities of currant juice and water into a cask Avith thi-ee pounds and a half of sugar to two gallons of the mixture, and place it in a warm place. When it has fermented, take off the refuse ; keep the cask filled up with juice, and add a quart of brandy to every six gallons

Cook this with the app: pantry check, scaling, and the assistant.