Currant and Raspberry Wine

Ingredients

• four gallons of red currants
• one quart red raspberries
• five and a half gallons cold water
• one pound sliced red beet
• ten pounds white sugar
• three ounces red tartar

Method

1. 1

   Scald, crush, and strain the currants and raspberries.

2. 2

   Pour five and a half gallons cold water and one pound sliced red beet over the pulp and let stand overnight.

3. 3

   Strain and add to the juice.

4. 4

   Dissolve ten pounds white sugar and three ounces red tartar in the mixture.

5. 5

   Place in cask and when fermentation ceases, bung tight and let stand eight months.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 75. The excerpt below is the record exactly as published.

CURRANT AND RASPBERRY WINE To four gallons of red currants add one quart red rasp- berries; scald, crush, and strain. On the pulp pour five and a half gallons cold water and one pound sliced red beet, letting stand over night. When strained add this to the juice. Dissolve in the whole ten pounds white sugar and three ounces red tartar

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