Currant Wine

Ingredients

• 10 qts. of currant juice
• 15 lbs. of sugar
• 20 qts. of water
• 1 qt. corn brandy

Method

1. 1

   Red and white currants are mashed and strained through a cloth.

2. 2

   To 10 qts. of juice, add 15 lbs. of sugar and 20 qts. of water.

3. 3

   Put it into a clean cask, and leave it to ferment for 3 weeks.

4. 4

   After that time empty the cask, clean it well, then pour back the wine and leave it two weeks longer, then add the brandy.

5. 5

   Now close up the cask tightly and place it so that it need not be moved when the wine is drawn off.

6. 6

   Bottle the wine after six months, without moving the cask.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 133. The excerpt below is the record exactly as published.

CURRANT WINE. 10 qts. of currant juice 15 lbs. of sugar 20 qts. of water 1 qt. corn brandy

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