Currant Wine

Ingredients

• 20 lbs. crushed fruit
• 1 qt. of water
• 11 qts. of juice
• 17 lbs. sugar

Method

1. 1

   To crushed fruit, add water and let stand until it ferments.

2. 2

   To strained juice, add sugar and cork loosely until it ferments.

3. 3

   This makes 6 gallons of wine.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 391. The excerpt below is the record exactly as published.

CURRANT WINE.— To 20 lbs. crushed fruit, add 1 qt. of wa- ter; let stand until ferments. To 11 qts. of juice, strained, add 17 lbs. sugar. Cork loosely until it ferments. This makes 6 gallons of wine.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 574 CANDY GERMAN RED WINE (Excellent).— Crush thoroughly 18 to 20 baskets Concord grapes. Let them stand in a clean tuh about 8 to 10 days, according to the weather. Then press in a cider press. Put the juice in a very clean keg or barrel. The keg must be full, as it sours if there is any space. Dissolve 2 to 5 lbs. of sugar in 2 qts. hot water anS add to the juice, ^lix thoroughly, cover not too tight, so that the air can escape. Let stand 4 weeks. Then cover tightly. About 10 weeks later sepa- rate the juice from the refuse which gathers at the bottom. Clean the keg thoroughly. Put in the juice and cork tightly. If properly handled it will keep for years. — D. F. Schmalzried, Ma}-^- wood, 111. STRAWBERRY WINE.— Mash and strain 6 qts. of ripe strawberries. To every quart of juice add 1 qt. of water

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