Currant Wine

Ingredients

• three pounds of white sugar
• each gallon of juice
• a gallon and a half of water

Method

1. 1

   Pick ripe currants from the stems, bruise them, and squeeze out all the juice.

2. 2

   Mix with an equal quantity of water, adding three pounds of sugar to each gallon of juice.

3. 3

   Boil briefly, skim, put into a cask, stop tight, and let it be undisturbed for three or four weeks.

4. 4

   Draw off, leaving the settlings, bottle, and keep in a cool place.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 160. The excerpt below is the record exactly as published.

CURRANT WINE. Pick perfectly ripe currants from the stem, bruise thein, put them into a muslin or linen bag and squeeze out all the juice. Mix with it an equal quantity of water, adding to each gallon three pounds of white sugar. Boil it a few mo- ments, skim well, put it into a cask, stop it tight, and let it be undisturbed three or four weeks (according to the quan- tity), then draw it off, leaving the settlings in the bottom. Bottle, and keep in a cool place. It will be good in a year. Age improves it. The New Kentucky Home Cook Book.' 315 CURRANT WINE. Pick ripe currants from the stems, mash and squeeze out all the juice with the hands. One-fourth contents of cask to be filled must be pure juice. Add ten pounds of granu- lated sugar dissolved in well-water to each gallon of juice. Fill the cask with well-water after putting in the juice and sugar. Cover the bung-hole with thin cloth or perforated tin during fermentation. This will make good wine in one year — the older the better. Splendid if the receipt is close- ly followed. Mr. George Wood. RASPBERRY WINE. Pick carefully fine ripe raspberries, crush them, squeeze out the juice, and measure. Pour as much boiling water on the berries as there is juice, let it stand a few hours to extract all the juice, then mix all the liquid together and strain it. Dissolve in it three pounds of white sugar to each gallon of juice, mixing in the beaten whites of two eggs to each gal- lon of juice, then put it into a keg until through ferment- ing, leaving the bung loose, then put into bottles and seal. Keep in a cool place, or bury it in a box of sawdust. GOOSEBERRY WINE, Pick off the stems and blossoms of ripe gooseberries, and press the juioe through a sieve. To each gallon of juice add two gallons of water and two and one-half pounds of granu- lated sugar. Let it stand until through fermenting, then pour off into bottles and seal. DAMSON WINE. Take four gallons of damsons, pour over four gallons of boiling wTater in a tub or other convenient vessel. Let this stand four or five days, stirring it well every day, then strain and to each gallon of juice add three and one-half pounds of granulated sugar. Dissolve the sugar, and put all into a cask. Good in twelve months, when bottle and seal. 316 The New Kentucky Home Cool: Book, RHUBARB WINE (SPARKLING). Cut five pounds of rhubarb into short pieces as for tarts, and pour on them one gallon of -water. Let this stand five days, stirring each day, then strain off, and to the liquor add four pounds of granulated sugar. "When this is dis- solved, put it into the cask with one lemon and one penny- worth of isinglass. This will be ready to bottle in six months. ELDERBERRY WINE. Press the juice from the ripe berries, and add a gallon and a half of water

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