Currant Wine

Ingredients

• ten quarts of juice
• thirty pounds of sugar
• soft water sufficient to make a gallon

Method

1. 1

   Crush ripe currants, let ferment, add sugar and water.

2. 2

   Rack off after fermentation, clean cask, and let age.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 150. The excerpt below is the record exactly as published.

soft water sufficient to make a gallon. Thus ten quarts of juice, and thirty pounds of sugar will give you ten gallons of wine, and so on in proportion. Those who do not like sweet wine, can reduce the quantity of sugar to two and a half pounds, and if you wish it very sweet, raise to three and a half pounds per gallon. The vessel in which this is put must be full, and the bung or stopper left off until the fermentation ceases, which will be in 12 or 15 days. Meanwhile the cask must be filled up daily with currant juice left over, as fermentation throws out the impure matter. When fermentation ceases rack the wine off carefully, either from the spigot or by a syphon, and keep running all the time. Cleanse the cask thoroughly with boiling water, then return the wine, bung up tightly, and let it stand four or five months, when it will be fit to drink and can be bottled 312 The Complete Cook Book. if desired. All the operations, the vessels, etc., should be scrupulously clean. Brandy or other spirituous liquors are not necessary, and if added will detract from the flavor of the wine. Currant wine

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