Raspberry and Currant Wine

Ingredients

• fifteen quarts of ripe red currants
• four gallons of cold river water
• twenty quarts of red raspberries
• six gallons of cold water
• thirty-six pounds of strong, bright moist sugar
• two quarts of French brandy

Method

1. 1

   Pick currants and pour boiled water over them, cover overnight.

2. 2

   Do the same with raspberries.

3. 3

   Press juices from both, strain, and filter into a cask.

4. 4

   Add sugar and ferment without yeast.

5. 5

   After fermentation, add brandy and store for nine months before bottling.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1477. The excerpt below is the record exactly as published.

Raspberry and Currant Wine.— Pick fifteen quarts of ripe red currants from the stalks, poui- upon them four gallons of cold river water that has been boiled, and cover the ■vessel close until the next day. Then pick twenty quarts of red raspberries nicely, pour on them six gallons of cold water, and cover ihem also closely. Press the juices out of the fruits in a hair bag, and first strain, and then filter each separately into the cask ; stir into it thirty-six pounds of strong, bright moist sugar, .and covering the bung-hole with a tile, leave it to ferment -without yeast. Keep the cask filled up, and when it has ceased hissing, add to it two quarts of French brandy

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