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New England cookbook, 1880s
Page 87
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Currant Wine. Gather the currants when fully ripe. Strain, and measure the juice. To every gallon of pure juice add two of water - then to every gallon of this mixture put three pounds of good brown sugar. The cask must not be so full as to work over - lay the bung lightly on the hole to keep out flies. In three weeks it may be corked up. Leave a vent open till it has fully done working. Then stop it up tight. In six months it will be fit for bottling.
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Currant Wine. Gather the currants when fully ripe. Strain, and measure the juice. To every gallon of pure juice add two of water - then to every gallon of this mixture put three pounds of good brown sugar. The cask must not be so full as to work over - lay the bung lightly on the hole to keep out flies. In three weeks it may be corked up. Leave a vent open till it has fully done working. Then stop it up tight. In six months it will be fit for bottling.
Szathmary Culinary Manuscripts and Cookbooks
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