Currant Wine

Currant Wine is made of the juice of red or white currants, to which is added about one pint of water for every four pints of berries employed. About a pound and a half of sugar is afterwards added to each pint of the liquor, a little spirits being generally also added, before it is set aside to ferment. A larger quantity of sugar is sometimes employed, and no water, and a stronger and sweeter currant wine is thus produced. Fermentation requires several weeks, and the wine is not fit for use for at least some months afterwards. Black currant wine is made in the same way from black currants, but the fruit is put on the fire in as small a quantity of water as possible, and heated to the boiling-point before it is bruised.