RED CURRANT WINE.
Take seventy pounds of red currants, bruised and pressed, good moist sugar forty-five pounds, water sufficient to fill up a fifteen-gallon cask, ferment; this produces a very pleasant red wine, rather tart, but keeps well.—Ibid.
Take seventy pounds of red currants, bruised and pressed, good moist sugar forty-five pounds, water sufficient to fill up a fifteen-gallon cask, ferment; this produces a very pleasant red wine, rather tart, but keeps well.—Ibid.