The currants should be quite ripe. Stem, mash and strain them, adding a half pint of water and less than a pound of sugar to a quart of the mashed fruit. Stir well up together and pour into a clean cask, leaving the bung-hole open, or covered with a piece of lace. It should stand for a month to ferment, when it will be ready for bottling; just before bottling you may add a small quantity of brandy or whisky.
CURRANT WINE. No. 2.
To each quart of currant juice, add two quarts of soft water and three pounds of brown sugar. Put into a jug or small keg, leaving the top open until fermentation ceases and it looks clear. Draw off and cork tightly.
Long Island Recipe.
BLACKBERRY WINE. No. 1.
Cover your blackberries with cold water; crush the berries well with a wooden masher; let them stand twenty-four hours; then strain, and to one gallon of juice put three pounds of common brown sugar; put into wide-mouthed jars for several days, carefully skimming off the scum that will rise to the top; put in several sheets of brown paper and let them remain in it three days; then skim again and pour through a funnel into your cask. There let it remain undisturbed till March; then strain again and bottle. These directions, if carefully followed out, will insure you excellent wine.
Orange County Recipe.
BLACKBERRY WINE NO. 2
Berries should be ripe and plump. Put into a large wood or stone vessel with a tap; pour on sufficient boiling water to cover them; when cool enough to bear your hand, bruise well until all the berries are broken; cover up, let stand until berries begin to rise to top, which will occur in three or four days. Then draw off the clear juice in another vessel, and add one pound of sugar to every ten quarts of the liquor, and stir thoroughly. Let stand six to ten days in first vessel with top; then draw off through a jelly-bag. Steep four ounces of isinglass in a pint of wine for twelve hours; boil it over a slow fire till all dissolved, then place dissolved isinglass in a gallon of blackberry juice, give them a boil together and pour all into the vessel. Let stand a few days to ferment and settle; draw off and keep in a cool place. Other berry wines may be made in the same manner.