Gather the currants dry, without picking them from the stalks; break them with your hands, and strain them. To every quart of juice put two quarts of cold water, and four pounds of loaf sugar to the gallon. It must stand three days, before it is put into the vessel. Stir it every day, and skim it as long as any thing rises. To ten gallons of wine add one gallon of brandy, and one of raspberries, when you put it in the vessel. Let it stand a day or two before you stop it; give it air fourteen days after; and let it stand six weeks before you tap it.
Currant Wine. No. 2.
To every gallon of ripe currants put a gallon of cold water. When well broken with the hands, let it stand twenty-four hours. Then squeeze the currants well out; measure your juice, and to every gallon put four pounds of lump sugar. When the sugar is well melted, put the wine into a cask, stirring it every day, till it has done hissing; then put into it a quart of brandy to every five gallons of wine; close it well up; bottle it in three months.
Currant Wine. No. 3.
Put into a tub a bushel of red currants and a peck of white; squeeze them well, and let them drain through a sieve upon twenty-eight pounds of powdered sugar. When quite dissolved, put into the barrel, and add three pints of raspberries, and a little brandy.
Currant or Elder Wine.
After pressing the fruit with the hand or otherwise, to every gallon of juice add two gallons of water that has been boiled and stood to be cold. To each gallon of this mixture put five pounds of Lisbon sugar. It may be fermented by putting into it a small piece of toasted bread rubbed over with good yest. When put into the cask, it should be left open till the fermentation has nearly subsided.
Black Currant Wine.
Ten pounds of fruit to a gallon of water; let it stand two or three days. When pressed off, put to every gallon of liquor four pounds and a half of sugar.