Ingredients
- 3 quarts fruit
- 1 gallon water
- sugar (quantity & type given in instructions)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Put the fruit with the water in a earthenware pan or wooden tub, squash them well and stir twice daily for six days.
Step 2
Strain through muslin or sieve without pressing the fruit.
Step 3
To each gallon of liquor allow 3 lbs sugar.
If using blackcurrants, use demerara sugar.
For redcurrant or or whitecurrant wine granulated sugar should be used.
Step 4
In 24 hours fermentation should start, it should then be stirred and allowed to stand for another 48 hours.
Step 5
Then skim and put into a jar or cask with muslin laid over the opening until fermentation has ceased, when it should be corked lightly.
Step 6
Stand for six months, bottle off with a teaspoon of sugar in each bottle and refrain from drinking for a month.
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