Pink Champagne
(Domestic.)—Pick from the stems three quarts of fine ripe red currants, and mix with them three quarts of ripe white currants. Bruise them all. Put nine pounds of loaf sugar to melt in three gallons of very clear soft water. Boil the water and sugar together for half an hour, skimming carefully, and pour the liquid boiling hot over the currants. When it is nearly cold, add a small tea-cupful of excellent strong fresh yeast. Let it ferment for two days, and then strain it into a small cask through a very clean hair sieve. Put into the cask half an ounce of finely-chipped isinglass. Have rather more liquor than will fill the cask at first, and keep it to fill up as it works over. In about a fortnight bung it up. Let it remain in the cask till April. Then transfer it to bottles, (putting into each a lump of double-refined loaf sugar,) and letting them remain one day uncorked. Then cork and wire them. They must stand upright in the cellar; but when likely to be wanted, lay a few of them on their sides for a week.