265 Currant Wine
Strain the currants, which should be perfectly ripe, to each quart of juice, put two of water, and three pounds of sugar. Stir the whole well together, and let it stand twenty four hours, then skim it, and set it in a cool place, where it will ferment slowly, let it remain three or four days, if at the end of that time, it has fermented, add one quart of French brandy, to every fifteen gallons, stop it tight, when it is clear, it is fit to bottle. This wine is better for being kept several years.