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Friday, October 8, 2010

REDCURRANT, WHITECURRANT or BLACKCURRANT WINE (1)

Just 4 u

Ingredients:
1 gallon blackcurrants 3 ½ lb. sugar to every gallon
1 gallon boiling water of juice
Yeast and nutrient

Method:
Strip the currants, wash them very thoroughly, and put them in a large vessel.
Bruise well to extract the juice, and pour on the boiling water—there should be sufficient
to cover the fruit completely.
Leave it until the next day, then strain through a coarse cloth, pressing the currants
well. Measure the juice, and add sugar in the above proportion. When the sugar is
dissolved add yeast, and put liquor into a clean jar or cask fitted with a fermentation lock
and leave to ferment. When it stops working and has cleared, siphon off into clean bottles
and cork securely. Keep another nine months before bottling.

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