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Black Currant Wine

Put equal quantities of currant juice and water into a cask with three pounds and a half of sugar to two gallons of the mixture, and place it in a warm spot. When it has fermented, take off the refuse; keep the cask filled up with juice, and add a quart of brandy to every six gallons directly the fermentation ceases. The cask must then be closed up for eight or nine months, when it may be bottled off; but it will not be fit for use until it has been at least twelve months in bottle. Probable cost, 3s. 6d. per gallon.