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Currant Champagne

Take four quarts of very ripe white currants and four quarts of very ripe red currants; pour over them six quarts of cold water, and bruise and stir them about every day for six days. Strain the juice through a jelly-bag, and put four pounds of loaf sugar to every gallon of liquid; add one ounce of isinglass, dissolved in a little water, and two table-spoonfuls of fresh yeast. Leave the wine for two or three days, then put it into a cask, which, when the fermentation is quite over, must be closed. It will be ready to use in six or eight months. Probable cost of currants, variable; when plentiful, 4d. per quart.