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Currant Wine, Black

Take six quarts of black currant juice; mix with it six quarts of cold water and twelve pounds of moist sugar. When the sugar is dissolved put the liquor into a cask, which must be kept in a warm, dry room. It will ferment without anything else being added to it. A little of the liquid should be kept with which to fill up the cask when the fermentation is over, and the wine has been well skimmed. Before closing the cask add one quart of brandy. Currant wine should not be bottled for twelve months, and will be improved if kept even longer. This wine will be good for several years. Probable cost of currants, 4d. to 6d. per quart.