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Currant Wine from Unripe Fruit

Currants may be used for making wine before they are quite ripe. They should be bruised sufficiently to burst the berries, and have the water poured over them: the sugar may be introduced at once. If this is done the wine, which must be well strained before it is put into the cask, will be strong and highly flavoured, though not very sweet. The same proportions may be allowed for this wine as for black currant, and the same directions may be followed. The only difference is that greater care will be required in separating the stalks from the fruit.