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Raspberry and Currant Wine

Pick fifteen quarts of ripe red currants from the stalks, pour upon them four gallons of cold river water that has been boiled, and cover the vessel close until the next day. Then pick twenty quarts of red raspberries nicely, pour on them six gallons of cold water, and cover them also closely. Press the juices out of the fruits in a hair-bag, and first strain, and then filter each separately into the cask; stir into it thirty-six pounds of strong, bright moist sugar, and covering the bung-hole with a tile, leave it to ferment without yeast. Keep the cask filled up, and when it has ceased hissing, add to it two quarts of French brandy, then stop it up securely at the bung, but leave the vent-peg out three days, then fasten that in, and set the barrel in a cool cellar for three months. It must now be racked and returned into the cask, the lees being well filtered, the bung well secured, and left nine months; then bottle it, seal the corks, and keep in bottle for a year.