We
must note, that a small Cask of any Liquor is always sooner ripe and fit
for drinking than the Liquor of a larger Cask will be; but a small Body of
Liquor will sooner change sour, than that which is in a larger Cask. The
Wine, if it is truly prepared, according to the above Directions, will
improve every Year, and last several Years.
Preliminaries to the making of Currant Wine.
It is to be noted, that tho' there are two sorts of Currants, which may be
used for making of Wine, that is, the Red and the White; yet the Taste and
Goodness will be the same, whether 'tis made of the White or the Red, for
they have both the same Qualities, except in the Colour. Observe also, that
the Fruit be gather'd in a dry time, and that if you make a large Quantity,
it must stand longer in the Vessel, before bottling, than a small Quantity.
To make Currant Wine.
When your Currants are full ripe, gather them, and pick them from the
Stalks and weigh them, in order to proportion your Water and Sugar to them.
When this is done, bruise them to pieces with your Hands, and add to every
three Pounds of Currants a Quart of Water, stirring all together, and
letting it stand three Hours, at the end of which time, strain it off
gently thro' a Sieve, and put your Sugar into your Liquor, after the rate
of a Pound to every three Pounds of Currants.
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