This Sugar should be powder
Sugar, for _Lisbon_ Sugar would give the Wine an ill Taste. Stir this well
together, and boil it till you have taken off all the Scum, which will rise
plentifully; set it then to cool, at least sixteen Hours, before you put it
into the Vessel. If you make the Quantity of twenty Gallons, it may stand
in the Vessel three Weeks before it will be fit for bottling; and if you
make thirty Gallons, then it must stand a Month before it be bottled off,
observing then to put a small Lump of Sugar into every Bottle; it must be
kept in a cool place, to prevent its Fretting. By this Method it will keep
good many Years, and be a very strong and pleasant Wine, at a very cheap
rate.
It is necessary to observe, that the same sort of Currant is not always of
the same Sweetness when it is ripe, those growing in the Shade will be less
sweet than those that are more exposed to the Sun. And when the Summer
happens to be wet and cold, they will not be so sweet as in a dry warm
Season; therefore tho' the Standard of the above Receipt be one Pound of
Sugar to three Pounds of pick'd Currants, yet the Palate of the Person who
makes the Wine should be the Regulator, when the Sugar is put to the Juice,
considering at the same time, that it is a Wine they are making, and not a
Syrup.
Pages:
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116