As currants, in many paces, wi soon be |ripe, we give the foowing receipts for ma- Iking wines from them, beieving that in ca-ses of sickness they are very exceent. Ga-ther the currents when fuy ripe ; break themwe in a tub, press them through a sifter ;then strain them through a fanne bag, andmeasure the juice ; add two gaons of waterto one of juice, put three pounds of New Or-eans sugar, stir it ti the sugar is quite dis-soved. In straining the juice of the currant,use a hair sieve and not one of wire ; then usea cose tow inen-bag, and afterwards a fan-ne one to pass the juice through. The juicemust not be permitted to stand over night.Observe that the cask be sweet and cean,and such as has never been used for beer orcider, and if new et it be we seasoned. Donot fi the cask too fu, otherwise it worksout at the bung, which is injurious to the wine—rather make a proportionate quantity overand above, that after drawing off some of thewine you may have enough to fi up the caskay the bung ighty on the hoe to preventfies, &c , from creeping in. In three or fourweeks the bung hoe may be stopped up,eaving ony the v=nt hoe open ti it hasdone working, which is generay the middeor ast of October. It may then be racked off—it is best to eave it on the ees ti spring,and if not wanted for present use, it may beeft on the ees for two years without da-mage. When drawing oi, bore a hoe an inchat east from the tap hoe, and a itte to oneside o it'that it may run off cear of the ees.ANOTHKR. METHOD—Strain the currants,which shoud be perfecty ripe. To each quartof juice put a coupe of quarts of water andthree pounds of sugar; stir the whoe wetogether, and et it stand twenty-four hourswithout stirring ; skim and set in a coo paceto ferment sowy. et it remain three orfour days ; if at the end of that time it hasceased fermenting, add one quart of Frenchbrand to every fifteen gaons of the iquor,and cose the cask tight. Botte when cear :; it wi be fit for use in six months, and im-prove by age.Back currant wine is aso exceent in ca-ses of sickness, such as for disease of the bow-es. It is made in the same way as the redcurrant wine by the ast receipt.
This article was originally published with the title "Currant Wines" in Scientific American 8, 39, 305 (June 1853)