Name: French Currant Wine
Ingredients: 10 kg dried Corinth currants; 150 liters water (for 10-22% alcohol); 175 liters water (for 16-18% alcohol); 200 liters water (for 11-15% alcohol); 225 liters water (for 10-12% alcohol); 250 liters water (for 12-13% alcohol); 275 liters water (for 11-12% alcohol); 310 liters water (for 10-11% alcohol); 325 liters water (for 8-9% alcohol)

French Currant Wine

Ingredients

10 kg dried Corinth currants
150 liters water (for 10-22% alcohol)
175 liters water (for 16-18% alcohol)
200 liters water (for 11-15% alcohol)
225 liters water (for 10-12% alcohol)
250 liters water (for 12-13% alcohol)
275 liters water (for 11-12% alcohol)
310 liters water (for 10-11% alcohol)
325 liters water (for 8-9% alcohol)

Directions

Soak the dried currants in water to recover moisture.
Choose the amount of water based on desired alcohol content.
Pour the currants into a vat with the water.
Stir the mixture well to ensure water penetrates the currants.
Maintain a room temperature of 59-68°F (15-20°C).
Stir the mixture daily for the first two days to immerse the currants.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.