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Black Currant Wine

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Black Currant Wine

Ingredients

Directions

  1. Pick the black currants and bring them to a boil in enough water to prevent burning.

  2. Strain the mixture and transfer it to a cask.

  3. Ferment the liquid and skins in a vat or tub for better color and flavor.

  4. After fermentation, rack the wine into a clean cask that has been treated with sulphur or potash.

  5. Allow the wine to mature and then bottle it or leave it in the cask.

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.

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