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Drink

Currant Wine

A fermented beverage made by mashing currants with hot water, adding yeast, and allowing it to ferment.

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

Ingredients

Directions

Prepare

  1. Remove currants from the stalks and place them in an earthen vessel.

  2. Pour 1 quart of hot water over the currants and mash them together.

  3. Cover and let them ferment for 12 hours.

Strain and ferment

  1. Strain the mixture through linen into a cask.

  2. Add a little yeast and let it work and settle.

Bottle

  1. Bottle the wine after one week; it will be ready to use.

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.

Explore the science

What each ingredient does

Currants
Provide the fruit, sugar and flavour that the yeast ferments into wine.
Yeast
Converts the sugars in the juice into alcohol during fermentation.
Hot water
Draws juice out of the mashed currants and starts the mixture moving toward fermentation.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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