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'Old Cookery Book' Recipe
Black Currant Wine, very fine
To every 3 quarts of juice, put the same of water, unboiled; and to every 3 quarts of the liquor, add 3 lb .of very pure, moist sugar.
Put it in a cask, preserving a little for filling up.
Put the cask in a warm, dry room, and the liquor will ferment itself.
Skim off the refuse, when the fermentation shall be over, and fill up with the reserved liquor.
When it has ceased working, pour 3 quarts of brandy to 40 quarts of wine.
Bung it close for nine months, then bottle it and drain the thick part through a jelly-bag, until it be clear, and bottle that.
Keep it ten or twelve months.
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