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Classic
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page 461
a fruit press or with the hands through a coarse cloth bag. This juice may be
thinned with water which has been on the currants over night and has run through
the press clear.
To each quart of the mice first pressed, add 2 quarts of the second pressing and
2 pounds of sugar. When all is well mixed put the juice into a clean cask and
fill the surplus into a jug or bottles for replenishing purposes. Then put the
juice into the cellar to ferment and proceed in other respects as directed in
the foregoing receipt.
A plentiful addition of sugar will make this a very fiery wine. Although fit for
use after a twelve-month or so, this wine will be almost equal to Tokay if kept
in the bin for 3 years, particularly so if white and black currants mixed were
used in making it.
3. Gooseberry Wine. Is made of fully ripe berries; currants can also be mixed
with them. Unripe berries may also be used, adding sugar and water as directed
for currant wine.
The water can be hot when poured on the pressed gooseberries and then proceed as
previously directed. Gooseberry wine will have a deliciously mild flavor if it
is stored until the Fall before being bottled. Replenishing the contents of the
keg with some of the surplus juice, tightly closing the cask after fermentation
has ceased, and carefully corking the bottles are points which must be observed
in order to be fully successful in making wine.
4. Huckleberry Wine. The preparation is the same as directed for currant and
gooseberry wine, but less sugar is necessary. If the wine is not wanted very
sweet, add either a little currant juice or tartaric acid.
5. Fruit Vinegar. The apples used to make the vinegar should be nicely washed,
all unsound parts cut away, mash them thoroughly, and press until the pulp is
quite dry. The apples need not be entirely ripe and pears may also be used; all
blackened fruit should be rejected because it gives the vinegar a bitter taste.
The fruit is put into open kegs for 8 to 10 days. All im purities will rise to
the top during the process of fermen tation and must be carefully removed. After
this run
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