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Classic
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page 201
of half a peck; put them in the liquor when it is almost cold; the next day put
in six spoonfuls of syrup of lemons, and four spoonfuls of ale yeast; two days
after put it in a vessel that is fit for it; when it has stood two months,
bottle it off.
To make English Champaign, or the fine Current Wine.
Take to three gallons of water nine pounds of Lisbon sugar; boil the water and
sugar half an hour, skim it clean, then have one gallon of currants picked, but
not bruised; pour the liquor boiling hot over them; and when cold, work it with
half a pint of yeast two days; pour it through a flannel or sieve; then put it
into a barrel fit for it, with half an ounce of isinglass well bruised; when it
had done working, stop it close for a month; then bottle it, and in every bottle
put a very small lump of double refined sugar: This is excellent wine, and has a
beautiful colour.
To make Saragosa Wine, or English Sack.
To every quart of water put a sprig of rue, and to every gallon a handful of
fennel roots; boil these half an hour, then strain it off, and to every gallon
of this liquor put
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Classic
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