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Classic
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page 78
will do equally as well) stir it well, till the sugar is quite dissolved, and
then turn it up. If you can possibly prevent it, let not your juice stand over
night, as it should not ferment before mixture.
Observe that your casks be sweet and clean, and such as never have had either
beer or cyder in them, and, if new, let them be first well seasoned.
To make Damson wine.
Gather your damsons dry, weigh them and bruise them with your hand; put them
into an earthern stein that has a faucet, and a wreath of straw before the
faucet; add to every eight pounds of fruit a gallon of water; boil the water,
skim it, and put it to your fruit scalding hot; let it stand two whole days;
then draw it off, and put it into a vessel fit for it; and to every gallon of
liquor put two pounds and an half of fine sugar; let the vessel be full and stop
it close; the longer it stands the better; it will keep a year in the vessel;
bottle it out. The small damsons is the best. You may put a very small lump of
double refined sugar in every bottle.
To make English Champaign, or the fine Currant 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
has done working, stop it close for a month; then bottle it, and in every bottle
put a
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