| Show CURRANT WINE bt bufore fore expressing the he juice from the currant ras ra as a s them between a pair of rollers to crush them after which they may ma be placed fd in a strong bag and they will part with the juice readily r by light pressure such stich as a common screw hf heavy heavy avy weight ac to each quart of juica juice add three pounds of do a le refined sugar birgle refined sugar is not sufficiently pure tire then add as much water as will make one gallon atlon avlon 0 oi another words sud sup suppose pose the cask intended to fe e used to hold 30 gallons in ibis this put 30 quarts aarts of currant juice 90 lbs ibs cf double refined sugar and fill the cask to the bung bim with water roll toll it over until the he sugar is all bissol dissolved ved this will ivill be to oid old id by b its ts ceasing to rattle i i the ban el next day roii roti roll it alain again and place it in a cellar where temperature is sure to be even afave the bung loose for the free admission of air in the course of one or two or three days fermentation will commence by placing the ear to the bim him bung hole a slight hoise boise will wiil be heard such as may be observed observe d when carbonic acid is escaping flom ri om champagne campa ne or soda eoda water ater colv F a m e n will continue for a few I 1 week i converting e i ting the sugar into As soon oon as a s this ceases drive tile the bung in tightly and leave the cask for six fix months at the end of which time the wine may be drawn off perfectly clear without any excess of sweetness work work in ing farmer |
