Evening star. [volume] (Washington, D.C.) 1854-1972, 1861-09-21
CURRANT WINE.

The Country Gentleman publishes the fol-
lowing To make currant wine of the first
quality, and that which lcil not soar, it is es-
sential that the currants should be picked in
clear, dry day, and when fully rIss, but not
over ripe. If over ripe, they are usually
shriyelled a little, and are then unfit for first
quality wine. The juice should be expressed
from them as soon as possible after gathering,
and before fermentation commences, which
may occur In one or two days after they have
been picked in warm weather. In q small way
they may be crushed with the hands, or bruised
In tub and the juice expressed in coarse cloth
by squeezing with the hands. On larger
scale they may be crushed in a small portable
cider mill, and the juice extracted in press.
To every gallon oil the juice add two gallons
Oh clear soft water, and to every gallon of this
mixture add four pounds Of coffee crushed
sugar. Put this mixture, after the sugar is
thoroughly dissolved. into slssp keS, or IeaSk,
70 the liquid comes up even with the TOP of the
bunghole; this is to allow the scum and impu-
mites thrown TO the surface during the process
OF fermentation to escape. You must manage
TO have left over little Of the mixture, perhaps
aquart will answer, for the purpose of filling
up the vessel three or four times a day, as il
gradually loses in quantity by the process of
eJecton at the bunghole, and evaporation.
Let the Fermentation continue about the period
before named, then close up the cask before
the fermentation has entirely ceased, but after
eno HOot 'iOions Stages OF IL nave passed Dy.
This can be ascertained by placing the ear to
the bunghOle, and listening to the singing of
tbs efervescence and noting its gradually d.
minishing action and force. On closing drive
IN the bung tight, and let it remain at rest
until the February or March following, when,
II 1t is perfectly fine and transparent. tmay be
drawn of and bottled fit is not fine, il may
be made so by adding to every gallon of the
liquor ounce sulphate of lime. Draw a quart
or so OF tho liquor and dissolve the sulphite and
return the same to the cask, and mix thoroughly
by stirring and shaking. In the course of one
or two months it will become perfectly fine and
bright: When, however, everything works
favorably no fning is required.
After the foregoing recipe We have succeeded
IN producing wine much approved and sd-
mlred by all who have partaken of it; the only
objection was ID being little too slceet, but
THIS will, IN a measure, wear of by age
ELDERBERRY WINE.
Inc berries, when ripe, are picked by the
stems, then stripped with the hands, or trim
med with shears. Next they are mashed fine,
which can be done by means of FOUNDER, SINH
lar to those used for pounding clothes Let
them remain until the next dsy when the mice
rs pressed out in a cheese press, or any other
convenient way. Next, boil the Juice twenty
minutes; skim it, and add four pounds of sugar
to the gallon When milk warm add a small
piece OF bread crust that has been dipped in
yeast Let 1T stand three days, remove the
crust, and the wine is ready for bottling Age
improves it. Some add spices to the Iiouor
when boiled. This is great fayorite with the
English C.N RyxyST