CURRANT WINE

Gather currants fully ripe, take out leaves and hard stalks (need not strip from stems), put in a large tub and mash well ; to every gallon of mashed currants add one gallon water, rub through a sieve and squeeze pulp until the juice is entirely extracted. Strain juice a second time, to each gallon of juice and water add three pounds white sugar, stir until mixed, put in clean cask, and leave bung out until the third day, then close it very tight, to stand six months before drawn off to be bottled. The water used with mashed currants should be cold. No matter whether the cask is full or not.