216 TRANSACTIONS OF THE ^VMERICAN INSTITUTE. 



the currant alone, as it requires one bushel of currants to pro- 

 duce a little over three gallons of pure juice. The red currant 

 pure juice weighs three and one-half pounds to the gallon. The 

 white currant juice comes almost within the wine-maker's rule, 

 weighing nine and one-quarter pounds to the gallon. The way 

 in which I make currant wine, is to use the pure juice alone or 

 without much water, and I find that I can readily command $3 

 per gallon for it, whereas the other would be dear at $1 per gal- 

 lon, and not much of a wine at that. 



Elderberry wine is made in the same way as first stated, add- 

 ing about half water, in the way of repressing the pomace, &c., 

 as if it is made AvitliOut the addition of too much sugar, it resem- 

 bles claret very closely. 



Black currant wine is made in the same way as the elderberry, 

 only the berries should be scalded before pressing, and if care- 

 fully managed in the fermentation, Avill resemble the Rhine wines. 



When the juice, sugar, and Avater are well incorporated by 

 stirring together until the sugar is dissolved, it is then placed in 

 an open tub, in a temperature of about 60 deg. F., there to stand 

 a few days, until the froth and impurities rise to the surface, 

 which must be removed as often as it accumulates, and when the 

 liquid becomes limpid and somewhat transparent, then it is placed 

 in a clean barrel to within five or eight inches of the bung. A 

 tube, somewhat in the shape of a syphon, or more in the shape 

 of an ox bow, made of glass, is inserted into the bung about two 

 inches, and made air-tight by means of small wedges of wood and 

 wax, &c. The other end passing into a pail of water to the 

 depth of three or four inches. This is done to prevent the 

 oxygen of the air penetrating the fermenting mass, and also to 

 retain much of the finer aromatic essences which are so essential 

 to the fine flavored-wines. 



A great advantage is also gained thereby in rendering it less 

 necessary to keep watch over the fermentation as pursued by 

 some in keeping the barrel bung full by replenishing with some 

 of the same standing near at hand, which becomes pricked before 

 fermentation has ended, rendering it in the end little less than 

 sweetened vinegar. No admixture should be attempted after fer- 

 mentation has commenced, and if the temperature of fermentation 

 is kept at about 60 deg, or 65 deg. F. for about six weeks or two 

 months, it will be ready to remove the tube and fill the barrel 

 full of the same, made in a separate vessel for that purpose. 



