s. 



3^9 



Making CURRANT WINE. 





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lufcious tafte, peculiar to made wine; nay, if it is not 

 wanted for prefent confumption, it may, without any da- 

 mage, ftand two years on the lees^ 



When you dravv off the wine, bore a hole an inch at 

 kaft above the tap hole, a little to the fide of it, that it 

 may run clear off the lees. The lees may either be diftilled, 

 ViThich will yield a fine fpirit, or filtered through a Hippo- 

 crates's fleeve, and returned again into the cafk. Some 

 put in the fpirit, but I think it not advifable. 



Do not fufFer yourfelves to be prevailed on to add more 

 than one third of juice, as above prefcribed, in hopes the 

 wine may be richer, for that would render it infallibly hard 

 and unpleafant, nor yet a greater porportion of fugar, as 

 it would certainly deprive it of its pure vinous tafte. 



By this management you may have wine, letting it have 

 a proper age, equal to Madeira, at leaft fuperior to moft 

 wines commonly imported, and for much lefs money. 



In regard to the quantity of wines intended to be made> 

 take this example, remembering that lalb. of fugar is equal 

 to a gallon of liquid. 



For inftance, fuppofc you intend to make 30 gallons 



y 



only, then there muft be 

 8 gallons of juice, 

 16 of water, 



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24 gallons of mixture 



24 gallons of mixture 

 3 multiplied by 



12) 72 pounds of fugar, equal to 



6 gallons produced by fugar 6 gallons of liquid 



30 gallons. 



And fo proportionably for any quantity you pleafe to 



make. 



The common cyder 



es, if thoroughly clean, will do 



well in making large quantities, the fmall hand-fcrew 

 prefs, is moft convenient for fuch who make lefs. 



N. B. An extraordinary good fpirit, for medicinal and 

 other ufes, may be diftilled from currant juice, by adding 

 a quart of melaffes to a gallon of juice, to give it a proper 



fermentation. 



Extrail 







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