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Currant Wine

4 servings

Ingredients

• 15 kg Red currants, per anker (approximately 38 liters)
• Well water, good (plenty)
• 1 kg Brown sugar, good

Instructions

1. Pick well-ripened red currants, strip them from their stems, and crush them with a wooden mallet.
2. For 1 anker (approximately 38 liters) of wine, allow 15-20 kilograms of berries.
3. Let the crushed berries stand in a wooden vessel or earthenware pot for 2 days, stirring from time to time.
4. Then press the juice through a linen bag and add plenty of good well water to the residues.
5. The next day, drain the water through the bag and mix both juices, specifically 1 liter of the first juice with 2 liters of the second juice, adding 1 kilogram of good brown sugar.
6. Mix everything well, pour the juice into a barrel, and put the rest into jugs or bottles for topping up.
7. Store the barrel and bottles in the cellar and treat the currant wine further like apple wine.

Modernized from a treasured 19th-century German cookbook.