Strain the currants, which should be perfectly ripe. To each quart of
juice put a couple of quarts of water, and three pounds of sugar--stir
the whole well together, and let it stand twenty-four hours, without
stirring--then skim and set it in a cool place, where it will ferment
slowly. Let it remain three or four days--if, at the end of that time,
it has ceased fermenting, add one quart of French brandy to every
fifteen gallons of the liquor, and close up the barrel tight. When it
becomes clear, it is fit to bottle. This will be good in the course of
six months, but it is much improved by being kept several years.