Pick, stem, mash, and strain the currants, which should be very ripe.
To 1 quart of juice add
¾ lb. white sugar.
½ pint of water.
Stir all together long and well; put into a clean cask, leaving out the
bung, and covering the whole with a bit of lace or mosquito net. Let it
ferment about four weeks—rack off when it is quite still, and bottle.