Blackcurrant wine

To every 3 qts of fruit put the sauce of water unboiled and to evert 3 qts of liquor put 3 lbs of moist sugar put it into a cask preserving a little for filling up. put the cask in a warm dry room and the liquor will ferment of itself off. the ***** when the fermentation shall be over and fill up with the liquor. When it has ceased working pour 3 qts of brandy to 40 qts of wine. Bring it close for 9 months then bottle it.