First squeeze the berries and extract the juice, then to two quarts of juice add two quarts of water and three pounds of sugar; place in an open vessel for 24 hours until sugar dissolves, stirring frequently to keep it from settling in the bottom; then place in a keg that it will fill, removing the bung, for six or eight weeks; as it ferments add a few drops of water every day to keep it full to the top; after it is done fermenting bung up and let stand until fall, then strain it and clean the keg well. Strain back into keg or put in bottles. The older it gets the better it is.
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