Mix all the above ingredients well together, and then let them stand for twenty-four hours, having, of course, obtained the juice by cleanly picking, washing and drying and pressing the berries. Then let it stand for two days. After this skim well, and set in a cool place to ferment slowly for at least six days. At the end of this time remove any froth that has collected, and add a half teacupful of the best French Brandy, and close tightly. In two days, when it is well settled, draw off, without disturbing the sediment, and bottle tightly and seal. This Wine improves with age. Always have the bottles very clean and dry before bottling, and if larger proportions are used and a cask is necessary, remember that an old cask is more desirable than a new one, on account of the taste of the wood, and that the cask must be perfectly fresh and sweet-smelling, or the Wine will sour.