The preparation of fruit wine, with special consideration for berry wines. Illustrated with 26 black and white images. For currant wine, one can use white, red, and black currants, which must be well-ripened and allowed to mature for a few days after harvesting. Due to the rather tart taste of black currants, white or red berries are usually preferred. Currant wine is a beverage that can easily be made at home: the berries are pressed, and a double volume of approximately 50% sugar syrup is added to the juice, and the mixture is left to ferment - with or without the addition of wine yeast. Currant wine can be produced through either juice fermentation or mash fermentation. For mash fermentation, the whole fruits are used, which are crushed or pureed. The sugar is added only after the first fermentation process in this variant. A peculiarity of this beverage is that the actual alcohol content is higher than what is often subjectively perceived due to the addition of sugar. Therefore, the risk of unintended intoxication is greater with this drink than with other alcoholic beverages. Reprint of the original edition from 1906.