Take a quantity of any kind of fruit or grapes and smash them up well.
To every 3lbs of fruit add 1 gallon of water and allow to ferment in an open-top cask.
When fermentation has ceased, that is, when most of the pulp has sunk to the bottom of the sugar, allow to ferment again skimming frequently and stir once or twice to make sure all the sugar is dissolved.
Then if possible put liquor into a new spirit cask (whiskey, brandy, rum etc.) and allow to ferment through the bung in the side.
Keep filling up to cask every day as the liquor fermentations over. When fermentation has completely ceased, cork the cask tightly and leave for at least 6 months when it should be fit for use.
