Effekvescijstg Gooseberry Wine
Ingredients
Directions
Prepare the fruit
Select unripe gooseberries.
Remove any bruised or decayed ones.
Remove the blossom and stalk ends.
Bruise the fruit in a tub.
Extract the juice
Pour warm water over the bruised fruit.
Squeeze the bruised fruit.
Stir until the pulp is separated from the skins and seeds.
Cover the mixture.
Let it sit for 24 hours.
Strain the mixture through a coarse bag.
Press the bag to extract all juice.
Pass 1 gallon of hot water through the husks for every 40 to 50 lbs of fruit.
Press again.
Ferment
Combine the juice with sugar in a large pan.
Stir until dissolved.
Cover the pan.
Let it ferment in a warm place for 1 to 2 days.
Transfer the liquid into clean casks.
Leave space for scum.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Unripe gooseberries
- Provide the fruit, juice, and flavour base for the wine.
- Sugar
- Feeds the fermentation, which produces alcohol and carbon dioxide.
- Warm water
- Helps draw pulp and juice out of the bruised fruit and husks.
The step that matters
Leave space for scum. Fermenting liquid foams and throws off scum as it works. Leaving headspace in the cask keeps the foam from overflowing and lets the liquid ferment without spilling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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