Effervescing Gooseberry Wine

Select unripe gooseberries that have nearly attained full growth but not yet ripening; reject bruised, decayed, or very small berries and remove blossom and stalk ends.

Bruise the fruit in a tub or pan, ensuring each berry is broken without crushing the seeds.

Pour warm water over the fruit, squeeze and stir by hand until all pulp is removed from skin and seeds.

Cover the mixture closely for 24 hours.

After 24 hours, strain the mixture through a coarse bag and press it with as much force as convenient to extract all juice.

Pass one gallon of hot water through the marc for every 40 or 50 lbs. of fruit to extract remaining soluble matter, and press again.

Place the juice in a tub or pan large enough to hold it, add sugar, and stir until the sugar dissolves.

Keep the pan in a warm place, cover tightly, and let it ferment for one or two days.

Draw the fermented must into clean casks, leaving a little on one side for scum to discard, and keep the casks filled with the remaining must.

When active fermentation has ceased, plug the casks upright, refill if necessary, loosely place the bung, and after a few days, when fermentation slows (hissing noise ceases), proceed.

Make this the end of May or beginning of June, before the berries ripen.