Gooseberry Wine
Ingredients
Directions
Prepare the must
Bruise the gooseberries and add the water.
Let the mixture stand for 12 to 14 hours, stirring well.
Strain the mixture and add sugar equal to the amount of water used.
Let it stand for 2 days, stirring often to dissolve the sugar.
Ferment
Transfer the mixture into a barrel and allow it to ferment, topping up as needed.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Gooseberries
- Provide the fruit, acidity and aroma that flavour the wine.
- Sugar
- Feeds the yeast during fermentation and produces the alcohol in the wine.
- Water
- Extracts juice and flavour from the bruised fruit and dilutes the must.
The step that matters
Stirring the sugar in until dissolved. Undissolved sugar can leave pockets that ferment unevenly and may spoil the batch. Frequent stirring during the two days helps the sugar dissolve fully so the yeast can work evenly through the liquid.
“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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