Wine, Gooseberry

Ingredients

• 40 pounds gooseberries
• 4 gallons water
• 25 to 30 pounds white sugar
• additional water to make 10.5 gallons

Directions

1. Select gooseberries before they ripen, avoiding those with the highest flavor.

2. Remove any unsound or bruised fruit and the remains of the blossom and fruit-stalk.

3. Bruise the fruit in a clean tub, applying enough pressure to burst the berries without breaking the seeds.

4. Pour 4 gallons of water into the tub and stir and squeeze the mixture to separate juice and pulp from solids.

5. Let the mixture rest for 6 to 24 hours, then strain through a coarse bag with force.

6. Pass 1 gallon of fresh water through the marc to extract any remaining soluble matter.

7. Dissolve 25 to 30 pounds of sugar in the juice, then add water to make a total of 10.5 gallons.