To Make Gooseberry Wine
Ingredients
Directions
Make the must
Stamp the gooseberries and combine them with water and sugar.
Let the mixture stand for three days, stirring twice daily.
Ferment and bottle
Transfer the mixture into a cask and add dissolved isinglass.
Seal the barrel and let it sit for two months.
Bottle the wine.
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 flavour and the body of the wine.
- Sugar
- Feeds the fermentation, which produces alcohol and carbon dioxide.
- Isinglass
- Clarifies the wine by helping suspended particles settle out.
The step that matters
Let the mixture stand for three days, stirring twice daily. Stirring keeps the fruit pulp and sugar evenly mixed and exposed to the air and yeast, so fermentation starts steadily rather than unevenly. Skipping stirring can leave pockets of sugar and cause spoilage.
“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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