Gooseberry Wine
Ingredients
Directions
Prepare the juice
Bruise the gooseberries and soak them in water for 24 hours, stirring frequently.
Press out the liquid from the berries.
Add the sugar to the liquid and mix well.
Ferment and seal
Transfer the mixture into a clean cask.
Once fermentation has ceased, seal the cask.
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 acidity that give the wine its character.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide.
The step that matters
Soaking the gooseberries. Bruising and soaking the berries for 24 hours with frequent stirring helps release juice and flavour before pressing. Pressing too early leaves much of the liquid and taste in the fruit.
“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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