Gooseberry Wine
Ingredients
Directions
Prepare the juice
Gather gooseberries in a dry season when they are half ripe.
Pick and bruise them in a tub with a wooden mallet.
Put the bruised gooseberries into a horse‑hair cloth and press them without breaking the seeds.
Add the pressed juice back to the bruised gooseberries in the tub.
Ferment and bottle
For every gallon of juice, add 3 pounds of powdered sugar and stir until dissolved.
Transfer the mixture to a vessel, filling it completely.
Let it stand for 2–3 weeks if the vessel holds about 10–12 gallons; if 20 gallons, let it stand for 4–5 weeks in a cool place.
After settling, draw off the wine from the lees.
Return the clear liquor to the vessel and let it stand for 3 months if 3 gallons, or 4–5 months if 20 gallons, then bottle it.
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 juice and fruit flavour that form the base of the wine.
- Powdered sugar
- Feeds the fermentation and sets the sweetness and alcohol level of the wine.
The step that matters
Pressing without breaking the seeds. Crushed seeds can release bitter and astringent compounds into the juice, which then carry through fermentation into the finished wine. Pressing gently keeps the flavour clean.
“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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