Pearl Gooseberry Wine
Ingredients
Directions
Prepare the juice
Bruise the gooseberries and let them stand overnight.
Press or squeeze them dry the next morning.
Allow the juice to settle for 7–8 hours, then pour off the clear juice.
Make the wine
Measure the juice and add 1 pound of sugar for every 3 pints.
Add a piece of isinglass and stir well.
After 3 months, bottle the wine, adding a lump of sugar to each bottle.
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.
Explore the science
What each ingredient does
- Pearl gooseberries
- Provide the juice that ferments into the wine.
- Double-refined sugar
- Feeds fermentation and sets the sweetness and alcohol level of the wine.
- Isinglass
- Fines the wine, helping suspended particles settle so it clears.
The step that matters
Pouring off the clear juice after settling. Disturbing the sediment carries solids into the wine, which can cloud it and add off-flavours. Pour gently and leave the lees behind so the wine clears well.
“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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