Method of Making Gooseberry Vinegar

Ingredients

• 4 quarts ripe gooseberries
• 12 quarts water
• 4 pounds brown sugar or 4½ pounds honey
• 1 pint good ale yeast

Directions

1. Mash the gooseberries in a tub or marble mortar.

2. Add 12 quarts of water to the mashed fruit and stir well.

3. Let the mixture stand for 24 hours, then press it through a coarse bag.

4. To the strained liquid, add 4 pounds of brown sugar or 4½ pounds of honey.

5. Pour the mixture into a barrel, filling it about three-fourths full.

6. Add 1 pint of ale yeast to the barrel.

7. Cover the bung hole with a slate to keep out dust.

8. Place the barrel in the sun during summer or near a fire in winter.

9. Maintain the temperature to encourage fermentation until the vinegar is complete.

10. Once clear, draw off the vinegar into bottles.

11. Heat the vinegar nearly to boiling by placing the bottles in a saucepan of water and boiling for 15 minutes.

12. Remove the bottles and cork them once cooled.