Gooseberry Wine, Effervescing
Ingredients
Directions
Prepare the fruit
Select unripe gooseberries, discarding any bruised or decayed ones.
Remove the blossom and stalk ends, then bruise the fruit in a tub or pan.
Pour warm water over the bruised fruit, squeeze and stir until the pulp is separated from the skins and seeds.
Steep and strain
Cover the mixture tightly and let it sit for 48 hours.
Strain the mixture through a coarse bag, pressing to extract all the juice.
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
- Green gooseberries
- Provide the main fruit flavour and acidity of the wine.
- Lump sugar
- Sweetens the liquid and feeds the yeast during fermentation.
The step that matters
Squeezing the pulp from the skins and seeds. Juice and flavour stay locked in the pulp and skins unless they are thoroughly squeezed and stirred. Under-extraction leaves less juice to ferment, so the wine tastes thin.
“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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