Gooseberry Wine
Ingredients
Directions
Prepare the juice
Bruise the gooseberries and let them stand overnight.
Press or squeeze the gooseberries to extract the juice.
Let the juice stand for 7-8 hours, then pour off the clear juice from the sediment.
Make and age the wine
For every 3 pints of juice, add 1 pound of broken loaf sugar and a little fining.
Seal the mixture in a cask and let it sit for 3 months.
Bottle the wine, adding a lump of loaf 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Best pearl gooseberries
- Provide the fruit and acidity that give the wine its flavour and body.
- Loaf sugar
- Provides sweetness and feeds fermentation to produce alcohol.
The step that matters
Pouring off the clear juice from the sediment. Sediment left in the juice can carry off-flavours and cloudiness into the finished wine, so leaving the clear juice behind helps produce a cleaner, clearer result.
“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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