Gooseberry Wine
Ingredients
Directions
Prepare the juice
Measure the gooseberries and crush them in large crocks.
Cover the crushed gooseberries with an equal quantity of cold water.
Allow the mixture to stand for 10 days, stirring occasionally.
Strain off the liquid and measure it.
Ferment
For each gallon of liquid, add 4 lbs of granulated sugar.
Put the mixture into a cask and stir well for several days.
Add more wine as it ferments.
When fermentation stops, seal tightly.
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 fruit flavour, acidity and the juice that ferments into wine.
- Granulated sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide.
- Cold water
- Draws juice out of the crushed fruit and dilutes it to a drinkable strength.
The step that matters
When fermentation stops, seal tightly.. Sealing too early can trap carbon dioxide and let off-flavours develop, while sealing too late exposes the wine to air, which can turn it sour. Wait until bubbling has clearly ended before sealing.
“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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