Green Goosereury Wine
Ingredients
Directions
Prepare the juice
Combine 1 quart of spring water with 1 quart of bruised gooseberries in a container.
Let the mixture stand for 4 days, stirring frequently.
Strain the mixture.
Ferment and bottle
Add 3 pounds of loaf sugar to every gallon of juice and stir until dissolved.
Pour the mixture into a wine cask and add 1 ounce of dissolved isinglass.
Leave the cask unstopped until fermentation ceases, then seal it tightly.
Bottle the wine after 6 months.
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
- Gooseberries
- Provide the fruit flavour and acidity that give the wine its character.
- Loaf sugar
- Feeds the yeast during fermentation and sets the wine's sweetness and alcohol level.
- Isinglass
- A fining agent that helps clear the wine by settling suspended particles.
The step that matters
Leave the cask unstopped until fermentation ceases. Fermentation releases carbon dioxide, and sealing the cask too early can trap gas and build pressure. Waiting until activity stops lets the wine settle safely before it is sealed.
“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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