Name: Pearl Gooseberry Wine
Ingredients: as many pearl gooseberries as desired; double-refined sugar (1 pound for every 3 pints of liquor); isinglass (a piece)

Pearl Gooseberry Wine

Ingredients

as many pearl gooseberries as desired
double-refined sugar (1 pound for every 3 pints of liquor)
isinglass (a piece)

Directions

Prepare the juice

Bruise the pearl gooseberries and let them sit overnight.
The next morning, squeeze out the juice and let it settle for 7–8 hours.
Pour off the clear liquid into a vessel, measuring it as you go.

Make and bottle the wine

Add 1 pound of sugar for every 3 pints of liquid, breaking the sugar into small lumps.
Add a piece of isinglass, stir well, and bottle it after 3 months.

Recipe from a historical cookbook (Internet Archive).

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

Pearl gooseberries: Provide the fruit juice that ferments into the wine, supplying the base flavour and acidity.
Double-refined sugar: Feeds the fermentation and adds sweetness to the finished wine.
Isinglass: Helps clarify the wine by settling suspended particles, leaving it clear.

“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.