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Drink

Pearl Gooseberry Wine

A wine made from bruised pearl gooseberries, sugar, and fining, aged for months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pearl Gooseberry Wine

Ingredients

Directions

Prepare the juice

  1. Bruise the pearl gooseberries and let them stand overnight.

  2. Press or squeeze out the juice the next morning.

  3. Let the juice stand for 7-8 hours.

  4. Pour off the clear juice from the sediment.

Make and bottle the wine

  1. For every 3 pints of juice, add 1 pound of broken loaf sugar and a little fining.

  2. Close the cask and bottle the wine after 3 months.

  3. Add a lump of loaf sugar to each bottle.

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 juice that becomes the wine's base and main flavour.
Loaf sugar
Adds sweetness and feeds fermentation to produce the wine's alcohol.
Fining
Helps clear the wine by binding particles so they settle out.

“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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