Home › The Principles of Cookery › Gooseberry Wine, Still

Gooseberry Wine, Still

Pick and bruise the fruit, and put it in a large tub. Let it stand twenty-four hours, then drain off the juice, and add a quart of lukewarm water to every gallon of gooseberries. Let this stand twelve hours. Mix the water with the juice, and add twelve pounds of loaf sugar to five gallons of liquid. Let it ferment well. The temperature should be in proportion to the ripeness of the fruit. If necessary, the liquid should be placed near the fire. In two or three days it will be ready for the cask. Put it into the barrel with two quarts of brandy to five gallons of liquid. Bung it well. To be in perfection, gooseberry wine should not be bottled for five years; but, if required, it may be used at the end of twelve months. Probable cost, 1s. 8d. per gallon, exclusive of the brandy.