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Gooseberry Champagne

Take well-filled-out but green berries and top and tail them. To each three pounds allow one gallon soft water. Place berries in a large crock or tub with a little of the water and pound them heavily, mashing thoroughly. Add the rest of the water then stir briskly. Cover with cloth and for each of four days succeeding stir well and often. Then strain off, adding to the clear liquor four pounds of sugar for each gallon. Also, add to each five gallons one quart best brandy. Mix and place in a cask, filling latter full. Place bung lightly on top-the cask on its side in a cool dry place where it will not be shaken in the slightest degree. Let ferment thoroughly-perhaps three weeksthen bottle, corking well and placing bottles on sides. This will be fit to use in eight months and if rightly made will be very like champagne.