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Gooseberry Wine

Use fully grown but not thoroughly ripened berries, removing blossoms and stems and bruising fruit without crushing seeds or skins. To twenty pounds of berries add two gallons rain-water, stirring and mashing fruit until it is cleared from the skin. Let stand six hours then strain free of seeds and skins and bring resulting juice to a boil. Have dissolved fifteen pounds sugar and add this to juice as it heats. Meantime let seeds and skins be soaking in a gallon of water. When the sugar and first liquor are at boiling point add this second quantity, strained. Measure it all and add sufficient water to bring whole quantity up to five gallons. Let this ferment in cask, covering bunghole with cheesecloth and allowing room for fermentation. When this has ceased stop the bung and let wine stand six or seven months before using.