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Simple Gooseberry Wine Cooking Recipe

Below is the quick and easy cooking recipe for Gooseberry Wine.

When the weather is dry, gather gooseberries about the time they are half ripe. Pick them clean as much as a peck into a convenient vessel, and bruise them with a piece of wood, taking as much care as possible to keep the seeds whole. Now having put the pulp into a canvas bag, press out all the juice. And to every gallon of the gooseberries, add about three pounds of fine loaf sugar. Mix the whole together by stirring it with a stick, and as soon as the sugar is quite dissolved, pour it into a cask which will exactly hold it. If the quantity be about eight or nine gallons, let it stand a fortnight: if twenty gallons, forty days, and so on in proportion. Set it in a cool place. And after standing the proper time, draw it off from the lees. Put it into another clean vessel of equal size, or into the same, after pouring out the lees and making it clean. Let a cask of ten or twelve gallons stand for about three months, and twenty gallons for five months, after which it will be fit for bottling off.

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