Gooseberry Wine (White)

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Stir the gooseberries, water, and sugar together in the tub.
  2. Cover the tub with a blanket to prevent slackening of fermentation.
  3. Let it stand for three days, stirring occasionally.
  4. Strain the mixture into a cask.
  5. Fill the cask with some of the liquid kept back for the purpose until it ceases hissing.
  6. For every gallon of wine, add half a pint each of brandy and sherry.
  7. Bung the cask up as tightly as possible.
  8. Let it stand from three to six months.
  9. Bottle the wine.
Original Text
Gooseberry Wine (White).—To every quart of ripe white gooseberries take one and a half quarts of water and 12oz. of sugar, crushed and dissolved; stir this all together in the tub, cover it over with a blanket (unless you do this it slackens the fermentation), and let it all stand for three days, stirring it occasionally; then strain it off into a cask, filling this up with some of the liquid kept back for the purpose, till it ceases hissing; now for every gallon of wine add half a pint each of brandy and sherry, and bung it up as tightly as possible. Let it stand from three to six months, then bottle. This is a recipe of Meg Dod's, and produces a really excellent liquor. It also answers for various fruits, such as currants (white especially), &c.
Notes
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