Gooseberry Wine. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
9.0 – 10.0 gallons
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
wine base
seasoning
Instructions (5)
  1. To three quarts of full grown gooseberries well crushed put one gallon of water well stirred together for a day or two.
  2. Then strain and squeeze the pulp, and put the liquor immediately into the barrel, with three pounds and a half of common loaf-sugar; stir it every day until the fermentation ceases.
  3. Reserve two or three gallons of the liquor to fill up the barrel, as it overflows through the fermentation.
  4. Put a bottle of brandy into the cask, to season it, before the wine; this quantity will be sufficient for nine or ten gallons.
  5. Be careful to let the fermentation cease, before you bung down the barrel.
Original Text
Gooseberry Wine. No. 2. To three quarts of full grown gooseberries well crushed put one gallon of water well stirred together for a day or two. Then strain and squeeze the pulp, and put the liquor immediately into the barrel, with three pounds and a half of common loaf-sugar; stir it every day until the fermentation ceases. Reserve two or three gallons of the liquor to fill up the barrel, as it overflows through the fermentation. Put a bottle of brandy into the cask, to season it, before the wine; this quantity will be sufficient for nine or ten gallons. Be careful to let the fermentation cease, before you bung down the barrel. The plain white gooseberries, taken when not too ripe, but rather the contrary, are the best for this purpose.
Notes
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