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Wednesday, 04 May 2011 10:00 |
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Take as many as you please of the best gooseberries, bruise them, and let them stand all night. The next morning press or squeeze them out and let the liquor stand to settle seven or eight hours; then pour off the clear from the settling, and measure it as you put it into your vessel, adding to every three pints of liquor one pound of double refined sugar. Break your sugar into fine lumps and put it in the vessel with a bit of isinglass, stop it up, and at three months’ end bottle it out, putting into every bottle a lump of double refined sugar. This is the fine gooseberry wine.
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Brewing & Recipes 
