Gooseberry Wine

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Gather your Gooseberries in dry Weather, when they are half ripe, pick them, and bruise a Peck in a Tub, with a wooded Mallet; then take a Horse-hair Cloth, and press them as much as possible, without breaking the Seeds. When you have pressed out all the Juice, to every Gallon of Gooseberry, put there Pounds of fine dry Powder-sugar, stir it together till the Sugar is all dissolved, then put it in a Vessel or Cask, which must be quite full. If ten or twelve Gallons, let it stand a Fortnight; if a twenty Gallon Cask, let it stand five Weeks. Set it in a cool Place, then draw it off from the Lees, clear the Vessel of the Lees, and pour in the clear Liquor again. If it be a ten Gallon Cask, let it stand three Months; if a twenty Gallon, four or five Months, then bottle it off.