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.