Gooseberry Wine No 3
A pound of sugar to a pound of fruit: melt the sugar, and bruise the
gooseberries with an apple-beater, but do not beat them too small.
Strain them through a hair strainer, and put the juice into an earthen
pot; keep it covered four or five days till it is clear: then add half a
pint of the best brandy or more, according to the quantity of fruit, and
draw it out into another vessel, letting it run into a hair sieve. Stop
it close, and let it stand one fortnight longer; then draw it off into
quart bottles, and in a month it will be fit for drinking.