Gooseberry
Wine
A
quarter of a pound of sugar, and four pound of gooseberries,
bruised as small as possible, must be allowed to each quart
of water.
When
they have stood twenty-four hours in the water, let them be
pressed, and the liquor poured into another vessel, when it
must stand four days to ferment with yeast.
When
the fermentation is over, let it be shut up close, and stand
in a cool place at least a month, then draw it into another
vessel, where it must stand six weeks longer.
And
then let it be bottled off, always taking care to put into each
of the bottles a little loaf sugar.
It
will be fit for use when it has been bottled three months.
from
The
Farmer's Wife
or, the Complete Country Housewife
London, c. 1780
