Gooseberry or Currant Wine

Ingredients

• 18 lbs.
• 3 — 4 gallons of juice
• Water to fill the cask

Method

1. 1

   Clean and pick over the berries, wash them and press out the juice well.

2. 2

   The cask must be very clean and odorless.

3. 3

   Scald it several times and then dry it in the fresh air, put in the sugar and enough water to dissolve it while shaking the cask.

4. 4

   When the sugar is dissolved, add the strained juice.

5. 5

   Place the cask into a place like the garret where it is warm.

6. 6

   It will soon ferment, then remove the foam from the bunghole every morning, stir the wine with a clean wooden stick and fill in fresh water so the cask remains full.

7. 7

   After about 6 weeks the fermenting will cease, then close the bunghole with a cork, leave it in the cask another 3 to 4 months and then put the wine into bottles.

8. 8

   Cork and seal them well and set them upright in the cellar, where it is dark and cold.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 134. The excerpt below is the record exactly as published.

GOOSEBERRY OR CURRANT WINE. For a 6 gallon cask use 18 lbs. 3 — 4 gallons of juice of sugar Water to fill the cask

Cook this with the app: pantry check, scaling, and the assistant.