Ingredients
- one-half gallon of boiling water
- half pounds of sugar to each gallon of the liquor
- a pint of brandy to each gallon
Directions
Put ripe and well picked red gooseberries into a tub or pan, bruise the fruit well and leave it uncovered for twenty-four hours. Squeeze the juice from the pulp through a fine sieve or canvas bag. Put the resi-
' HOME-MADE WINE. 467
due of each squeezing into a vessel, pour upon it one-half gallon of boiling water for each gallon of fruit and stir well for a quarter of an hour. Let it stand for twelve hours ; squeeze the pulp through the bag and add the liquor to the juice of the fruit obtained. Add two and a half pounds of sugar to each gallon of the liquor and stir it well. Let it stand to ferment. When it has done fermenting, draw it off and add three-quarters of a pint of brandy to each gallon. Let it stand to settle for four or five weeks, then draw it off carefully into a cask that will just hold it; keep it in a cool cellar for twelve months or more, when it may be bottled. Choose a dry, clear, cold day for bottling. This ought to be a splendid wine in two years,