Gooseberry Wine Recipe

drinks and beverages
author pic


 Updated 19/06/2017

 See comments

Make the most of your gooseberry crop with this wine recipe.


  • 5lb gooseberries (fully ripe)
  • 5 quarts water
  • 4lb/8 cups sugar
  • a wineglassful of gin
(see measure conversions for more information on quantites)


  1. Wash the fruit well, then top and tail them.
  2. Put them in a pan and break them up with a wooden spoon.
  3. Pour the water over the mashed pulp and leave for a week, covered.
  4. Strain through a coarse sieve.
  5. Press as much pulp as possible through - the main idea being merely to remove the skins.
  6. Return the fined-down pulp to the pan and add four pounds of sugar.
  7. Stir well until the sugar is dissolved.
  8. Add the gin.
  9. Leave for a few hours.
  10. Then pour into a demijohn, but do not apply a bung.
  11. Fermentation will now proceed for some little time.
  12. When it has ceased, strain the liquor.
  13. Pour into a clean demijohn and bung tightly.
  14. Leave for a least 6 months.
  15. Pour into bottles and keep for a further 6 months before drinking.

Prep Time: Over 6 months

Cook Time: NA

Yield: 1 demijohn


E-mail (Will not appear online)
Powered by Comment Script