A Very Ancient Craft
5 Ib. green gooseberries, not quite ripe
2 3/4 Ib sugar
6 oz, sultanas
1 gallon water
Top, tail and wash the gooseberries, pour boiling water over them and when cool crush the berries with your hands without breaking the pips. Add the Campden tablet, one teaspoonful of pectozyme and the chopped sultanas. After twenty-four hours add an actively fermenting yeast and nutrient, and each day press down the cap of crushed gooseberries After four days strain and press dry, then continue fermentation. After maturation treat as recommended above. Any wine can be made to sparkle by this recommended method, but experiment has shown that apple, pear and gooseberry give the best results.