Allow three gallons of soft water (measured after it has boiled an hour) to six gallons of gooseberries, which must be full ripe. Top and tail the gooseberries; put them, a few at a time, into a wooden dish, and with a rolling-pin or beetle break and mash every one; transferring them, as they are done, into a large stone jar. Pour the boiling water upon the mashed gooseberries; cover the jar, and let them stand twelve hours. Then strain and measure the juice, and to each quart allow three-quarters of a pound of loaf-sugar; mix it with the liquid, and let it stand eight or nine hours to dissolve, stirring it several times.
Then pour it into a keg of proper size for containing it, and let it ferment at the bung-hole; filling it up as as it works out with some of the liquor reserved for that purpose. As soon as it ceases to hiss, stop it close with a cloth wrapped round the bung. A pint of white brandy for every gallon of the gooseberry wine may be added on bunging it up. At the end of four or five months it will probably be fine enough to bottle off. It is best to bottle it in cold frosty weather. You may refine it by allowing to every gallon of wine the whites of two eggs, beaten to a froth, with a very small tea-spoonful of salt. When the white of egg, etc. is a stiff froth, take out a quart of the wine, and mix them well together. Then pour it into the cask, and in a few days it will be fine and clear. You may begin to use it any time after it is bottled. Put two or three raisins in the bottom of each bottle. They will tend to keep the wine from any farther fermentation.
Fine gooseberry wine has frequently passed for champagne. Keep the bottles in saw-dust, lying on their sides.