Gooseberry

Green gooseberries are generally in season in mid June and red gooseberries will be later in the year around late August. This tart berry will need added sugar to have a good alcohol content but despite that it is a great fruit to make into wine, naturally containing all the flavours required for a good wine. Red gooseberries are generally a bit stronger flavoured and will need less berries, but this depends on taste. Pectic enzyme is recommended to help the wine clear.

Recipe ingredients:

  • 1.5-2.5 kg gooseberries
  • 1 -2 kg sugar
  • 4 litres of water
  • pectic enzyme
  • yeast and nutrient

Method:

Mash the washed gooseberries in a large pan and add the water and pectic enzyme. Allow the mixture to rest for a few days before straining onto the sugar in another large bowl. When the sugar has dissolved add the yeast and nutrient. Keep covered for a bit less than a week before straining again into a demijohn and fitting the fermentation trap. After a few weeks the fermentation should have calmed down enough to begin racking.

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