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


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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