Winemaking recipe: Gooseberry wine
Gooseberry's have a delicious fresh fruit flavour that many commercial white wines like to lay claim to. Great summer wine this.
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of wine being made.
Instructions
- Rinse the fruit then remove any greenery or decaying fruits.
- Add to a large pan or wine bin and mash gently with a spoon to break skins.
- Pour the water over the mashed pulp (use pulp straining bag if desired),
add all ingredients except the yeast and potassium sorbate. Stir thoroughly,
then cover and leave for 24 hours.
- Stir again and add yeast. Now leave for 5-6 days (or when S.G. drops to
circa 1.030).
- If not using a straining bag strain through a coarse sieve (press the pulp
through but leave the skins). Alternatively squeeze straining bags tightly
to extract as much pulp as possible.
- Then pour into a sterile demijohn and apply an airlock.
- Leave to ferment for 3-4 weeks depending on room temperature (or until
GP drops to 1.000).
- Rack/syphon the wine and throw away sediment.
- Leave for two months and re-syphon (repeat this step twice/ as required).
- Add the Potassium Sorbate to your wine and bottle.
- Leave for at least 6 months before drinking.
Winemaking equipment
See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).