How To Make Gooseberry Wine
Crush the gooseberries with a potato masher or similar.
Boil 6 pints / 2.2 litres of water and dissolve in the sugar.
Pour the hot sugar liquor over the gooseberries and stir vigorously.
Top up must to 5 litres with boiled cooled water.
After 2 or 3 hours add the campden tablet (crushed) and stir.
Wait 12 hours then mix in the pectic enzyme.
Next day add the yeast. and add the yeast nutrient.
Ferment in loosely covered fermentation bin for around a week.
Strain off the gooseberry must into a clean demijohn.
Fit bung and airlock and leave in warm position to ferment for around 2 weeks.
Rack into a clean demijohn.
When the gooseberry wine to completely clear rack again.
When racking sweeten the wine to your ideal sweetness and make a note of the amount of sugar used for future reference.
Leave for a further 2 months before considering bottling on.
Sample after 6 months if you can wait that long.
Preparation time: 60 minutes
Initial fermentation time: 14 days
Time to be ready to drink: 4 months
Sweetness: Medium dry
Calories per bottle: 400 approx
Yield: 6 bottles
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