GOOSEBERRY WINEIngredients
2kg Gooseberries
1.3kg Sugar
4 litres water
Half teaspoon pectolase (ask at your homebrew shop)
1 teaspoon yeast nutrient
1 packet champagne yeast
Wash and top your gooseberries then freeze them overnight – this will help split them to release more flavour. Place into a fermenting bin and crush using a sterilized potato masher. Pour over half of the water and boil the rest with the sugar before pouring that over, too. Ensuring the temperature has cooled to room temperature add the yeast nutrient.
Set aside for 12 hours before adding yeast and pectolase. Leave in a warm place for a week. Strain into a demijohn and leave to ferment out – which in the summer months can be as quickly as one month and up to about three.
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