GOOSEBERRY WINE – 4.5L
Suitable yeast – Vintners Harvest MA33
2kg Gooseberries (use pink as much as you can)
1kg-ish Sugar to 1.08SG
3.75 litres water
Half teaspoon pectolase
1 teaspoon yeast nutrient
1 Wash, top, bag then crush and freeze the gooseberries for a week
2 Cold soak for 3 days
3 Crush thoroughly in a muslin bag and add the rest of the water (boiled then cooled) sugar, pectolase and leave for 24 hours for it to work
4 Pitch yeast and yeast nutrient.
5 Strain into a demijohn and leave to ferment for 2 days. remove gooseberries and press then re-add the juice.
6. Ferment to SG 1.02 then into secondary, then usual rack at 1, 2 then 3 months