GOOSEBERRY WINE RECIPE

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

Yeast

 

GOOSEBERRY WINE DEMIJOHN 4 DAYS
GOOSEBERRY WINE ENTERING SECONDARY FERMENTATION

METHOD

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

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