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Gooseberries Wine

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Ingredients
  Gooseberries 6 Pound (Hard)
  Water 1 Gallon
  Pectic enzyme 1 Teaspoon (As Desired)
Campden tablet
  Sugar 2 1⁄2 Pound
  Yeast 1⁄2 Cup (8 tbs), hock
  Yeast nutrient 1 Teaspoon (As Needed)
Directions

GETTING READY
1) Rinse the gooseberries in cold water.
2) Cut the top and tail of the gooseberries.

MAKING
3) In a large bowl, place the gooseberries and add the boiling water.
4) Allow to cool, using hands squeeze the gooseberries to pulp them.
5) Leave to cool completely, stir in the pectic enzyme and the Campden tablet.
6) Put the lid on and leave to soak for 2-3 days.
7) Pass through thick cheesecloth (or double muslin) and squeeze dry.
8) Mix in the sugar, then the yeast and nutrient.
9) Stream the gooseberries into fermentation jar and fit air-lock lid.
10) As the fermentation ceases, rack for the first time, then again 6 months later.

SERVING
11) Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Beverage
Method: 
Fermented
Interest: 
Holiday, Gourmet
Restriction: 
Vegetarian
Preparation Time: 
50 Minutes
Servings: 
6

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