Make Wine at Home: Gooseberry wine recipe
1.8 kg/4 lb gooseberries
250 g/8-3/4oz sultanas
1 teaspoon pectolytic enzyme
2 Campden tablets
850g/1 lb 14oz sugar
3.75 litres/6-½-pints hot water
Hock yeast and nutrient
1 Select sound green gooseberries. Top and tail them and wash thoroughly. Pour hot water over them and leave to cool.
2 Crush the now softened berries. Add the washed and chopped sultanas, the pectolytic enzyme and one crushed Campden tablet. Cover and leave for 24 hours.
3 Add an activated yeast with some nutrient and ferment on the pulp for five days keeping the fruit pressed down beneath the.surface of the water.
4 Strain out, press dry and discard the fruit. Stir in the sugar. Pour the must into a fermentation jar. Fit an airlock and ferment out.
5 Rack into a sterilized storage jar. Add one Campden tablet and lop up with cold boiled water.
Bung tight and store in a cool place until the wine is bright.
6 Rack again and sweeten slightly with saccharin.
Bottle and keep until the wine is nine months old.
Serve cold as a white table wine.
Note: Gooseberries also make into a superb sparkling wine. Use only 1-3 kg/3 lb to the gallon and ferment with a champagne yeast. Make as described above, but keep in bulk instead of bottling. Re-ferment after six months.