Gooseberry Wine
Experience the tantalizing essence of gooseberries with this homemade wine recipe. Bursting with fresh, tart flavors, this 5-gallon batch yields a refreshing drink perfect for any occasion. Our Gooseberry Enchantment Wine is an impressive blend of simplicity and creativity, showcasing the vibrant fruit with a hint of sweetness and a smooth finish. Ideal for sharing or savoring on your own!
ingredients
- 13 lbs gooseberries
- 11 lbs granulated sugar
- ½ tsp pectic enzyme
- Water (enough to make 5 gallons)
- 1 packet of champagne yeast
- ½ tsp tannin
- 1 tbsp yeast energizer
steps
- 1.
Thoroughly wash the gooseberries and remove stems.
- 2.
In a large fermenter, crush the gooseberries to release their juice.
- 3.
Add the pectic enzyme to the crushed berries and let it sit for 24 hours.
- 4.
Dissolve the granulated sugar in about 2 quarts of warm water, creating a syrup.
- 5.
Pour the sugar syrup over the crushed gooseberries in the fermenter.
- 6.
Add enough water to bring the total volume to 5 gallons, stirring well.
- 7.
Measure and adjust acidity if necessary (optional).
- 8.
Add the tannin and yeast energizer, mixing thoroughly.
- 9.
Pitch the champagne yeast into the must (the mixture of crushed fruit and liquid).
- 10.
Seal the fermenter with an airlock and let it ferment in a dark, cool place for about 2-3 weeks, or until bubbling stops.
- 11.
After fermentation, siphon (rack) into clean, sanitized carboys, leaving sediment behind.
- 12.
Age the wine for a few months, racking every few weeks to clarify.
- 13.
Once clear, bottle and cork the wine.
- 14.
Allow the wine to age for at least 6 months before enjoying its full flavors.
