Gooseberry Wine
Experience the essence of nature with this refreshing Gooseberry Wine recipe. Bursting with vibrant flavor, this wine is not only easy to make but also boasts an impressive 10% ABV. Ideal for summer gatherings or cozy evenings, harness the power of gooseberries and transform them into a delightful brew that rivals even the finest wines.
ingredients
- 13 lbs gooseberries
- 11 lbs granulated sugar
- 2 tsp pectic enzyme
- Water (to reach 5 gallons)
- 1 packet champagne yeast
- ½ tsp tannin
- 1 tbsp yeast energizer
steps
- 1.
Begin by sanitizing all winemaking equipment thoroughly to prevent contamination.
- 2.
Rinse the gooseberries and remove any stems or leaves. Mash them gently to release their juices.
- 3.
In a large fermentation vessel, combine the mashed gooseberries with the granulated sugar.
- 4.
Dissolve the pectic enzyme in a small amount of water, then add to the mixture to aid in clarifying the wine.
- 5.
Fill the vessel with enough water to reach a total volume of 5 gallons, stirring well to ensure the sugar is fully dissolved.
- 6.
Add the tannin and yeast energizer, mixing thoroughly.
- 7.
Hydrate the champagne yeast according to the package instructions, then add it to the must (mixture of fruit, water, and sugar).
- 8.
Cover the fermentation vessel loosely with a cloth and let it sit at room temperature for about a week, stirring daily.
- 9.
After one week, strain the mixture through cheesecloth or a nylon bag, transferring the liquid to a clean carboy.
- 10.
Fit the carboy with an airlock and allow it to ferment for another 4-6 weeks until bubbling stops and the wine clears.
- 11.
Once fermentation is complete, siphon the wine into clean bottles, leaving sediment behind. Seal with corks and age for at least 3 months before consuming.
