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Green Gooseberry Wine ( dry)
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Ingredients |
Metric |
British |
USA |
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Ripe green gooseberries |
2.7 kg |
6lb |
5lb |
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Brewing Sugar |
1.25 kilo |
21/2 lb |
2lb |
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Water |
3-4 litres |
6-7 pints |
6-7 pints |
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Wine Yeast |
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Yeast nutrient |
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Pectic enzyme |
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- Top and tail the gooseberries, wash them, then place them in a large bucket and squeeze by hand until they are pulpy.
- Add the enzyme and water, and allow it to stand for three days, well covered, stirring occasionally.
- Strain through two thicknesses of muslin and add the sugar, stir until it has dissolved completely.
- Add appropriate yeast and yeast nutrient
- Put the mixture into a fermenting bottle and attach an airlock, then wait until the bubbling stops.
- Rack off and let it mature, siphoning off the leaves again after six months.
- Leave for a year before drinking.
- indistinguishable from a good hock
Green Gooseberry Wine Equipment & Ingredients
