Gooseberry wine complements the flavors of a variety of foods.
The gooseberry family consists of genera plants that come in many varieties. The type usually associated with making wine includes the Ribes genus. There are approximately 150 species, including currants which are considered to make very good wine. The recipe for making gooseberry wine is straightforward, and you can enjoy your wine within a year. Once you have made your wine, you can extend and fortify the flavor by combining it with a pint of white brandy per gallon. Add this to my Recipe Box.
Instructions
1. Remove the stems from the organic gooseberries while rinsing them with water. Use a vinegar solution or fruit and vegetable cleansing agent to thoroughly remove dirt and residue. Dispose of any unripe or damaged berries.
2. Boil the water and sugar until dissolved, stirring occasionally. Set the mixture aside. Place the gooseberries in the nylon bag. Tie the bag and place it into one of the containers. Press the berries to a pulp with a potato masher.
3. Pour the boiled sugar water over the gooseberries. Cover the container with a clean kitchen cloth and let the mixture cool to room temperature. Stir the yeast nutrient and crushed Campden tablet into the cooled gooseberry mixture. Place the cloth over the container again. Let the mixture sit for 12 hours.
4. Stir the pectic enzyme into the gooseberry mixture. Cover with the cloth and let stand for an additional 12 hours. Stir in the yeast ingredient. Let the mixture sit for seven days, stirring once each day. Allow the organic gooseberry juice to drain naturally into the container. Do not squeeze the bag. Discard any additional pulp and let the mixture sit overnight.
5. Pour the gooseberry juice into a clean, fresh container and secure the airlock lid on top of it. Repeat this step every 30 days until no new sediment forms in the juice for a 30-day period. Typically, it is necessary to perform this step at least three times.
6. Let the wine stabilize for 10 days and then pour it into the wine bottles. Age for six months to one year prior to consumption.
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