Here's a recipe I came across whilst sorting out some files on my PC - this one is dated 1998 !!
Not done this one since then - but you might be interested. These days I would probably reduce the sugar a bit, down to 750 or even 500g, to make it a bit "lighter". Perhaps a more specialist yeast might be considered.
Gooseberry Wine (from canned fruit)
Based on recipe published by C J J Berry in
"Winemaking with canned and dried fruits"
Ingredients (for 1 UK gallon):
600 g Gooseberries (canned)
1 kg Sugar
240 g White Grape Juice (concentrate)
1 tablespoon Depectiniser
½ teaspoon Yeast Nutrient
General Purpose Yeast
Method:
1. Mash fruit in polythene bucket/fermenter.
2. Dissolve the sugar in 2 litres of boiling water
and pour over pulp.
3. Let mixture cool down to tepid, add depectiniser,
stir and let stew in bucket for a day.
4. Pour into glass demijohn, add grape juice, nutrient
and yeast and enough water to below shoulder of demijohn
to allow room for head.
(this could be done in a plastic fermenter but demijohn
can be sealed easier)
5. After 5 days strain liquid into another demijohn and
ferment out as usual.
6. Rack, mature and bottle as required.
ANY COMMENTS, SUGGESTIONS, IMPROVEMENTS WELCOME!
Last updated: 27. August 98
Not done this one since then - but you might be interested. These days I would probably reduce the sugar a bit, down to 750 or even 500g, to make it a bit "lighter". Perhaps a more specialist yeast might be considered.
Gooseberry Wine (from canned fruit)
Based on recipe published by C J J Berry in
"Winemaking with canned and dried fruits"
Ingredients (for 1 UK gallon):
600 g Gooseberries (canned)
1 kg Sugar
240 g White Grape Juice (concentrate)
1 tablespoon Depectiniser
½ teaspoon Yeast Nutrient
General Purpose Yeast
Method:
1. Mash fruit in polythene bucket/fermenter.
2. Dissolve the sugar in 2 litres of boiling water
and pour over pulp.
3. Let mixture cool down to tepid, add depectiniser,
stir and let stew in bucket for a day.
4. Pour into glass demijohn, add grape juice, nutrient
and yeast and enough water to below shoulder of demijohn
to allow room for head.
(this could be done in a plastic fermenter but demijohn
can be sealed easier)
5. After 5 days strain liquid into another demijohn and
ferment out as usual.
6. Rack, mature and bottle as required.
ANY COMMENTS, SUGGESTIONS, IMPROVEMENTS WELCOME!
Last updated: 27. August 98
