Monday, September 18, 2006

Gooseberry Wine

Green Gooseberry Wine(one gallon)

  • 5 lb ripe green gooseberries
  • 2 lb sugar
  • 6-7 pints water
  • yeast nutrient
  • yeast
  • pectic enzyme

or a lighter version

  • 2 1/2 lb gooseberries
  • 2 lb sugar
  • 1 campden tablet
  • 1/2 tsp acid blend
  • 1/2 tsp yeast nutrient
  • 1/4 tsp grape tannin
  • 1/2 tsp pectic enzyme
  • 1 gallon water
  • wine yeast
starting specific gravity should be 1.080-1.085,acid .65%

top,tail and wash the berries,put into a large bucket and squeeze by hand until they are pulpy. add the enzyme and water.(for lighter version add campden tablet,let sit 12 hrs,then add the rest of the ingredients except the yeast) allow to stand for 3 days,well covered,stir occasionally. strain then add the sugar(in lighter version this is already done),stirring until it is dissolved. then add the yeast and yeast nutrient. put into fermenting bottle until fermentation has finished.rack then rack again in 6 months. age for 1 year.
This little tidbit was taken from a New York State 4H website that tells you what a goosebeery is.

What about it?
The gooseberry is a close relative of the currant, and its culture is very similar. There are white, green, yellow and red-fruited varieties; most are slightly smaller or about the same size as a table grape. Although gooseberries are not popular in this country, they have some very nice characteristics! In addition to being a tasty, easy-to-grow fruit, gooseberries can be an effective barrier plant (nobody would walk through those thorns!) and are one of the few fruits that tolerate shade. They grow to 3-5 feet and have small, attractive, palmate leaves.
If you want more info, check out their website.

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