This uncomplicated gooseberry wine recipe produces a light, medium dry wine with the sharpness of gooseberry. Try to use small, green gooseberries from early in the season. If you use later ones, then increase the sugar and turn into a sweeter wine.
Better known as a dessert fruit, gooseberries make a lovely wine nevertheless. They’re not particularly difficult to grow and gluts can be frozen by just bagging and freezing for a few months until you have time to process them.
You can find information on growing gooseberries on the Allotment Garden web site here: How to Grow Gooseberries
Gooseberry Wine Recipe
Ingredients for Gooseberry Wine Recipe:
- 3 to 4 lb green gooseberries
- Campden tablets
- 2½ to 3lb white granulated sugar
- 1 teaspoon Pectolase
- Wine yeast (Champagne types work well with this)
- Yeast Nutrient
Method for Gooseberry Wine Recipe:
- Top and tail the gooseberries and rinse well.
- Put into a fermenting bin and crush well by hand or using a potato masher.
- Pour on 4 pints of water. Add 1 Campden tablet, crushed and dissolved in a little warm water to kill off any wild yeasts.
- Boil all of the sugar in 3 pints of water for 2 or 3 minutes and, when cool, mix into the pulp.
- Add the Pectolase, yeast and yeast nutrient. Cover and allow to ferment for a week, stirring daily.
- Strain and press and return to a clean fermenting bin.
- Cover again and leave for 3 or 4 days.
- Pour carefully into a gallon jar, leaving as much deposit behind as possible.
- Fill up the jar with cooled, boiled water to where the neck begins.
- Fit a fermentation lock and leave until fermentation has finished.
- Rack, as necessary, adding a Campden tablet after the first racking to stop secondary fermentation.
- Syphon into bottles.
Makes 1 gallon of gooseberry wine. It is usually best drunk a year after being bottled but can take two years to fully develop.