Gooseberry Wine

Ingredients

 * 3,8 liters of water
 * 1,4 kilo sugar or 1,36 kilo mild honey
 * 1,36 kilo gooseberries
 * 1 teaspoon yeast nutrient
 * 1 crushed Campden tablet
 * 0,5 teaspoon pectic enzyme
 * 1 sachet champagne yeast

Directions

 * 1) Boil the water with the sugar or honey and if necessary skim it.
 * 2) Take the stems of the berries (you can leave the tails though), put them in a straining bag and crush them with clean hands or a sterilized potato masher.
 * 3) Be careful to only pick berries that still look good, berries gone bad can make the taste of the wine go moldy.
 * 4) Pour the hot water over the crushed berries (leaving the berries in the bag).
 * 5) Add the yeast nutrient and wait for it to cool down to add the Campden tablet.
 * 6) Cover and fit with an airlock.
 * 7) Twelve hours after you added the Campden tablet, add the pectic enzyme.
 * 8) Cover and fit the airlock again.
 * 9) Wait another twelve hours and then add the yeast.
 * 10) Stir down daily.
 * 11) After one week, remove the bag (look out not to squeeze).
 * 12) After the sediment has settled down again, rack the wine into a demijohn.
 * 13) Bung and fit with an airlock.
 * 14) Rack the wine once or twice during this secondary fermentation.
 * 15) After about four to six months, taste the wine.
 * 16) If it's too dry for you add 57 to 170 gram of sugar boiled in water.
 * 17) The wine will be drinkable in about a year.