- 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
- Boil the water with the sugar or honey and if necessary skim it.
- 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.
- Be careful to only pick berries that still look good, berries gone bad can make the taste of the wine go moldy.
- Pour the hot water over the crushed berries (leaving the berries in the bag).
- Add the yeast nutrient and wait for it to cool down to add the Campden tablet.
- Cover and fit with an airlock.
- Twelve hours after you added the Campden tablet, add the pectic enzyme.
- Cover and fit the airlock again.
- Wait another twelve hours and then add the yeast.
- Stir down daily.
- After one week, remove the bag (look out not to squeeze).
- After the sediment has settled down again, rack the wine into a demijohn.
- Bung and fit with an airlock.
- Rack the wine once or twice during this secondary fermentation.
- After about four to six months, taste the wine.
- If it's too dry for you add 57 to 170 gram of sugar boiled in water.
- The wine will be drinkable in about a year.
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