GOOSEBERRY WINE

3 lbs ripe gooseberries

1.2kg Brewing sugar

7 pts water

1 crushed Campden tablet

½ tsp pectic enzyme

1 tsp yeast nutrient

1 pkt Champagne wine yeast

Put sugar and water in pot and bring to beginning of a boil, stirring occasionally to dissolve sugar. Meanwhile, wash and de-stem gooseberries, culling out any that are unsound or not ripe. Put fruit in straining bag, tie opening closed securely, and mash in bottom of primary. Pour hot sugar-water over fruit, cover with clean cloth, and set aside to cool. When room temperature, add yeast nutrient and crushed Campden tablet, stirring well to dissolve. Recover primary and set aside for 12 hours. Add pectic enzyme, stir, recover primary, and set aside another 12 hours. Add activated yeast. Stir daily for 7 days. Drip drain nylon straining bag (do not squeeze) over primary, recover and allow to settle overnight. Rack liquid into secondary, top up if required and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilise, sweeten to taste if desired, wait 10 days, and rack into bottles. Allow to age 12 months before tasting.