Archive for Downsizer For an ethical approach to consumption
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Treacodactyl
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Gooseberry wineI've picked 3lb of gooseberries that I plan to make into wine as we already have plenty in the freezer for jam and puddings. My last batch was ok, I liked it but Bugs wasn't so keen, so I wonder what to do differently.
The recipe I have is 4lb of gooseberries, pour boiling water over and mash when cool, strain after two days and 3lb of sugar and yeast.
I think the gooseberries may have been too ripe last time so these ones are a little firmer and sharper. I also only plan to use 3lb and a litre of grape juice and cut the sugar down to 2.5lb.
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cab
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I make it every year; 3lb goosegogs, 2 1/2lb sugar (I used to use 3lb of sugar, I'm liking it drier and less strog), 1 teaspoon yeast nutrient, 1/2 teaspoon citric acid. Its best, in my opinion, made with really ripe berries, but you do need the acid. Use a champagne yeast, you want a clean taste and to get dry-ish. Ripe gooseberries give plenty of body, so I don't use grape juice.
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dpack
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dry ,crisp .
or as pudding wine with a port yeast and extra sugars
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