A Tiger Barn Cattery Wine Recipe

This green gooseberry wine recipe is simple, but it went wrong for me as can be read below and in the other gooseberry wine recipe post.

2.5 Lbs of Green Gooseberries
1 Lb of other fruit or frozen berries
7 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 litre of White or Red Aldi grape juice depending on the colour you want to end up with.
1 tsp citric acid or 1 lemon's juice
2-3 Lbs of sugar
2 tsp of yeast nutrients
Gervin's varietal D wine yeast.

It's a different method from most wine recipes, in that once you've strained the juice, you're then warming the sugar in your gooseberry juice until it dissolves - Don't use too much sugar immediately, 2.5 Lbs is enough at this stage. When I put 2 Lbs of sugar in I ended up at 1.070 but my gooseberries were very ripe and sweet with natural sugars - You might not be so lucky. My rule is of thumb is as always, only add as much sugar as you need to reach an SG of say 1.080 - 1.085 and that will almost guarantee a dry ferment at 12%.

When the mix is in the demijohn, you can always top up with sugar syrup or even honey to get up to 1.085 if the SG is low.

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This was a good one ... Take 1 gallon of perfectly good Green Gooseberry Wine and blend it with the original Gooseberry Wine that was too sweet and call it Gooseberry II and then blend with some others because I didn't really want more than a gallon of wine this colour ... It's also completely out of season, which makes it fun - The joy of owning a freezer makes any improbable blend possible in the world of wine!

Thursday 16th September 2010

Took 4 Lbs of Gooseberries from the freezer.
Poured over 9 pints of boiling water.

When cooled, added a crushed campden tablet and crushed all the Gooseberries by hand, another cramp stormer of a job, but you get a 10 day rest with gooseberries and apples so it's ok :)

Friday 17th September 2010

Added 1 tsp Pectolase

Sunday 26th September 2010

Strained off liquid and brought it to the boil.

Poured the liquid over 2Lbs of sugar in the fermentation bucket
Allow it to cool
Take an SG reading and make up to 1.070 so I can mix it with Green Gooseberry from July to balance them both up to a dry off white wine.

Added 1 crushed campden tablet to give myself a few days to find a Demijohn, I seem to be running out of them, err have run out of them.

Tuesday 28th September 2010

1 teaspoon citric acid
2 teaspoon TronOzymol yeast nutrient
Added activated Gervin's varietal D wine yeast.

Ferment and stir for 7 days

2nd October 2010

Gooseberry II reached 1.020 in the bucket and frothing nicely.

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I will mix the two gooseberry wines together and continue their ferment.
3 pints of GI + 5 pints of GII

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1 Gallon of Green Gooseberry II wine.
SG: 1.020

Sunday 10th October 2010

1st Rack
SG: 0.990

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4 Pints of Green Gooseberry II mixed with 3 Pints of Plum Wine w Blackberry and 2 Pints of Blackberry and Plum Wine
SG: 0.994

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31st January 2011

This wine is still cloudy ... gonna have to use some Bentonite ... It cleared perfectly - Yippie!

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Clearing & Maturing: 1st Feb 2011

Bottled: 6th February 2011 - 6 x bottles

Drinkable: August 2011

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