Gooseberry Wine (3)

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  • 2 lbs wild sweet gooseberries
  • 1 lb green gooseberries
  • 1/2 lb chopped or minced golden raisins or sultanas
  • 1/2 lb ripe bananas
  • 2 lb fine granulated sugar
  • 7 pts water
  • 1 tsp citric acid
  • 1 crushed Campden tablet
  • 1 tsp pectic enzyme
  • 1-1/2 tsp yeast nutrient
  • 1 pkt Champagne wine yeast

Thinly slice bananas and put in pot with sugar and water. Put on heat and bring to a simmer, holding simmer for 20 minutes, stirring until sugar is completely dissolved. Strain off and discard bananas and return water to simmer. Chop or mince raisins (or sultanas) and add them to simmering water. Wash and destem gooseberries, cull out any that are unsound, and add to simmering water. Cover pot and simmer additional 20 minutes. Pour water, raisins (or sultanas) and gooseberries into primary. Stir in citric acid and yeast nutrient, cover primary and set aside until room temperature. Stir in crushed Campden, recover and set aside 12 hours. Stir in pectic enzyme, recover and set aside additional 12 hours. Add activated yeast. Stir daily for 3 days. Strain into secondary (discarding fruit), top up 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. Refrigerate for 3 days, stabilize, sweeten if desired, wait 10 days, and rack into bottles. Allow to age 12 months before tasting. [Recipe adapted from J.R. Mitchell’s Scientific Winemaking Made Easy ]