Aug 06 2009
“Sparkle” (Gooseberry Wine Recipe)
This “Sparkle” recipe is simply our gooseberry wine recipe with a few small method changes and Champagne yeast instead of Wine yeast. Gives it that little extra bit of something special to really make your mouth water…
Ingredients:
2 ½ lb Gooseberries
7 pts Water
1 ¾ lb Sugar
½ tsp Pectic Enzyme
1 tsp Nutrient
1 Campden, crush
1 pkg Champagne Yeast
Starting S.G. 1.080-85
FYI: All the above ingredients can be purchased in one convenient package at letsmakefoodandwine.com!
Method:
- Use firm ripe berries for the still wine and slightly greener berries for the “Sparkle” wine. Wash, sort out blemished or moldy berries, and drain water. The juice is hard to press. Using nylon straining bag mash and strain out juice into primary fermentor. Keeping all pulp in bag, tie top, and place in primary.
- Stir in all other ingredients except yeast. Cover primary.
- After 24 hrs., add yeast. Cover primary.
- Stir daily and check Specific Gravity. Press pulp lightly to add in extraction.
- When ferment reaches S.G. of 1.030 (about 5 days) strain juice from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
- When ferment is complete (S.G. has dropped to 1.000—about 3 weeks) syphon off sediment into clean secondary. Reattach lock. Syphon again in 2 months and again if necessary until clear before bottling.
For the Gooseberry “Sparkle”, when wine is clear and stable: A. Syphon wine into primary fermentor. B. Stir in 2 oz. dissolved sugar per gallon of wine and 1 package Champagne Yeast (for 1-5 gal.). C. As you syphon into Champagne or pop bottles keep stirring. D. Store upright at 65-70° for 2-3 months. E. Check by chilling bottle then opening.
Varieties:
Currants and Goosberries (Ribes L.) are closely related. Pixwell or Oregon Champion are good kinds to try. They do host pine blister rust, so consult nursery.
