Gooseberry Wine

== Ingredients ==
* 3,8 liters of water
* 1,4 kilo sugar or 1,36 kilo mild honey
* 1,36 kilo gooseberries
* 1 teaspoon yeast nutrient
* 1 crushed Campden tablet
* 0,5 teaspoon pectic enzyme
* 1 sachet champagne yeast
== Directions ==
# Boil the water with the sugar or honey and if necessary skim it.
# Take the stems of the berries (you can leave the tails though), put them in a straining bag and crush them with clean hands or a sterilized potato masher.
# Be careful to only pick berries that still look good, berries gone bad can make the taste of the wine go moldy.
# Pour the hot water over the crushed berries (leaving the berries in the bag).
# Add the yeast nutrient and wait for it to cool down to add the Campden tablet.
# Cover and fit with an airlock.
# Twelve hours after you added the Campden tablet, add the pectic enzyme.
# Cover and fit the airlock again.
# Wait another twelve hours and then add the yeast.
# Stir down daily.
# After one week, remove the bag (look out not to squeeze).
# After the sediment has settled down again, rack the wine into a demijohn.
# Bung and fit with an airlock.
# Rack the wine once or twice during this secondary fermentation.
# After about four to six months, taste the wine.
# If it's too dry for you add 57 to 170 gram of sugar boiled in water.
# The wine will be drinkable in about a year.
Category:Berry Recipes
Category:Gooseberry Recipes
Category:Maldivian Beverages
Category:Wine yeast Recipes
Category:Honey Recipes