Gooseberry wine: 7 recipes at home
For wine, you should choose only fully ripe gooseberry fruits of yellow or red varieties.
It is also made from gooseberries: liqueurs, liqueurs, tinctures
Tips before you start
Plucked fruits should not be stored for more than a day, as they quickly lose their flavor and become unsuitable for winemaking.
Make sure that the raw materials do not contain rotten or moldy berries.
All containers and devices that will be involved in the preparation of wine should be sterilized with boiling water and then dried.
Homemade gooseberry wine
Ingredients
Gooseberry fruits - 1.5 kg
Water - 1.5 liters
Granulated sugar - 1 kg
Method of preparation
Mash the unwashed gooseberries with your hands and pour them into a container with a wide neck.
Cooking a classic sugar syrup and cool it to room temperature.
Mix the prepared syrup with berries, cover the neck with cheesecloth and leave the container for 3-4 days at a temperature of 16-26 degrees. Be sure to mix the mass daily with a wooden spatula.
After the first signs of fermentation appear (hissing, sour odor, abundant foam), pour the liquid into a clean fermentation container, and squeeze out the pulp with cheesecloth. A small sediment is allowed in the resulting wort.
Install the water seal. Please note that the fermentation tank should be filled no more than 2/3 of the volume.
Leave the wort for 20-45 days in a dark place at the temperature specified in paragraph 3.
As soon as fermentation is completely stopped, the young wine must be drained from the sediment with a tube into another container.
At this stage, take a sample and, if desired, you can additionally add sugar or add strength with vodka or diluted food alcohol up to 40%, in the amount of 2-15% of the total volume of wine.
If sugar was added at the previous stage, then the water seal should be reinstalled and the drink should be kept for 7-10 days. It is important that the containers are filled to the top with young wine.
Then leave the wine in a dark room at a temperature of 10-16 degrees for maturation, for 2-3 months. Every 15-20 days, drain the drink from the sediment and pour it into a clean container.
After aging, the finished wine is bottled and sent to the refrigerator or cellar for storage. In such conditions, it can be stored for no more than a year, after 12 months of storage, the taste and aroma begin to fade.
The strength of homemade gooseberry wine without the addition of strong alcohol is 10-12 degrees.
Gooseberry wine with citrus notes
Ingredients
Ripe gooseberries - 3 kg
Lemon - 2 pieces.
Water - 5 liters
Granulated sugar - 10 glasses
Method of preparation
Mix the pre-mashed gooseberries with three cups of granulated sugar and leave them warm for 30-40 minutes.
As soon as the juice is released, pour water into the berries and install a water seal. Transfer the container to a warm place for 10 days.
After 10 days, pour lemons over boiling water and cut into slices. Then mix it with 7 cups of granulated sugar.
Add the candied lemon to the wort, re-install the water seal and leave until the fermentation is complete.
The resulting young wine must be carefully drained from the sediment and filtered through cheesecloth. Then pour the drink into a clean container and leave it in the refrigerator for several days.
After two days, strain the wine again and bottle it.
Before tasting, it is recommended to age the wine for 1-2 months in a cool, dark place.
Gooseberry wine with currants
Ingredients
Gooseberries - 3 kg
Red currants - 1 kg
Granulated sugar - 4 kg
Water - 3 liters
The method of preparation
Cook classic syrup from 2 kg of sugar and water add sugar syrup.
While the syrup is cooling, grind all the berries with a meat grinder or blender.
Mix berry puree with cooled sugar syrup in a glass container of a suitable volume.
Cover the neck with gauze and leave for 6-7 days in a warm room. Stir the wort daily with a wooden spatula.
After active fermentation is complete, pour the liquid into a clean container and install a water seal.
After 7 days, the wine will lighten a little, it must be drained from the lees and bottled.
Young wine is ready, but to enhance its taste, leave the drink for 2-3 months in the cellar or refrigerator to stabilize the taste.
Rustic gooseberry wine recipe
Gooseberries give off little juice when pressed, so you can add water to the pulp and ferment with yeast for 2-3 days. Then press and get the juice of the first fraction. Add water (15%) to the pomace, leave for another day, separate the juice of the second fraction and mix it with the juice of the first fraction, and then add sugar.
To get a beautiful clarified wine
You can also use the method of deep fermentation of the pulp:
Add water (1.2 liters per 1 kg of sugar), 300 g of sugar per 1 kg to the crushed berry mass, add nitrogen fertilizer (0.3-0.4 per 1 kg) and yeast dilution (3%).
Close the vessel with the wort with a fermentation closure and put it in a warm place at room temperature.
After 12-15 days, the wort is filtered, placed in a clean vessel, sugar is added (130 g per 1 liter), and fermentation continues.
After fermentation, the wine is removed from the lees and placed in a cool place for clarification, then sugar is added to taste, aged for another 4-6 weeks, bottled and stored in a cellar or refrigerator.
Old world gooseberry wine
Pour the prepared gooseberries into a 10-liter bottle, leaving 15 cm of free space to the neck of the bottle.
Pour vodka over the gooseberries so that it covers the surface of the berries.
Allow to ripen for 4 months. Then cut 500 g of rye bread into pieces, and cover each piece with thick syrup or honey.
Dry the prepared bread on a sieve and put it in a bottle.
Let the contents ripen for another 4 months in a dark place, making sure that there is no rapid fermentation. After 4 months, bottle the contents and close them.
A classic recipe for gooseberry wine
Pour the ripe gooseberries into a suitable container and chop them thoroughly. Cover the resulting pulp with gauze and leave it alone for 3-4 days, so that as much juice as possible is released from it.
Put the pulp in a linen bag and squeeze out the juice. Pour water into the remaining pomace in a ratio of 1:10 to the original volume of gooseberries (for example, 1 liter of water per 10 liters of berries).
Grind the pomace as much as possible, rubbing it with clean hands, and then strain it again and squeeze it through a linen bag.
Thus, from 10 liters of gooseberries, you should get 9 liters of juice, which contains about 1 liter of water. To get 17 liters of juice from 10 liters of berries, you need to add another 7-8 liters of water.
After that, add 250 g of sugar or honey to each liter of diluted juice.
Pour the resulting wort into a barrel or bottle, put a water seal and leave it in a room with a temperature of 13-15 ° C until the end of fermentation.
Then remove the drink from the sediment, pour it into bottles, cork it, wait another month and you can taste it.
An alternative recipe for gooseberry wine
Mash ripe gooseberries and press or squeeze the juice out of them.
Pour the resulting juice into a bottle or barrel, dilute with the same amount of water and add sugar (250 g of sugar per 1 liter of juice).
Put the wort container into the fermentation vessel under a water seal.
After fermentation, filter and bottle the wine. This recipe makes a strong table wine. If you want to make liqueur wine, add 375 g of sugar to 1 liter of juice.
General recommendation for all recipes
When pressed, gooseberries give off little juice, so add water to the pulp and ferment with yeast for 2-3 days.
Then you need to press and get the juice of the first fraction.
Add water (15%) to the pomace, leave for another day, separate the juice of the second fraction and mix it with the juice of the first fraction. Prepare a sweet wort from the juice, adding sugar and mineral additives.
Determine the concentration of sugars and acidity of the wort, then add yeast and put it on fermentation.
To get a beautiful clarified wine, you can use the method of deep fermentation of the pulp.
To do this, add water (1.2 liters per 1 kg), sugar 300 g per 1 kg to the crushed berry mass, add nitrogenous nutrition (0.3-0.4 g per 1 kg) and yeast dilution (3%).
After that, close the vessel with the wort with a fermentation shutter and put it in a warm place at room temperature.
After 12-15 days, strain the wort, put it in a clean container, add sugar (130 g per 1 liter) and continue fermentation.
After fermentation, remove the wine from the lees and put it in a cool place to clarify.
Then add sugar to taste, leave for another 4-6 weeks, bottle and store in the usual way.
Update: 29.06.2018
Category: Wine and Vermouth