Gooseberry Wine

The green gooseberry makes a wonderfully crisp, dry white wine — often compared to a modest Sauvignon Blanc. One of the most food-friendly country wines.

Gooseberry Wine (4.5L / 1 Gallon)

Ingredients

• 1.3 kg green gooseberries (topped and tailed)
• 1.1 kg white sugar
• 1 tsp yeast nutrient
• 1 tsp pectolase
• 1 Campden tablet
• 1 sachet white wine yeast (e.g. Lalvin 71B or KV1116)
• Water to 4.5 litres

Instructions

Day 1: Top and tail the gooseberries. Place in a bucket and pour over 2 litres of boiling water. Mash thoroughly. Dissolve sugar in 1 litre of hot water and add. Top up. Add Campden tablet. Cover for 24 hours.

Day 2: Add pectolase and yeast nutrient. Check SG (aim 1.080–1.085). Add yeast.

Days 2–6: Stir daily.

Day 6: Strain and transfer to demijohn.

Maturation: Gooseberry wine clears well and is one of the faster country wines to mature. At 6 months it's excellent — crisp, dry, grapefruit notes. Serve chilled.

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