Gooseberry Wine

Gooseberry wine, which many people prepare at home, resembles white wine from southern grape varieties in its bouquet. Despite the fact that it acquires full maturity only after a year or even a half, wine is very popular with winemakers. Moreover, the fermentation process occurs quickly enough, and you can not drink young gooseberry wine without waiting for it to acquire the noble shades characteristic of good grape wines.

Technology Features

Gooseberry wine can be prone to disease. If you violate the technology of its preparation, as a result, it may acquire the smell of rotten eggs. To drink such a drink is impossible, so that all the efforts of the winemaker will be wasted. To this did not happen, you need to know some details.

Gooseberries for wine can not be taken overripe. The fact is that this berry grows mold and deteriorates very quickly. Only ripe gooseberries are suitable for winemaking, and even that one needs to be carefully picked, so as not to leave a single tattered berry or sticky leaflets.
It is not recommended to wash the gooseberries: it makes an excellent wine without adding wine yeast, if wild yeast remains on the surface of the berries.
It is not necessary to postpone the start of cooking gooseberry wine until tomorrow, as it loses its aroma during storage, which is why the bouquet of future wine will suffer. Recycle berries need the same day when it was collected.
It is unacceptable to dilute gooseberry juice heavily with water, as this will greatly increase the risk of disease of the wort. The maximum allowable amount of water is twice the amount of pure juice obtained from the gooseberry. If you want to get more wine from a small amount of gooseberry it is better to dilute it with currant or apple juice.

Gooseberry produces any kind of wine, but dessert wines are most appreciated.

Gooseberry dessert wine: a classic recipe

Composition:

gooseberries - 1, 5 kg;
water - 1, 5 l;
sugar - 1 kg.

Method of preparation:

After going through the gooseberry, mash it with a wooden pestle.
Cook the syrup from the total amount of sugar and water indicated in the recipe.
When cooled to 30 degrees, pour the berry in syrup.
Cover with gauze and ferment to improve the separation of the juice. Every 8 hours the mass should be mixed well to avoid souring.
After 2 days, squeeze the pulp and pour the wort into a clean, dry bottle with a narrow neck. Install a water seal on it. In the absence of such, it is not forbidden to use a rubber glove with a punctured finger - the main thing is that the place of its junction with the neck of the bottle should be well smeared and should not let air through.
After the end of fermentation, do not rush to pour the wine into the bottle - it must also stand. When the sediment comes down, and the wine itself becomes transparent, then it's time to pour it into bottles.

Bottles of gooseberry wine should be stored in a horizontal position in a room where the temperature does not exceed 18 degrees.

Gooseberry Wine with Lemon

Composition:

gooseberry - 3 kg;
lemon - 2 pcs .;
water - 5 l;
sugar - 2, 5 kg.

Method of preparation:

Well-kneaded berries, add sugar in the amount of 0,75 kg. Let stand 30 minutes in the heat, cover with water.
Place this mass in a fermentation tank and hold it under the trap for 10 days.
Cut the lemons into slices, pour in the remaining sugar and let it brew for half an hour in a glass jar.
After 10 days, enter the lemons with sugar through the funnel into the bottle with the wort, return the water seal to the place.
After another 10 days, drain the wine through a tube into another bottle, trying to prevent the mash from entering the clean bottle. Close the trap and wait for the fermentation to end.
Drain the sediment, filter well, pour it into the bottle, seal it well and put it in a cool place for 2-3 weeks until full clarification.
Again, drain the sediment and strain, bottle it.

According to this recipe, you can get a dessert wine with a pronounced sweet-sour taste, very fragrant.

Honey Gooseberry Wine

Composition:

gooseberries - 5 kg;
bread - 0, 5 kg;
honey - 0.5 l.

Method of preparation:

Grab the gooseberries, pour the whole berries into the bottle.
Fill the berries with water, close the bottle with a water seal and place in the heat.
After 4 months, cut the bread into small pieces, spread on each of the honey. Dip the pieces into the bottle in the wort. Install the water lock in the same place. We leave to wander for another 4 months.
After the indicated time, the liquid is drained from the sediment and filtered several times, bottled.

The process of making wine according to this recipe cannot be called short, but the result is worth the wait.

Blend of gooseberry and red currant

Composition:

gooseberry - 3 kg;
red currant - 1 kg;
water - 3 l;
sugar - 2 kg.

Method of preparation:

Cook and cool the syrup.
Skip the gooseberries and currants through a meat grinder.
Pour syrup on berry puree, cover with a cloth and place in a heat for a week. Twice a day, stir so that the berry is not soured.
Pour into the bottle where the wort will ferment, set the water trap.
Fermentation will take 7-10 days. After it is finished, the wine must be drained from the sediment, filtered and poured into a clean bottle for settling. Wine must be settled for three months in a cool place in a well-closed container.
Pour into bottles by filtering.

This is one of the fastest home-cooked gooseberry wines.

Sparkling wine from their gooseberry

Composition:

gooseberry - 3 kg;
water - 5 l;
sugar - 2 kg.

Method of preparation:

Enumerated, but not washed berries, pour them into the bottle, cover them with sugar, cover them with water warmed to 35 degrees.
Close the bottle with a water seal and place in a warm place for 40 days.
Drain, strain, bottle.
Cork the bottles and place them in the fridge for a month.

The homemade wine made according to this recipe resembles champagne. It is not subject to long storage.

Gooseberry on brandy

Composition:

gooseberry - 4 kg;
sugar - 2 kg;
cognac - 0, 5 l;
water - 5 l.

Method of preparation:

Pick and wash the berries, crush them and put them in the cold.
After 4 days, squeeze the juice out of the pulp. To the pulp, add 1 liter of water, mix well and squeeze it again. The juices of the first and second spin combine.
Add sugar to the juice and stir. Sugar should be completely dissolved.
Cover the container with gauze and leave to ferment. Twice a day, stir the liquid, add 100 ml of water to it every other day.
After 2, 5-3 months, when intensive fermentation is over, pour out the wort from the sludge and pour it into the bottle with the water seal.
To cultivate and defend leave the wine for another 3-4 months, then filter, mix with brandy and leave for another month.

The drink for this recipe is unusual in taste and stronger than other gooseberry wines.

The range of wines that can be prepared from gooseberry at home is quite wide: from champagne to fortified. Especially popular dessert wine according to the classic recipe and blended wines.

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