I used to make gooseberry wine and g. champagne. Definitely my favourite fruit for home made wine. Once you have made 'ordinary' gooseberry wine, you simply add a little extra sugar and yeast to the wine and bottle it. I used to keep old sparkling wine bottles for that as they have the extra strength required and you need to add wire ties to stop the corks popping. The bottle are then stored cork-down during the secondary fermentation so that the sediment collects next to the cork and is blown out when you open it. I've been teetotal for many years now but it is tempting to make some of that again for special occasions!
Slightly off topic but preserving fruitJump to latest post
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