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Cobaltcolin
Joined: 05 Aug 2008
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gil
Downsizer Moderator
Joined: 08 Jun 2005
Posts: 18415
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gil
Downsizer Moderator
Joined: 08 Jun 2005
Posts: 18415
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 Posted: Tue Aug 05, 08 2:33 pm Post subject: |
 
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Gooseberry Champagne
3 lbs gooseberries
1.5lb sugar
1 litre white grape juice
juice of 1 lemon
1/2 mug black tea
yeast starter
sulphite (if using)
pectic enzyme
Champagne yeast
Champagne bottles, corks and muzzles
1. Put rinsed gooseberries in sterilised bucket. Cover with boiling water, mash and add suplhite if using. When cool,add pectic enzyme. Leave for 24 hrs
2. Add 1.5lbs sugar dissolved in 1pt water, which has been cooled, also grape juice, lemon juice, cold tea.
3. SG should be about 1075 (depends on ripeness of fruit)
4. Add yeast starter
5. Ferment on the fruit for 5-7 days
6. Strain into a DJ, top up to the shoulders with water, and airlock
7. Put in warm place to ferment out
8. Rack off sediment, top up to neck
9. Rack again 2 months later
10. Using a champagne yeast, make a new starter in a sterilised and well-rinsed wine bottle, stoppered with cotton wool.
11. Add to this small but increasing amounts of the (weak) wine, and feed with teaspoon tips of sugar to keep the ferment going, until you have a 75cl wine bottle full of fermenting stuff.
12. Add this to the racked wine in its DJ, and hope it keeps on fermenting (adding just enough sugar to keep the yeast alive). Wine should be cloudy again.
13. Bottle into champagne bottles, and add 1/2 a teaspoon of sugar to each bottle (and NO more).
14. Cork with plastic champagne corks and wire down securely.
15. Put in a warmish place to complete secondary fermentation (till clear again). Cross fingers bottles don't explode.
16 Then transfer to a cool place for storage. |
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