I grew these Pixwell gooseberries at home and it took several years to collect enough for a 5 Gal. recipe. I cleaned, de-stemmed and froze the berries until I had enough. Some were green some were red and most were in between. They did add a light red color to the juice.
5 Gal. Goosebrry Wine - Vin de groseille à maquereau
18 lbs Gooseberries
12 lbs Sugar
1/4 + 1/8 tsp Potassium Metabisulfite (0.74 oz.)
3 tsp Pectic Enzyme
5 tsp Diammonium phosphate Yeast Nutrient
2 1/2 tsp Acid Blend
1 1/2 tsp grape tannin
Add Water to = 6 Gals with pulp
8/9/2019 Mixed 18 lbs of crushed Gooseberries + 12 lbs sugar. Added
K-meta and Pectic Enzyme with berries and sugar and rest 12 hrs to
extract juice. Added 3 Gal water = 6 Gal total with pulp + nutrient,
tannin, and acid blend.
8/10/2019 Starting S.G. 1.104 Dry pitched 2 pkgs. Lalvin 71B Wine Yeast. Stirred daily.
9/2/2019 S.G 1.070 Fermenting very slow? Room may be too cool at 65 F Added some more DAP
9/6/2019 S.G. 1.058 Only 50% after 4 weeks in primary? Pressed pulp and transferred to 7 Gal. Carboy. Added 2 tsp Yeast Energizer (vitamin B complex, DAP, Yeast Hulls and
Magnesium Sulphate) and added airlock. No off flavor or odor - still
seems good. Active fermentation observed after a few hours.
10/2/2019 S.G. 1.020 Racked to 5 Gal. Carboy. Still very sweet? No bad flavors. Lots of CO2.
Will rack again and top up when fermentation is finished.
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