Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth,
PL4 6PE - http://www.hopshopuk.com
Gooseberry & Apricot
Dry White Table Wine
680g tin of gooseberries in syrup
225g tinned or fresh apricots or 112g dried
450g bananas
245g white grape concentrate
3g citric acid
5g Yeast nutrient
Gervin No 5 yeast
5g pectic enzyme
1kg sugar
- Place the gooseberries and syrup in the fermenting bucket, macerating them
as you do so. Stone the apricots if fresh, and crush them, together with the
gooseberries. Peel the bananas, cut them into small pieces, and simmer with
1 litre of water in a saucepan for 20 minutes.
- Then tip the pan's contents into the bucket, and stir in the sugar until
dissolved.
- When cool, 20 - 21°C add the rest of the ingredients, 1.5 litres of cold
water and the yeast.
- Cover closely and leave in a warm spot, stirring daily.
- After 7 days, strain through a nylon sieve over a funnel into a demijohn,
topping up to the shoulder of the jar by 'rinsing' the pulp with lukewarm
water.
- Fit an airlock and leave it to ferment to completion in the normal way.
Rack from the lees when the fermentation has ended, add a crushed campden
tablet and leave the wine to clear, fining if necessary.
This recipe is supplied by a good friend, a lady who is both a superb winemaker
and a well respected National Wine Judge, Judith Irwin
Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, PL4 6PE -
http://www.hopshopuk.com