Source: Tetiana, AdobeStock Almost every garden plot grows fragrant gooseberries. But did you know that it makes a very delicious wine? Try your hand at home winemaking! We're sharing 20 proven recipes that will come in handy!
1. Sweet Gooseberry Wine
Source: dzen.ruFermentation occurs due to wild yeasts.
You will need: 5 kg gooseberries, 5 kg sugar, 10 L water.
Preparation: Mash the gooseberries with your hands, mix with sugar, and pour into a fermentation vessel. Cover with cheesecloth and place in a warm spot for 3 days. Strain through a colander, add warm water, pour into glass carboys, and seal with airlocks. Let the wine ferment in a warm room for 20-25 days. Strain through cheesecloth, bottle into clean bottles, and store in a cool place for 3-4 months.
2. Gooseberry Wine with Wine Yeast
Source: alcofan.comWe recommend preparing this in ceramic, glass, stainless steel, or wooden containers.
You will need: 5 kg gooseberries, 3 kg sugar, 5 L water, 5 g wine yeast.
Preparation: Blend the gooseberries, mix with 1 kg sugar and 1 L warm water. Cover with a cloth napkin and place in a warm spot for 3 days. Strain, add yeast, another 1 kg sugar, and 1 L warm water. Pour into glass carboys, seal with airlocks, and leave in a warm place for 25 days. Strain the must through cheesecloth, add the remaining sugar and water, and let it ferment for another week. Strain, bottle into clean bottles, seal tightly, and transfer to a cool place for aging. The wine will be ready in 3-4 months.
3. Dark Wine from Red Gooseberries
Source: galery-m.ruThe berries should be fresh, no more than a day after harvesting.
You will need: 3 kg red gooseberries, 1.5 kg sugar, 1 L water.
Preparation: Boil water, add sugar, and simmer for 5 minutes. Turn off the heat, cool to room temperature, and add the mashed gooseberries. Pour the mixture into a fermentation vessel, cover with a napkin, and leave in a warm room for 3-4 days. Strain, pour into carboys, and leave in a warm place for another 30 days. Then, strain the wine again through a double layer of cheesecloth, bottle into prepared bottles, and store in a cellar for 5 months.
4. Gooseberry Wine with Vodka
Source: alcofan.comFor this recipe, it's best to use slightly underripe gooseberries.
You will need: 5 kg gooseberries, 3 kg sugar, 1 L vodka, 2 L warm water.
Preparation: Pass the gooseberries through a meat grinder, add half the sugar, and place in a warm spot for 3-4 days. Strain the must through a colander, mix with vodka, water, and the remaining sugar. Pour into glass carboys and install airlocks. Transfer the mixture to a warm place for 30 days. Strain through a double layer of cheesecloth, bottle into clean bottles, and store the wine in a cellar for 4 months.
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5. Gooseberry Wine with Dry Yeast
Source: artcafe-royal.ruYou can measure the required amount of yeast using kitchen scales.
You will need: 10 kg gooseberries, 5 kg sugar, 80 g dry yeast, 4 L water, a pinch of citric acid.
Preparation: Mash the gooseberries with your hands, mix with half the sugar, and pour into a fermentation vessel. Cover with cheesecloth and place in a warm spot for 3-4 days. Strain through a colander, add water, yeast, the remaining sugar, and leave in a warm place for another 25 days. Strain through cheesecloth, mix with citric acid, bottle into clean carboys, install airlocks, and transfer the wine to a cool place for 3 months.
6. Fortified Red Gooseberry Wine
Source: primedrink.ruBefore use, containers should be sterilized and thoroughly dried.
You will need: 6 kg red gooseberries, 4 kg sugar, 1 L brandy, 3 tbsp dry yeast, 2 L water.
Preparation: Mash the gooseberries with your hands, mix with yeast and half the sugar, and pour into a fermentation vessel. Cover with a cloth napkin and leave in a warm place for 4 days. Strain the must through a colander, add the remaining sugar and warm water, and bottle into carboys. Install airlocks and place in a warm spot for another 25 days. Strain through cheesecloth, mix with brandy, and bottle into clean bottles. Transfer the wine to a cool place for 4 months.
7. Gooseberry Wine with Raisin Starter
Source: artcafe-royal.ruHeavily soiled berries should be rinsed.
You will need:
For the wine: 6 kg gooseberries, 4 L water, 4 kg sugar, 2 g citric acid.
For the starter: 1 cup raisins, 350 ml warm water, 4 tbsp sugar.
Preparation: Mix raisins with sugar, pour water over them, and leave in a warm place for 3 days. Sort the gooseberries, pass them through a meat grinder, and mix with sugar. Pour into a fermentation vessel, cover with cheesecloth, and leave in a warm room for 3 days. Strain the must through a colander, add the starter, warm water, and pour into a large glass carboy. Install an airlock and leave in a warm place for another 25 days. Strain through cheesecloth, mix with citric acid, and bottle into clean bottles. Transfer the young wine to a cellar for 3-4 months.
8. Sugar-Free Gooseberry Wine
Source: povar.ruDuring the first fermentation, stir the must with your hands every 3-4 hours.
You will need: 10 kg gooseberries, 5 g wine yeast.
Preparation: Mash the gooseberries with your hands, mix with yeast, and pour into a fermentation vessel. Cover with a towel and transfer to a warm place for 3 days. Strain the must through a colander, pour into glass carboys, install airlocks, and place in a warm room for 25 days. Siphon the wine off the sediment, bottle, seal tightly, and transfer to a dark, cool place for 5 months.
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9. Gooseberry Wine with Cherry Juice
Source: kemclub.ruThe color of this wine will be darker and richer.
You will need: 3 kg gooseberries, 2 kg cherries, 2 kg granulated sugar, 1 L vodka.
Preparation: Pit the cherries, load them into a juicer, and extract the juice. Mash the gooseberries with your hands, mix with the cherry pomace and 1 kg granulated sugar. Cover with cheesecloth and place in a warm spot for 4 days. Strain, add cherry juice, vodka, 1 kg sugar, and leave under cheesecloth again for 20-25 days. Strain, bottle the wine into prepared containers, and transfer to a cellar for 3 months.
10. Dry Gooseberry Wine
Source: samogonman.comThis recipe is very popular among home winemaking enthusiasts.
You will need: 10 kg gooseberries, 2 cups sugar, 4 L water.
Preparation: Blend the gooseberries, mix with sugar, and pour into a fermentation vessel. Cover with a towel and place in a warm room for 3 days. Strain through a colander, add warm water, bottle into carboys, seal with airlocks, and leave in a warm place for another 20 days. Strain the wine through cheesecloth, bottle into clean bottles, and take to the cellar to age. This typically takes about 3-4 months.
11. Gooseberry Wine with Honey
Source: dzen.ruDuring the aging period, siphon the wine off the sediment every 2-3 weeks.
You will need: 4 kg gooseberries, 1/2 cup sugar, 150 ml honey.
Preparation: Mash the gooseberries with your hands, mix with sugar, and pour into a fermentation vessel. Cover with cheesecloth and place in a warm spot for 3 days. Strain the must through a colander, pour into glass carboys, install airlocks, and place in a warm spot for another 20 days. Strain through cheesecloth, mix with honey, and bottle into clean bottles. Transfer the young wine to a cellar for 3-4 months.
12. Gooseberry Wine by a Special Recipe
Source: vk.comDo not store homemade wine for more than 1 year.
You will need: 6 kg gooseberries, 3 kg sugar, 20 g basil, 4 star anise, 3 L water.
Preparation: Blend the gooseberries, mix with 2 kg sugar, cover with a towel, and place in a warm spot for 2-3 days. Strain the must through a colander, add basil, anise, and the remaining sugar. Bottle into carboys, install airlocks, and place in a warm spot for 25 days. Strain through cheesecloth, add water, and bottle into prepared bottles. Seal tightly with caps and transfer the wine to a cool, dark place for 4-5 months.
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13. Gooseberry Wine with Apple Juice
Source: telegra.phExtract juice from fresh apples or simply use ready-made juice.
You will need: 5 kg gooseberries, 2 L apple juice, 1 kg sugar, 5 L water, 10 g wine yeast.
Preparation: Blend the gooseberries, add sugar and warm water. Cover with a cloth napkin and place in a warm spot for 4 days. Strain, add yeast, apple juice, and bottle into carboys. Seal with airlocks and leave in a warm place for 20 days. Strain through cheesecloth, bottle the wine into prepared containers, and transfer to a dark, cool place for 4 months.
14. Gooseberry Wine with Lemons
Source: samogoniche.ruA delightful aroma with delicate citrus notes.
You will need: 4 kg gooseberries, 4 lemons, 3 kg sugar, 500 ml vodka.
Preparation: Blend the gooseberries. Blanch the lemons with boiling water, peel, and finely chop. Mix both preparations in a fermentation vessel, add 1 kg sugar, cover with a napkin, and leave in a warm place for 4 days. Strain, mix with vodka, the remaining sugar, and bottle into carboys. Install airlocks and leave to ferment for 25 days at a temperature of 18-25 degrees Celsius. Strain through cheesecloth, bottle, and take to the cellar for 3 months. Periodically siphon the wine off the sediment.
15. Wine from Frozen Gooseberries and Mint
Source: pro-dachnikov.comThaw the berries at room temperature and rinse with cold water.
You will need: 5 kg frozen gooseberries, 50 g mint, 3 kg sugar, 2 L water, 5 g wine yeast.
Preparation: Mix the prepared gooseberries with half the sugar and mash thoroughly with your hands. Cover with a towel and place in a warm spot for 3 days. Strain the must, add mint, yeast, warm water, and the remaining sugar. Pour into glass carboys, seal with airlocks, and place in a warm spot for another 20 days. Strain the wine through cheesecloth, bottle into clean bottles, and transfer to a dark, cool place for 4-5 months.
16. Wine from Green Gooseberries and Rhubarb
Source: tonnasamogona.ruSiphoning wine off the sediment is convenient with a flexible tube.
You will need: 5 kg green gooseberries, 1 kg rhubarb, 4 kg granulated sugar, 4 L water, 1 L vodka.
Preparation: Chop the rhubarb and mash the gooseberries with your hands. Mix everything, pour into a fermentation vessel, add granulated sugar, and cover with cheesecloth. Place the mixture in a warm spot for 4 days. Strain the must through a colander, pour in warm water, cover with cheesecloth, and leave in a warm spot for another 30 days. Add vodka, bottle into prepared bottles, and place in a dark, cool place for 3 months.
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17. Wine from Gooseberries, Apricots, and Currants
Source: fotokto.ruA superb bouquet of aromas!
You will need: 4 kg gooseberries, 500 g ripe apricots, 500 g currants, 3 kg sugar, 2 g citric acid, 3 L water.
Preparation: Halve the apricots, and mash the gooseberries and currants with your hands. Mix everything with sugar, pour in warm water, and transfer to a fermentation vessel. Cover with cheesecloth and place in a warm room for 4 days. Strain, add citric acid, and bottle into carboys. Seal with airlocks and leave in a warm place for 20 days. Strain the young wine once more, bottle into clean bottles, and store in a cellar for 4 months for aging.
18. Gooseberry Wine with Juice
Source: samogonman.comCover the wine with natural fabric napkins.
You will need: 10 kg gooseberries, 10 L water, 6 kg sugar, 10 g wine yeast.
Preparation: Divide 10 kg of gooseberries in half. Mix one half with half the sugar, mash with your hands, pour into a fermentation vessel, cover with a cloth napkin, and place in a warm room for 4 days. Extract juice from the remaining berries. Strain the must through a colander, add gooseberry juice, yeast, and 2 kg sugar. Cover with a napkin and place in a warm spot for another 30 days. Strain through cheesecloth, add water, the remaining sugar, bottle the wine into glass carboys, and take to a cool place for 4 months.
19. Gooseberry Wine with Anise
Source: es.wow-plants.comExcellent homemade wine that will adorn any table.
You will need: 5 kg gooseberries, 4 kg granulated sugar, 4 star anise, 500 ml vodka.
Preparation: Cover the gooseberries with sugar, cover, and place in a warm spot for 2-3 days. Mash the mixture with a potato masher, cover with cheesecloth, and return to a warm spot for 3 days. Strain the must through a colander, add vodka and anise. Pour into a large carboy, install an airlock, and leave in a warm room for 30 days. Siphon the wine off the sediment, remove the star anise, bottle, and take to the cellar for 4 months.
20. Aromatic Gooseberry Wine with Spices
Source: recepty-sala.ruThe absence of bubbles indicates the wine is ready.
You will need: 10 kg gooseberries, 7 kg sugar, 1 cinnamon stick, 4 star anise pods, 3 anise pods, 4 L water, 1 L vodka.
Preparation: Mash the gooseberries with your hands, mix with 3 kg sugar, and pour into a fermentation vessel. Cover with a napkin and place in a warm spot for 3 days. Strain the must through a colander, add spices, 2 kg sugar, and return to a warm spot for another 7-10 days. Carefully siphon the wine off the sediment, add vodka, water, the remaining sugar, and bottle into carboys. Seal with airlocks and leave in a warm spot for another 20 days. Strain everything through cheesecloth, bottle into clean bottles, and transfer to a cellar for 4 months.