Rose Style 1 – Rose Wine12/11/2022
Rose Style 3 – Rose Wine12/11/2022
Rose Style 2 – Medium-Dry Red Wine
NB: If you are new to winemaking, it is worth checking out our guide to success.
- 170ml Red Grape Concentrate
- 250g Gooseberries
- 100g Banana Flesh Ripe (Pulp)
- 680g Granulated Sugar
- 10g / 2 Teaspoons Tartaric Acid
- Sufficient Pectolytic Enzyme
- Gervin No. 9 Yeast
- Water to 4.5 Litres
- 100g Sugar For Sweetening
If fresh or frozen gooseberries are not available then use the contents of an 800g can of fruit, with incorporation of both the solids and the syrup. As the amount of solid fruit is pretty low, you can ferment the must in the demi-john leaving space in the jar for any initial frothing. After 3-4 days of fermentation, pour the fermenting must through a sieve to remove the solids ands return the liquid to the jar. Sweeten and stabilise the wine before bottling.