Gooseberry wine
Ingredients:
leaven of yeast of the Rhine type
900 g gooseberries
227 g Sultan
potassium metabisulphite
995 ml of apple juice (no preservatives)
114 g of clear honey
450 g of fine sugar
1 flat teaspoon of tartaric acid
3 mg vitamin B1
1 flat teaspoon of medium
1 flat teaspoon of pectolytic enzyme
1 a tablespoon of elderberry flowers
We wash the fruit thoroughly, grind in a small amount of water, pour into a bucket and add potassium metabisulphite. Add apple juice, 1/2 liter of water, cover and set aside. After 24 for hours dissolve honey in 1/2 liter of water, simmering. Honey and extra 1/2 pour a liter of hot water into a bucket. Add sugar, acid, vitamin B1 and mix thoroughly. Make up with cold water to the volume 4,5 Litre. When the temperature drops to 21°C, add medium, enzyme and yeast. Set aside for 2 days for fermentation; we mix daily. We pour into a second bucket and add the elderberry flowers. After more 2 days we pour wine into a gander, clog with a stopper with a fermentation tube and leave for further fermentation . When the specific gravity falls to 1006, drain the wine and add potassium metabisulphite. After 28 days again pour the liquor. The wine is ready after 3-4 Months.