Members Recipe 2010 National. Supplied by Andrew Bristow
This wine was 1st place in Dry Gooseberry class 2008
Ingredients
| 2lb | Gooseberries (fresh or frozen) |
| 4oz | Strawberries (fresh or frozen) |
| 2lt | White Grape Juice |
| 1lb 8oz | Granulated White Sugar |
| 8oz | Ripe bananas (no skins) |
| Yeast nutrient Gervin Yeast B Pectolytic enzyme Amylase starch enzyme Rohament ‘P’ enzyme (optional) |
Method
- Cover gooseberries and strawberries with 1 1/2 pints of boiling water
- When cool add campden tablet and Rohament P. Mash/crush fruit and leave for 24 hours
- Dissolve sugar in 1pt cool boiled water and add to demijohn
- Strain fruit into demijohn.
- Simmer sliced bananas in 1/2pt of water for 20mins then strain into demijohn
- Add white grape juice. When cool add pectolase amylase, nutrients and yeast,
- When initial fermentation has subsided and gravity drops to just above 1.000 rack to clean demijohn and top up with more grape juice.
- When fermentation completes add campden tablet and finings if required.