Friday night we mixed up the second run of wine at Circle Bar Winery. Into the fermenter went:
- 96 ounces of gooseberries
- 4 gallons of water
- 12 pounds of cane sugar
- 1.5 teaspoons of acid blend
- 4 teaspoons of yeast nutrient
- 2 teaspoons of pectin enzyme
- 1/2 teaspoon of tanin
- 4 crushed Campden tablets
Initially we put in 10 pounds of sugar but the specific gravity was a paltry 1.060. We wanted something a little more wine-like so decided to add another pound. Then we did a silly thing and threw in the twelfth pound too. That might make a 15% ABV wine. Yikes!
The plan for now is to rack it at 1.060 and then let it get down to about 1.030 or so. If we hit that target we will rack it again and add the potassium sorbate to halt the alcohol production. Hopefully we’ll end up with a flavorful, slightly sweet dessert wine that does not overpower with a high ABV.
Getting back to what we did. The must sat overnight and got up to pitching temperature. Saturday morning we pitched one packet of Red Star Pasteur Red active wine yeast. By tonight we’ve got some pretty high velocity fermentation going. I popped the lid to stir (suggested by the recipe…something I’m not sure we should be doing) and take a specific gravity reading. We’re down to 1.100 already. Looking to rack it Thursday or Friday night at this rate.
Initial readings
- Mixed in fermenter: 16 December, 2011
- Yeast pitched: 17 December, 2011
- Must temperature: 72°F
- OG: 1.111
- Potential ABV: 15%
For completeness’ sake, here’s the full recipe:
96 ounce can of gooseberries
4 gallons water
12 lbs sugar
2 tsp Acid Blend
4 tsp Yeast Nutrient
2 tsp pectin enzyme
1/2 tsp tanin
4 crushed Campden tablets
1 packet wine yeast
2 1/2 tsp potasium sorbate
- Put gooseberries in muslin bag and tie off
- Add all ingredients except for the yeast and potassium sorbate to the fermenter and mix well
- Cover with damp cloth and let sit overnight (we’re just lidding the bucket with an airlock)
- The next day sprinkle yeast on top of the must and reseal bucket
- Check specific gravity of must daily and gently stir so as to not disturb lees
- When SG reaches 1.040 (we’re going to shoot for 1.060) strain fruit bag and rack to carboy
- Rack again when SG reaches 1.030 and add potasium sorbate and four crushed Campden tablets
- After wine clears (2 – 3 months) bottle. Wine is drinkable at this point but could do with another 6 months or so in cellar before drinking.