…is going to be leaving it in the bottle long enough to properly age. We bottled the gooseberry wine last night and, per tradition, left a little in the bottling bucket to sample. And sample we did. And, well, it is a sweet (in every sense of the word) dessert wine. The gooseberry comes through…

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…