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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > gooseberry wine
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Old 01-06-2013, 10:40 PM   #1
jkrug
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Default gooseberry wine

I bought some gooseberry juice from LBH. There is a recipe on back of can. Has anyone used this Recipe before? Is it a good one? If not does anyone have a good 3 or 5 gallon recipe? I Love gooseberry pie so figured i would buy some juice and give the wine a shot. Thanks in advance for the help.

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Old 01-06-2013, 11:57 PM   #2
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Use the three gallon recipe and you will be fine.

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Old 01-08-2013, 02:31 AM   #3
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I screwed up and did not use a straining bag. Just poured the whole can directly in the primary. Thought the can consisted only juice not fruit. Did i completely screw up the wine? You learn by your mistakes. Any advise or help is appreciated.

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Old 01-08-2013, 02:48 AM   #4
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You will be just fine. Around Day 5-8, or the timeframe you recipe recommends, the fruit will start to take on a spent look. It may loose color, etc. I personally sanitize new cheap pantyhose and fit that over/in a strainer or funnel and when I transfer the liquid with the racki.g cane/tubing this will catch the majority of pulp.

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Old 01-10-2013, 01:50 AM   #5
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Pitched the yeast last night and expected to some activity in the bucket tonight but there is none. Should i add more energizer or yeast nutrient? Never done a wine from actual fruit before. Have only done from concentrate or kits. Any help is appreciated.

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Old 01-10-2013, 02:24 AM   #6
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Can take a good 48 hrs to see anything. Sometimes all you hear is a pop, sizzle on the surface, that is it. Just keep it close to 70, give it a stir am/pm. What yeast?

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Old 01-10-2013, 02:45 AM   #7
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I used red star monoratchet i believe. Stir twice a day? Instructions say once a day. Is it personal preference?

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Old 01-10-2013, 07:31 PM   #8
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I tend to stir twice a day for adding oxygen, any cap management, plus to check temp and inspect. But daily is fine.

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Old 01-10-2013, 11:20 PM   #9
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I hear people put a lid on & airlock it. Is that preference?

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Old 01-11-2013, 12:01 AM   #10
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Quote:
Originally Posted by jkrug
I hear people put a lid on & airlock it. Is that preference?
For primary fermentation, I leave the bucket lid loose to facilitate stirring. It generated enough CO2 to stay protected. If you wish to airlock it, you can, just be aware it might foam over or blow off the airlock.

When you transfer to your secondary, an airlock is a must.
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