The art of making wine
Posted in: A Man's gotta eat
Pressing the Gooseberries
We just spent the past two hours outside taking care of this years attempt of making gooseberry wine. We did give it a go last year, but didn’t have all the right stuff and failed miserably. I won’t cut in line and give away all our wine making secrets – the Mrs. has a post planned for her blog No Ordinary Homestead for later in the day.
What I would like to say is that it was a thouroughly enjoyable experience and I can’t wait to do more next year. For this year we have about 30 liters of apple wine fermenting at the moment and after pressing the gooseberrys we estimate that we have about 8 liters of Gooseberry wine.
Now it’s just a matter of waiting for the berries to stop fermenting. Our recipe book doesn’t give a timeline, so only the bubbeling from the air lock will tell. The recipe describes it as a desser wine, but right now it smells more like a dry Riesling than anything else.
We are planning on botteling it in 500ml desert wine bottles and already have a few ideas for a wine label design. Thanfully the Mrs. is incredibly talented when it comes to graphic design – so those should be quite something.
