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Things to buy, obtainable from your local homebrew shop for pretty cheap: Wine yeast Sanitizing agent (I use Potassium metabisulfites) A tube for siphoning About actually making the wine, the process is the following: Sanitize everything that touches the soon-to-be wine Wash the berries. If you want to be extra cautious, you can boil them in just ...


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I would: first freeze the gooseberries to break the cell walls. Then I would quickly boil them up with some sugar to steralise them. Then I would let it cool in a covered pan. once cool, place into demijon then add paectin and yeast to the mixture. Wait 2 weeks rack into a secondary wait one week and then bottle. I'd also get a copy of this book: ...


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It could be that some fermentation is still going on, and the sediment is yeast that, over time, has grown and multiplicated. If that's the case, you should open your bottles before they become timed bombs, which will explode in your cellar. Check if your wine is sparkling (even just a little bit), that gives an indication that fermentation is still occuring ...


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If you have smaller bottles you use as secondary fermenters, you can use those to free up your large fermenter. Either way, it doesn't matter as long as you have an airlock, which will prevent oxygen from seeping back into the fermenter.



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