Eight days ago I opened my
first bottle of blackcurrant and red gooseberry wine. It was really rather lovely - full of sharp, fruity flavour that takes the best from each ingredient. Therefore, when presented with a heavy crop of blackcurrants this year, I decided to do it again.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6e3pI-g87itrOMRxQ4JpQ2OqfetZ8ajGM5ZFZo83lSsqnuWbvK7ijmFpt0-swzQjEksddm0F4Pa4IyBZ2iir31zxMrPcWD0q4eNis-ekMlcdzc2yZRA3IqG50jFIASCk6srTFaLhsbE/s320/Blackcurrants+&+Red+Gooseberries.jpg) |
Both Fruits Together |
Our blackcurrant bushes are prolific this summer. Even though we are towards the end of the season I still managed to get nearly two pounds of fruit off them today, 10th August, and there are several pounds in the freezer. Between us, Claire and I are planning another batch of wine, several jars of jam, blackcurrant gin, blackcurrant vodka, sorbet and still plenty left over for Christmas Tutti Fruti.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7dCCD83ev_7s7-5xM3D9Bm4xbEg9TI6N0tezj5F5PgM2njRdKffhrkHUn3DxZ2Hsmaa8SXi7p94nA67qd1SMRtDeedMMPQA2VOCtCphHL0wqmAcWTniuuHpqj9v-BVrR36vDLbIuMI4/s320/Red+Gooseberries.jpg) |
Red Gooseberries - always the bridesmaid and never the bride |
The red gooseberries are doing less well, and I blame the sawfly, which I ignored entirely this year. But there were still enough of them for my arms to get thoroughly scratched and to get the 8 oz needed for this recipe.
I started making the wine this evening whilst also cooking tonight's meal - lamb chops marinated in olive oil, garlic, salt, pepper, rosemary and oregano, griddled courgettes, cous-cous and french beans - so had to be careful not to mix the ingredients and processes. I weighed out 2
½ lbs blackcurrants (getting some from the freezer) and 8 oz red gooseberries. These were put in the bucket and I mashed them (after pouring over half a pint of boiling water) while heating 5
½ pints of water with 3 lbs sugar dissolved.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3TvHP5HSn_5sfMsUMNjC-VPLJtjNfMFuFKbWtKhImNuXrzpZv8AzyzzkYlVWVCS0x2_s7H4cguQ5Msxe6wamQ_zApBoVQ0vWHzGtGyn2zy7XtMmsAnw6ze08qj4dclEYFBJ45T5knrM/s320/Blackcurrant+&+Red+Gooseberry+in+bucket.jpg) |
The ingredients in the bucket before the yeast was added |
Once the water had reached boiling point I poured it over the mashed fruit and left it overnight before adding the yeast and a teaspoon each of nutrient and pectolase. I left it for a further four days - till Wednesday 14th August - before sieving out the fruit and putting the liquid into its demijohn. I did this part while listening to Tchaikovsky's Third Symphony on Radio 3. It is not a piece I know at all and, apart from the bombastic and tedious final movement, it is rather good.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiNTBPK8mGsNTuwVu2v_RHUA6jkBAlH1QabPHyAqiw91gkeXHZTds3EsXaXxuSLFXBQvsxKX_iS-yh45ukuMQbulAjEiVms4pMuxaMdQHgeT4JYitvzaqmRb9zHJ73kwRAJIq4A5EigE/s320/Blackcurrant+&+Red+Gooseberry+in+demijohn.jpg) |
The result so far |
If you want to see how this wine turned out, click
here
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