Ingredients/Equipment

• 1 – 4 cup tupperware container with lid for yeast starter (larger is fine)
• 1 – packet of active dry yeast
• 1 cup of 100 – 105°F tap or spring water.
  The harder the water the better; do not use distilled water.
• ½ cup of non-citrus, pre-sweetened fruit juice.
  Concord or white grape are good depending on the wine you are making.
• 1 – 1 cup tupperware container with lid for juice (larger is fine)

Instructions

1. In the first container combine yeast and water. Stir gently, cover and let sit.
2. After 30 minutes check the yeast. If it appears to be active (not dead) cover and let sit.
3. While that sits set out a ¼ cup of fruit juice so that it will aclimate to the same temperature as the yeast starter.
4. After 3 hours add the ¼ cup of juice to the yeast starter, cover and let sit in a warm place. Set out another ¼ cup of juice.
5. After 4 hours check viability, add the second ¼ cup of juice to the yeast starter, cover and let sit in a warm place.
6. After another 4 hours the yeast starter is ready to add to the must.

INGREDIENTS

• 96 oz     Gooseberry fruit wine base product (1 can)
• 2.6 gal   Warm Water (3.5 cans)
• 7 lbs     White Table Sugar
• 1 tsp     Acid Blend
• 1 tsp     Yeast Nutrient
• 1 tsp     Pectic Enzyme
• 3         Campden Tablets (crushed) [Sodium Bisulfite]

• 1 pkg     Wine Yeast (Lalvin K1-V1116)

• 6 tsp     Bisulfite Solution
• 1.5 tsp   Potassium Sorbate
• 5 lbs     White Table Sugar
• 1.75L     Brandy 40% ABV/80 proof (e.g. Paul Masson V.S.O.P. Brandy)

NOTES:

BISULFITE SOLUTION: Dissolve 5 teaspoons of sodium bisulphite in 1 cup (8 ounces) of water to make bisulphite solution. For Campden Tablets see label for instructions.

BRANDY: Any kind of brandy can be used according to your preference. If you use a brandy of a different ABV than above the final percentage of alcohol will need to be recalculated.

INSTRUCTIONS

Preparation

1. Sanitize all equipment and utensils with bisulphite solution (rinse-less sanitizer/bisulfite solution).
2. Put straining bag in primary fermenter, add fruit and tie off bag.
3. Add first set of ingredients (those preceding Wine Yeast) into the primary fermenter. Stir solution well to make sure sugar is dissolved. Specific Gravity of this solution should be between 1.085 and 1.095 at 65 – 70°F, which will yield 12% alcohol.
4. Cover with a damp cloth or fine mesh fabric and let sit over night to allow Sodium Bisulfite (SO2) to be released.

Fermentation and Clearing

1. In the morning sprinkle yeast on top of must. Air temperature should be between 70-80°F. Cover with primary fermenter lid and airlock.
2. Next day, gently stir must. Repeat daily until specific gravity lowers to 1.040 (4 or 5 days).
3. When gravity reads 1.040, remove bag of fruit. Press and strain juice from pulp and discard pulp. Rack must into secondary vessel, top up with water to minimize air space. Attach airlock.
4. Rack wine again (3 to 4 weeks) when gravity reads 1.010 to 1.000. Add 1 tsp. bisulphite solution per gallon of must to preserve wine for extended storage.

Finish and Bottling

1. After wine is clear (1 to 3 months) rack wine back into sanitized primary fermenter.
2. Add Potassium Sorbate to stabilize (prevent renewed fermentation) and stir well.
3. Add Brandy and stir well.
4. Sweeten to taste with additional Sugar.
5. Bottle. Age at least 6 months to one year before drinking.

Actually Using This Recipe

1. Gooseberry Port 2010- –