StillSmart

If so, did you like it?

I have a glut of gooseberries and will ferment some of them.

Plus would you team goosegogs with anything else to help the flavours?

Thanks.

Not drinkable one; dare say it is possible tho'. (So astringent it burned all the way down).

Voddy wrote:If so, did you like it?

I have a glut of gooseberries and will ferment some of them.

Plus would you team goosegogs with anything else to help the flavours?

Thanks.

Firstly,you must be way South of my location,just bigger than match head sized ones showing here!
MANY years ago my da made gooseberry wine,with so much added sugar,that there was just a hint of gooseberry coming through over the Sauterne type sweetness,but a hit with an alcohol seeking adolescent.
These days I would be tempted to throw a little Ginger in,but then I admit to being Heathen.
Robert.

Thank you, both. I'll find something to mix it with....

From Bonnie Scotland, just about anywhere is far down south! ;-)

Gooseberry wine is very acidic but there are some very old references to gooseberry brandy.

I never did manage to find an actual recipe, but a white fruit brandy with some residual flavour seems to be OK. I honestly don't know what the original gooseberry brandy would taste like.

For all I know it could have been a freeze concentrated gooseberry wine, but I did get the impression it was a distilled product.

Thank you.

Well, I have the goosegogs, and I like experimenting so I'll read some more about taking the astringency down and give it a go!

At the very worst, I'll distill the wine.....so all is not lost

Thanks, all, again.