This batch made from a 96 oz. can of Vintner’s Harvest Gooseberry Fruit Wine Base ($47), wild apples (about the size of a clementine) and a Vintner’s Reserve: Sauvignon Blanc 6-gallon kit ($70). I am basically following the kit’s instructions aside from mixing the must with the gooseberries and apples in a nylon bag. And instead of adding the yeast to the must right away, I stirred in 6 crushed campden tablets and waited 12 hours.
| Status | Date | Specific Gravity | Fluid Temp. | Air Temp. |
|---|---|---|---|---|
| Primary Fermentation | 2012-07-23 AM | 1.094 | 75°F | 80°F |
| Secondary Fermentation | 2012-07-28 | 0.098 | 75°F | 80°F |
| Clearing | 2012 | °F | ||
| Second Clearing | 2012 | °F | ||
| Bottling | 2012 | °F |
Primary Fermentation
I’m using the Red Star Premier Cuvée yeast that came with the Sauv. Blanc kit. Primary Fermentation Mixed all ingredients according to recipe on Gooseberry can and let sit overnight. Added yeast the next morning.
Secondary Fermentation
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Clearing
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