The fruit came from the garden in Highweek from 4 different gooseberry bushes picked in July 2002. The fruit was frozen overnight and added to a gallon of water, with bananas and sultanas (to enhance the wine).
3.5lbs of gooseberries + 2 bananas + 0.5lbs of sultanas were used to make 1 gallon of wine on 26th July 2002.
The wine was racked twice (after 4 weeks fermenting in the loft) and finished up with a hydrometer reading of 0.990 (after a further 7 months in the Dolley wine cellar). The wine did have to be cleared with the help of vegetarian finings.
The wine was decanted into 6 bottles on Saturday 8th March 2003.
All six bottles have been laid down in the Dolley wine cellar and should be left for at least six months.
The wine is very dry and has a very slight acidic taste but should mature into a very clear, crisp tasting wine.