Olde Gutrot's Gloriously Golden Gooseberry Wine

Top and tail 2kg gooseberries and blitz them. Place in a fermenting bin.

Pour over 2 litres of water.

Dissolve 1.3kg sugar in 2 litres of boiling water. Pour into the fermenting bin.

When the liquid is at room temperature, stir in 1 teaspoon of yeast nutrient. Seal with the lid fitted with a sterilised airlock.

After 12 hours, stir in a packet of champagne yeast and a half teaspoon of pectolase. Store in a warm place for a week.

Siphon into a sterilised demijohn using a sterilised plastic tube. Cap with the lid fitted with a sterilised airlock.

Store the wine for at least 3 months or until clear.

Siphon into sterilised wine bottles. Avoid disturbing the sediment or transferring it into the bottles.