GOOSEBERRY CHAMPAGNE
6 lb / 2,750 grams unripe green gooseberries
3 lb / 1,500 grams sugar
8 pints / 1 gallon water
1/4 oz / 10 grams Champagne yeast
METHOD
After a 24-hour period, add the sugar and stir until it has completely dissolved. Add the remaining water (cold) and leave for a further day. Strain through muslin and return the mixture to the fermentation bucket, adding the Champagne yeast. After three days, siphon the gooseberry liqour into a demijohn and leave untouched for up to six months. Siphon into a clear jar and leave until the spring. Bottle into strong glass bottles, using wire ties to stop the corks exploding. If possible, leave for a minimum of three months, preferably longer, by which time it should be well and truly sparkling.