View Full Version : Gooseberry mead?

03-28-2004, 01:50 AM
Has anyone ever tried making gooseberry mead? Where do you get the gooseberry juice concentrate or the puree? What exact recipe and yeast did you use?

Gooseberry sounds exotic. I wonder how it tastes. :P

03-28-2004, 05:25 AM

No I haven't made a gooseberry mead, but I have heard (and know from taste) that they are VERY acidic :-X. My mum makes jam out of gooseberries (assuming Australian gooseberries are the same as you have).
Once you have a berry, squeezing the seeds onto the ground will propogate new bushes (like propogating cherry tomatoes).

Using the fruit itself rather than a syrup or concentrate:

I would use the gooseberry as an adjunct, like you add lemon juice to a mead (provide some acid and crisp flavour). The seeds would have to be filtered out.

I doubt it is a strong flavour, so I would also use light honey.
If it is too acidic, go for a sparkling white to balance things out (methode champanoise).

Another suggestion - you could also try a kiwi fruit / gooseberry blend (guessing - no experience here).


03-28-2004, 06:09 AM
I wouldn't mind goosing the recipe ;D But I've never heard of Gooseberry's. Must be something from a bit farther up north. Now that I think about it last year I had some type of winter fruit thats from the carribean in my yard but the bush died. Was very tasty too. I'll look around for those things and goose berries.

03-28-2004, 07:56 AM
My definition of a gooseberry can be seen in this picture
which grows on a little shrub that is <1m (3') high.

Looking under images in google shows many things as gooseberries, however.

03-28-2004, 04:48 PM
The one on the right looks like a star fruit, except more wings. The ones in my yard are bitter as hell so I'll be avoiding them. When I tried one it tasted like a dry lemon.

03-29-2004, 04:31 AM
If you are referring to the item on the right of the picture in the link I provided,

that is the "husk" or shell around the fruit. It is like thin paper, that you take off to reveal the yellow berry (very yellow but hopefully with no fruit maggots :o.

The aim is to get maximum ripeness without losing the fruit to birds or insects.

04-04-2004, 07:03 AM
If gooseberries are very acidic as JamesP writes, the acidity can be broken down by adding some calcium carbonate.

Does anyone know of sources for gooseberry juice concentrate? I had no luck doing a brief internet search. The home brew shop sells some puree for winemakers, but I don't know how good that would be.