500g Slightly knackered gooseberries
15g Green tea, steeped for half an hour in 200g tepid water
75g Ginger/Turmeric root ‘bug’ (live starter)
A branch of Douglas Fir tree, dried
10g Powdered sugar
60g Organic cane sugar
1g Wine yeast SN19
10g Pine shoot infused honey
Cook the gooseberries, the powdered sugar, the pine shoot honey and the douglas fir in a vacuum sealed bag at 41°C (105.8°F) for four hours, squeezing the fruit inside the bag after two hours. Leave to infuse for twelve hours. Crush the fruit over a sieve and collect the gooey gooseberry concentrate. Simmer the skins, seeds, and fir needles in 250g water for half an hour. Cool and strain.
In a clean bowl, whisk together the gooseberry goo and stock, the cane sugar, the ginger and turmeric bug, the wine yeast and the cold-brewed tea. Add to a clean glass bottle. Add a cap of double layered cheesecloth held on with rubber bands.
Stick on a shelf, and wait for a while (time TBC)