My original fermentation schedule for this beer was for it to take 2 weeks in primary to reach around 1007 but as is normally the case things haven’t gone to plan. By Wednesday morning it was down to 1010 and pretty much stopped fermenting according to sachrometer readings taken 12 hours apart. Luckily I was prepared.
I have had a white wine stave chopped up and soaking in Sauvignon blanc for about a month & gooseberries ready in the freezer. Last night I smashed half the gooseberries with a rolling pin & puréed half to allow greater access to sugars, I put the gooseberries & wine stave + wine into the glass carboy & made a last minute decision to add a few handfuls of nelson sauvin.
My initial tasting of the young beer was very similar to a Chilean Sauvignon blanc wine so I hope the gooseberries, oak &…
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