Swim gala, plays can't wait for school to finish....
I have cjj berry first steps in winemaking book:
6lb (2.7kg) gooseberries ripe green
2.5lbs (1.25kg) sugar
6-7pints (3-4 litres) water
yeast & nutrient
Pectic enzyme
Top/tail wash gooseberries. Put in bucket squeeze by hand to pulp. Add enz & water & stand for 3 days well covered stir occ. Strain through 2 thickness muslin add sugar stir until dissolved, add yeast + nutrient. Put into demijohn fit airlock. When bubbles stop rack off. Rack off again 6 months. Leave a year before drinking.
Like a hock
I'm going to try this as well.