Here we go again

Did a bunch of racking and clearing/stabilising yesterday, and also tossed out the barleywine. It was super sad to toss the barleywine cuz it was awesome except for the very pronounced oxidation, and it was my first toss.

I'm making up for it by starting a gooseberry wine tonight (thawed 20lbs gooseberries, mashed with potato masher, adding 5.5kg sugar in boiling water with enough water to approximate six gallons, then adding 5tsp yeast nutrient and 5 campden tablets. Let sit 12 hours. Then I'm adding a yeast, likely lalvin k1-1116 but maybe lalvin 71b-1122 instead.

The straining part will be the interesting part.