Top and tail and wash gooseberries. Pour boiling water over them and when cool, crush the berries with your hands without breaking pips. Add Campden tablet and Pektolase, cover and soak for 2 days. Strain and press, stir in sugar, fermenting yeast and nutrient. Left to mature for a year this wine closely resembles a Hock. To make a sparkling wine: Same ingredients and method as above except that you use 3 lb. sugar and a Champagne yeast. When the wine is clear bottle it in strong bottles, add a teaspoon of sugar to each and wire down the corks.