Hello All. Not made any wine for 25 years and forgot a load. Ive just started making a gooseberry wine with 6.5kg of mixed green and red berries. 6 ltr bottled water, 2 Campden tablets in must with 10g of Pectolase. Left 24 hours. Strained pulp and put juice into fermetation tank. Added 4kg of sugar and 4ltr bottled water. Added yeast, 2 tsp tannin, 4 tsp citric acid and 4 tsp nutriant. Got 4.5 gallon total at o.g 1.105. Does my recipe sound about right? Is there anything else i should have done. Its a nice pale pink colour. I would have liked a deeper colour but half the berries were green. Thanks.