A Tiger Barn Cattery Wine Recipe

Here's a Cherry Wine Recipe that is flexible, you don't need a ton of cherries and it'll mature faster and taste as nice or nicer than many other single berry wines.

A lot of people don't make cherry wine because they are disappointed that the flavour changes during fermentation, they might have to wait 2 years before tasting and a lot of cherry trees have grown too high to pick. So I say, use less cherries or pick up frozen ones and add flavours that you already like to make up the bulk to 4.5 Lbs of fruit

2-3 Lbs of Cherries
1.5 - 2 Lbs of any mix of berries you like.
Half a pint of strong tea or a half Lb of Raisins or a litre of Aldi grape juice
1 gallon water (6 pints if using grape juice)
2.5 Lbs of sugar
1 teaspoon of pectolase
1 teaspoon citric acid or a lemon's juice
1 teaspoon of TronOzymol
1 crushed campden tablet
1 tsp of yeast nutrients
A Good Red Wine Yeast

This cherry wine recipe is more reliable if you only add as much sugar as you need to reach an SG of say 1.080 - 1.085 and that will almost guarantee a dry ferment at around 12%.

When Katriona is sick of all the wine bottles in the fridge she says so. When she does, I take all of the red wine from the fridge used for topping up after racking, combine in a demijohn, then fill up with a single fruit wine that will dominate the rest or at least enhance the experience of a full flavoured country wine.

This is a great wine, 100 flavours ... well, some ... mostly unidentifiable because although this wine was supposed to be a vintner's House Blend, it ended up being something else.

In all the cotton wool stuffed bottles I had in the fridge of primary ferment gorgeousness there were 4 pints of red love consisting of Raspberry, Blackcurrant, Red currant & Blueberry wines.
All I had to do now was decide on the majority partner.
I drove off down to Endsleigh Garden Centre where it was said to exist a frozen fruit section where I could shovel kilos into bags and make jam, wine or summer pies if I so wished.
I found the place, and read the contents of the cardboard boxes in the freezer cab .. there was nothing there I fancied, and the nice tasty seasonal fruit I was already picking live from the bush ... I didn't want to go down the tropical peach melba route so there was actually only one choice available: "Cherries & Berries". So I bought and left with a kilo.

So, for half a gallon of vintner's House Special:

Tuesday August 3rd 2010

Pour 3 pints of boiling water over 2 Lbs of frozen Cherries & Berries and crush a campden tablet for some extra protection against wayward yeast strains and maggoty bird droppings.

Added 1/2 teaspoon Pectolase 12 hours later before bed.

Wednesday August 4th 2010

Add 4 Oz Raisins as tannin
Boil 3/4 lb of sugar in 1 pint and pour over
When cool, add:
1/2 teaspoon Citric Acid
1/2 teaspoon of yeast nutrient
1/2 teaspoon of Bordeaux Yeast

Monnday August 9th 2010

Strain into Demijohn


1 Gallon of mixed fruit Cherries & Berries wine.
SG: 1.000

Friday 13th August 2010

SG: 0.996

Friday 25th August 2010

SG: 0.996

1st September 2010

1st Rack
Topped up with sweet Blackcurrant wine.
SG: 0.995

17th September 2010

No rack necessary
SG: 0.996
Topped up with 4 Oz of sugar syrup
SG: 1.000

23rd September 2010

SG: 1.000
Added a campden tablet


Clearing & Maturing: 1st Feb 2011

Bottled: 30th January 2011 - 6 x bottles

Drinkable: July 2011


Editorial: You may have noticed that this particular vintner's House Special didn't actually end up with a dominant flavour, it was all just berries, with some frozen cherries, but it's a fabulous wine, cheers!