A Tiger Barn Cattery Wine Recipe

So to Autumn in the hedgerows and gardens of Dartmoor. The sun is still warmish when it isn't raining and the first apples, ripe or windfallen are being assembled for pipping, coring, peeling crushing or chopping .. It's the right time to write out a blackberry and apple wine recipe.

Because the methods of making blackberry and apple wine differ so much, they need to be made separately. Or at least the apple wine started a week prior to the blackberry wine so the apple flavour can be extracted before they are mixed for fermentation.

Half Gallon of Blackberry Wine
2 Lbs of Blackberries
Half gallon water
1 crushed campden tablet
1 tsp pectic enzyme
1 tsp citric acid
1.25 Lbs of sugar
1 tsp of yeast nutrients

Half Gallon of Apple Wine
4-5 Lbs of windfall Apples cored & chopped up
3 pints of boiling water
half litre of preservative free white grape juice
1 crushed campden tablet
1 Lbs of sugar
1 tsp Pectolase (pectic enzyme)
1 tsp citric acid
1 tsp Yeast Nutrient
Ritchies Sauternes wine yeast

From my notes: I took more circuitous route to arrive at my Blackberry and Apple Wine recipe, but it can be achieved more easily using the recipe above!

Friday August 27th 2010

Picked 2 Lb's of Blackberries from the fields and hedgerows.
Crushed them gently and poured 3 pints of boiling water over them and added a crushed Campden tablet.

Saturday August 28th 2010

Added 2 Lbs of sugar
1/2 tsp Pectolase


Saturday August 28th 2010

Punnets stacked in hand and a lovely morning walk around the field hedges brings me another 2 Lb's of ripe Blackberries.
Crushed them gently and poured 3 pints of boiling water over them and added a crushed Campden tablet.
Added 2 Lb's of sharp windfall apples from the garden trees
Added 6 Oz of Sultanas because I'd eaten the last of the Raisins.


Sunday August 29th 2010

Mixed the two half gallons together.
Added 2 pints of hot water.
3 tsp Pectolase (14 grams)
2 tsp citric acid
4 tsp TronOzymol Yeast Nutrient
Yeast Nutrient
Bordeaux Yeast


Tuesday August 31st 2010

This batch is bubbling and fizzling like a good 'un but I have a 1/2 gallon of high SG sweet Blackcurrant left over, so I've opted to strain off half a gallon of the Blackberry & Apple to mix with half a gallon of the Blackcurrant II
I'll then top this batch up with a half gallon of Blackberry I.

SG of Blackberry & Apple wine: 1.008
SG of Blackberry I: 0.998

Final Mix SG: 1.004

7th September 2010
1st Rack
SG: 0.998

2nd Rack 17th September
SG: 0.996
Topped up with 4 Oz of sugar syrup (editorial: Eek! I took one of those 'no idea why I'm doing it' kind of actions again!)
SG: 1.004

Sunday 26th September 2010
SG: 1.001


Saturday 9th October 2010

2nd Rack
Topped up with Scilly Blackberry and added a campden tablet.
SG: 0.995


Clearing & Maturing: 1st Feb 2011

Bottled: 1st February 2011 - 6 x bottles

Drinkable: June 2011