A Tiger Barn Cattery Wine Recipe

The title's a little too long, but the flavour is exceptional ... so here is my port style damson sloe and elderberry wine recipe

You need 5 Lb's of mixed fruits (In this case it was Damson, Sloe and Elderberry)
7 pints of boiling water
1/2 litre of preservative free grape juice, 8 Oz of Raisins or 1/2 pint of strong tea
1 crushed campden tablet
1 tsp pectic enzyme
1 tsp citric acid or 1 lemon's juice
2.5-3 Lbs of sugar
2 tsp of yeast nutrients
Ritchies Port Wine yeast

My rule is of thumb with a port wine is make a lot of calculations so you actually know what the drop is on the hydrometer - If it's already fallen 90 pts during the first two sugar additions, then don't drop another Lb of sugar in or you'll have a sweet wine that will be stuck over SG: 1.000


Ahh, the last fruit of the year, a few bits and bobs in the freezer, but an end to the Autumn show ... I just realised, this is a Port style wine sneaking in at the end ... I suppose I was determined to get one to go to plan ... Almost :) 

Monday 25th October 2010

2 Lb's of Damsons (stoned and crushed)
1 Lb of Elderberries (destalked)
1.5 Lb of Sloes (with stones)
Poured 5 pints of boiling water and crushed the sloes.
Added crushed campden tablet
1 tsp pectic enzyme

Tuesday 26th October 2010

1 Lb of sugar dissolved in 1 pint of water
2 tsp of TronOzymol
Half a glass of activated Ritchies Port Yeast
SG: 1.060

1st November 2010

Strained out the pulp into a Demijohn
SG: 1.016 (Drop of 44)
Added 1 Lb of sugar in 1 pint of water and cooled
SG: 1.040

Tuesday 9th November 2010

Racked off
SG: 0.996 (Drop of 44)
Added 1/2 Lb of the sugar

Sunday 14th November 2010

No sign of fermentation, put 1/2 teaspoon of TronOzymol in and a small amount of Ritchies port yeast ... it restarted immediately.

20th November 2010

SG: 1.012

5th December 2010
Racked off topped up with sugar syrup for final ferment.

SG: 1.000 (Editorial: Only just made it in under the wire, I usually fix everything over 1.000 but with a drop of 100 pints on the Hydro, it's gonna be pokey enough)


Clearing & Maturing: 1st Feb 2011

Bottled: 20th February 2011 - 6 x bottles

Drinkable: December 2011 ... better in December 2012