A Tiger Barn Cattery Wine Recipe

I was so lucky to find so many yellow cherry plums to make this yellow cherry plum wine recipe but as I had them, I just had to use them. I suspect that the abundance of cherry plums will spawn all sorts of blends and variations of yellow cherry plum wine in the coming years.

3.5 Lb’s of ripe yellow cherry plums
6 pints of water
1/2 litre White Aldi Rio D’Oro grape juice or 8 Oz Sultanas
1 tsp Pectolase
2.5 Lb Sugar
1/4 tsp Tartaric acid
1 tsp Citric Acid or 1 lemon’s juice
2 tsp of yeast nutrients
Young's White Bordeaux yeast

There’s nothing unusual about making this wine recipe, it’s completely straightforward. You can leave out the grape juice and the tartaric acid but make sure you put the sultanas in for tannin or a 2 bag cup of tea.

If you have access to any yellow cherry plums then this yellow cherry plum wine recipe will do you proud. Yellow cherry plum wine is a clean tasting light amber glow in a bottle.

A rule is of thumb is as always: 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 12%.


This was a wonderful surprise. I was driving Claire, the lady whom I received 6 Lbs of elderberries in 2010 from into Glastonbury. I think we were going to B & Q, but it could have just as easily been somewhere else, those were hectic weeks in the garden and cattery. We passed through Lydford on Fosse when a experienced a semicircular area spattered with yellowness passing beneath our tyres.
On the way back from who knows where, I investigated the patch further finding small yellow fruits in the kerb, road and grass. Several 'plops' made me look up and to the centre of the yellow fruit pattern to whit, I was hit by several more little fruits while gazing up at an enormously ripe yellow cherry plum tree. I ran back to the car told Claire I'd just be a few minutes and grabbed a few plastic bags and my silly grin and gathered bags of fruit while fresher ones just landed around me as the wind blew. To this day, I don't think I've ever collected a gallon of fruit wine so quickly ... and it was another perfect 10, no fermenting hiccoughs, no wildly inaccurate or improbable SG readings.

Wednesday 13th July 2011

Sterilized the exterior of 3 Lbs of Lydford on Fosse's best cherry plums and removed the bruised & blemished fruit.
Poured 3.5 litres of boiling water over the cherry plums and added a campden tablet.

Thursday 14th July 2011 8 AM

1 tsp Pectolase

Friday 15th July 2011 8 AM

2.5 Lb sugar
1/2 tsp Tartaric acid
1/2 tsp Citric Acid
1 tsp yeast nutrient

White Bordeaux (Youngs)

SG: 1.083

20th July 2011

Strain into Demijohn
SG: 1.020


Tuesday August 9th 2011

1st Rack
SG: 0.994


Monday 19th September 2011

SG: 0.996


Wednesday 19th October 2011

2nd Rack - Added crushed Campden tablet
SG: 0.994
(1083 - 996) = 94 / 7.4 = 12.7%


Now aging in the demijohn