A Tiger Barn Cattery Wine Recipe

I was so lucky when I wrote this cherry plum wine recipe to have any cherry plums at all, but being as I had spent the afternoon collecting 5 Lbs in a couple of buckets, I just had to use them :)

3.5 Lb's of ripe red cherry plums
6 pints of water
1/2 litre Red Aldi Rio D'Oro grape juice or 8 Oz Raisins
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
Lalvin RC 212 yeast

There's nothing unusual about making this wine recipe, it's completely straightforward
This cherry plum wine recipe makes a great clean light red wine, like a red currant. Cherry plums ripen before other plums and wine making is such a great use of excess fruit if you know someone who has one.

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%.


Another marvelous journey to another wine, another perfect 10 after the previous Yellow Cherry Plum Wine.
We have a friend called Jackie, she always has Butch stay with us at our cattery. He's a darling kitty and always in a good mood. Jackie mentioned she had a Red Cherry Plum tree in her garden after I'd mentioned the luck of finding the Yellow Cherry Plum in Lydford. Jackie usually has her friend make jam for charity from the fruit but was happy for me to go down and shake her tree .. so I did, armed with a tarp and a long pole, which I needed as they were not as ready to fly loose in Butleigh as they were in Lydford so it took an hour to fill a few buckets for me and her jam friend.
Butch refused to be friendly in his territory and seriously failed to live up to his name by running away and an hour later I was back in the kitchen boiling water and crushing the fruit.
Butch passed away this year, but we still see Jackie, she gave me a jar of red cherry plum jam at Christmas and we gave her a portrait of Butch as a card :)

Thursday 14th July 2011 11 AM

I came back with 5Lb's of ripe red cherry plums from Butleigh
Sterilized the fruit exterior and removed the bruised & blemished fruit.
Poured 5 litres of boiling water over the cherry plums and added a campden tablet.

Friday 15th July 2011 8 AM

1 tsp Pectolase
8 Oz Raisins

Friday 15th July 2011 8 PM

2.5 Lb Sugar
1/2 tsp Tartaric acid
1/2 tsp Citric Acid
1 tsp yeast nutrient
Added Yeast - Lalvin RC 212

SG: 1.082

20th July 2011

Split into 2: 1 gallon of straight plum and added the rest to 1/2 gallon of mixed berries I just happened to have waiting.
Strained into Demijohns
SG: 1.020


Monday 1st August

1st Rack
SG: 0.994
Topped up with Red Grape Concentrate
SG: 1.000


Monday 22nd August 2011

SG: 0.994


Monday 19th September 2011

SG: 0.994


Wednesday 19th October 2011

2nd Rack
Added crushed Campden tablet
SG: 0.994
(1082 - 994 + 6) = 94 / 7.4 = 12.7%


Now aging in the demijohn