A Tiger Barn Cattery Wine Recipe

This Green Gage and Elderflower wine recipe is how I'd make it today, this was originally blended after the fact. Something always done in grape wine making to achieve the right flavours and bouquets, or to mask a bad year's crop with a good one.

12 Elderflower Heads
2-2.5 Lbs of Green Gages
Zest of 1 lemon (grated)
6 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 litre of White Aldi grape juice, white if you'd prefer to keep the colour of the fruit, red if you want a blusher wine, but you need it for tannin. 1 Lb of Sultanas is an alternative or 1 pint of strong tea.
1/2 tsp citric acid or half a lemon's juice
2-3 Lbs of sugar
2 tsp of yeast nutrients
Lalvin RC-212 yeast

After 4-5 days, I would recommend straining the must gently, don't squeeze the bag as plums tend to create a lot of sediment and this pulp will slip through easily if you squeeze.

Careful how much sugar you add. Use a hydrometer and stop when you get to between 1.080 and 1.085. This will be enough to give you a very respectable 12% dry white wine.


I love green gages, people love plums and buy common varieties like Victoria because they're easy to look after but very few look at damsons or green gages which are far more fun. I have a Merryweather Damson and a Denniston's Superb Gage as well as plums and part of the enjoyment is that Gages age quicker in the bottle than plums ... which is great if you start to crave a taste before the year or so is up :D

Thursday 25th August 2011

Our friend Rosemary brought round a large bag of Green Gages to the cattery when Muffet came to stay to be jammed or wined … I chose wine because I already had some Green Gage jam in the cupboard.

Stem & Stoned 4.5 Lb's of Green Gages - Nice variety as the stones came loose without any trouble.
Poured 5.5 pints of boiling water over the gages
Added 1.5 pints of Aldi White Grape Juice

Added a crushed Campden tablet before bed.

Sunday 28th August 2011

Add 1/2 tsp Pectic Enzyme

Monday 29th August 2011

Strained must
Added 1 Lb of sugar as this must be dry to blend with the sweet Elderflower.
1 tsp TronOzymol
Added yeast Lalvin RC-212
SG: 1.060


I must note here that the Elderflower wine was the first I made in 2011 and it was some time later that I bought a hydrometer and checked the SG and discovered it was mostly sugar still so I split the gallon into two, this Green Gage & Elderflower and the Elderflower and Apple Wine. :D


Sunday 4th September 2011

Blended 1/2 Gallon of Green Gage & Grape with 1/2 Gallon of Elderflower
SG: 1.004


Monday September 19th 2011

SG: SG: 1.002


Wednesday 19th October 2011

2nd Rack - Added crushed Campden tablet
SG: 0.992
Unknown starting SG, looks and smells wonderful :)


Now aging in the demijohn