A Tiger Barn Cattery Wine Recipe

4 Lbs of Damsons
300 grams of Young's Strawberry Juice (1/3rd of a Can)
(Or 1 1/2 Lbs of sliced fresh strawberries)
Cup of strong tea
1 gallon water
1 crushed campden tablet
1 tsp pectic enzyme
2-3 Lbs of sugar
1 tsp Citric Acid
2 tsp of yeast nutrients
Ritchies Port Yeast

This is a simple damson wine recipe. I recommend freezing and thawing the fruits, then pour your boiling water over them in your primary bucket. Removing the stones is mandatory and already takes a long time so having the flesh soft makes a difficult job easier and more tolerable.


Well, it's 2012 and about two weeks from this season's red currants and strawberries but Katriona's ordered me to empty the freezer of last year's fruit before I start any other projects!
I found 2 Lbs of Red Crab Apples, 1 1/2 Lbs of Yellow Crab Apples, 4 Lbs of Damsons, 5 Lbs of Sloes and a can of Young's Strawberry juice I bought from the home brew centre in Overt Locke, Somerton, Somerset in their sale last year.
All the damsons were picked last year near Evercreech, Somerset, and frozen. I reserved all the stones and I'll be walking down to the River Brue later to spread the stones along the bank so the next generation can enjoy some free food as well as the birds and bees!


Saturday 26th May 2012

4 Lbs of frozen Damsons (to be stoned)

Poured 6 pints (2 x 1.7 liters) of boiling water over the Sloes

Destoned the Damsons when the water cooled
Added crushed campden tablet

Sunday 27th May 2012

1 tsp pectic enzyme
1tsp citric acid

1/3 can of Youngs Strawberry juice
1 Lb of sugar dissolved in 3/4 pint of water
1 tsp of TronOzymol
Half a glass of activated Ritchies Port Yeast
SG: 1.052

Ferment for 7 days(ish)


2nd June 2012
Strained out the pulp into a Demijohn
SG: 0.998 (Drop of 54)
Added 1 Lb of sugar in 1 pint of water
SG: 1.030

... to be continued