A Tiger Barn Cattery Wine Recipe

The reality is that honey isn't cheap, but if you can make a country wine then you can make a mead. You'll just be cooking the honey in water rather than adding pounds of sugar … and you save a lot of time picking fruit!

3/4 litre of Youngs concentrated White grape juice (Half 900g Can)
Honey Water (2.5 Lbs of Honey dissolved in 2.5 pints of boiling water)
1tsp citric acid or Lemon & Lime juice
2 tsp of TronOzymol
Lalvin K1-V1116
Crushed campden tablets

When all the ingredients are in only add as much honey water as you need to reach an SG of say 1.080 - 1.085 and that will almost guarantee a dry ferment at 12%.


Next year we'll be keeping our own bees, but for now I bought a few Lb's of honey from the local beekeeper. I've always loved meads and this was the right time to experiment … Little did I know then, but from now on it turned out that I'd just be concentrating on meads and port style wines.

A Pyment is the name given to a wine fermented with grapes and honey, just like a Cyser is the name given to cherry & apple mead. It's a similar naming convention to say an Acerglyn, which would use Maple syrup (Acer is a Maple tree) instead of honey and say a Metheglyn which would be fermented with Honey and spices.

This was an easy mead, nothing clever, it's just the standard Roman drink - I was worried about leaving out the pectolase and there not being a degassing stage, but it worked out fine.


Wed 3rd October 2012

3/4 litre of Youngs White grape juice (Half 900g Can)
Honey Water (2.5 Lbs of Honey)

1 tsp citric acid
2 tsp of TronOzymol

Thursday 4th October 2012

SG: 1.084
Add honey water to reach SG: 1.100
Lalvin K1-V1116

SG: 1.100

Ferment for 5 days stirring daily (9th October)


Tuesday 9th October 2012

Strained into demijohn and put in the utility room.

SG: 1.015 (Drop of 85)


18th January 2013

1st Rack
Added Campden tablet
SG: 1.000 (Drop of 15)
85 + 15 / 7.4 = 13.5%


Saturday 31st August

2nd Rack
SG: 0.992 (Drop of 8)
85 + 15 + 8 / 7.4 = 14.6%


Saturday 28th September 2013

Back Sweetened to SG: 1.012 Medium Sweet

Dry: 0.990 – 1.006
Medium: 1.006 – 1.012
Sweet: 1.012 – 1.020
Dessert: 1.020+

Bottled: Wednesday May 14th 2014
One for Chris Wright


Bottled: Wednesday May 14th 2014
5x for us, 1 for Chris the beekeeper