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!

2 Lbs of Loganberries
2.5 Lbs of Honey dissolved in 2.5 pints of water
1/4 litre of Youngs White grape juice (For body & tannin)
1 tsp pectic enzyme
1tsp citric acid
1 tsp of TronOzymol
Lalvin 71B-1122 Yeast
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 mead can be made using any of the main berries like raspberries or blackberries, but for a more unusual flavour/colour bayberries or boysenberries are superb. Loganberries take a couple of years, maybe three in the ageing process to become their best, but it's worth it, the alternatives mature much faster, in 12 months.


Wed 3rd October 2012

2 Lbs of Loganberries (Chew Magna)
1 crushed campden tablet
Add Honey Water (2.5 Lbs of Honey)
1/4 litre of Youngs White grape juice (For body & tannin)

9 PM
1 tsp pectic enzyme
1tsp citric acid
1 tsp of TronOzymol

Thursday 4th October 2012

SG: 1.070
Added honey water to reach SG: 1.085

Lalvin 71B-1122

SG: 1.085

Ferment for 5 days stirring daily (9th October)


Tuesday 9th October 2012

Strained into demijohn and put in the utility room.

SG: 1.000

Wednesday 10th October 2012

Strained out some of the lag through muslin bag
Topped up with Blueberry Melomel and Elderflower III
Added some honey to an SG of 1.004 (+4)


18th January 2013

1st Rack
Added Campden tablet
SG: 0.998 (Drop of 6)
85 + 6 / 7.4 = 12.3%


Saturday 31st August

2nd Rack
SG: 0.990 (Drop of 8)
85 + 6 + 8 / 7.4 = 13.4%


Saturday 28th September 2013

Back Sweetened to SG: 1.007 Medium Dry

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

Bottled: Wednesday May 14th 2014

5x for us, 1 for Chris the beekeeper