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 pasturising the honey in water rather than adding several pounds of sugar. This is an easy mead to make, all you need is fruit juice and honey … Commercial fruit juice is FULL of sugar and water, but there's enough pulp to actually work as a flavouring especially the higher end juices. Just steer clear of any juices with chemicals - Always read the labels for preservatives because they'll kill the yeast.

2.5 Lbs of Honey dissolved in 2.5 pints of water
1 Litre Peach Nectar Juice
1 tsp citric acid or juice of one Lemon
2 tsp pectic enzyme (pectolase)
Cup of strong tea, brewed until it's cold.
2 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 our local beekeeper who keeps his cats here donated 20 Lbs to the cause in exchange for a bottle from every batch. 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 Melomel is any Honey wine flavoured or coloured with fruit, for me it's the most common wine I make now. Hippocrass are vanilla & herb meads named after the father of medicine - Hypocrates. Pyment is the name given to a wine fermented with grapes and honey drunk in Roman times and a Cyser is the name given to fermented apple juice with cherries. 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.


Monday 14th October

1 litre Peach Nectar Juice, leave pulp in.
3 pints of boiling water
Added crushed Campden tablets

Tuesday 15th October

Add 2 tsp pectic enzyme
A cup of tea
Made up to 1 gallon with 2 1/2 pints of fermenting honey mead

Peach Nectar Melomel
SG: 1.060 (Drop of 30)

Thursday 18th October
SG: 1.020 (Drop of 30)

Friday 19th October
SG: 0.996 (Drop of 24)

30 + 30 + 24 / 7.4 = 12.2%

Strained through double muslin into demijohn
Topped up with 1/2 pint of honey water
and some Elderflower II from the fridge.
SG: 1.004 (+8 points)

Friday 25th October 2012

SG: 0.992 (Drop of 12)
84 + 8 + 12 /7.4 = 14%

Strained out Peach Pulp and added honey water.
SG: 1.004 (+12)


2013 01 18
1st Rack
Added Campden tablet
SG: 0.992 (Drop of 12)
30 + 30 + 24 + 12 + 12 /7.4 = 14.6%


Saturday 31st August
2nd Rack
SG: 1.000 (Rise of 8) <----- Exactly how?
30 + 30 + 24 + 12 + 12 /7.4 = 13.5%


Saturday 28th September 2013

Back Sweetened to SG: 1.006 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