A Tiger Barn Cattery Wine Recipe

This was the New Year freezer clear out. Blackcurrants from my own bushes, haw berries from my own Hawthorn trees and the last of our neighbour's cherries .. along with the last Chosen Hill Farm Tayberries and Boysenberries … I was making a Blueberry Melomel at the same time so I reused the Blueberry skins, plenty of colour and flavour left in those even with squeezing the pulp!

1 Lb of Blackcurrants from Tiger Barn
1/2 Lb of Hawberries from Tiger Barn
1 Lb of frozen Tayberries from Chosen Hill Farm
1 Lb of frozen Boysenberries from Chosen Hill Farm
1 Lb of Red Cherries from Marsh Farm
2 1/2 Lbs of Blueberry Skins left over from Blueberry Melomel
1/2 litre of Vitafit Apple Juice
4 pints of boiling water
1.5 pints of Rio Doro Red grape juice from Aldi
1/2 litre Carton of Forest Fruits from Lidl
1 teaspoon of pectolase
1 Lb of sugar/Dextrose dissolved in 1 pint of water
1 tsp Citric Acid
1/4 tsp Tartaric Acid
1/2 teaspoon of yeast energizer
Added Ritchies Port Yeast
Crushed campden tablets

My rule is of thumb is as always, only add as much sugar as you need to reach an SG of say 1.080 - 1.085 and that will almost guarantee a dry ferment at 12%.

You need to be more flexible with the amount of sugar and water, just make sure you end up with a gallon of wine and a pint in the fridge to top up after racking. I started using Dextrose rather than sugar some time ago, but this was the first time I saw it written in my notes. It's a cleaner ferment than sugar, some brew shops call it brewers sugar and sell it at high prices. I use it mostly to make high % alcohol to make liqueurs - If you can buy 25kg of Dextrose from a brewer or ice-cream maker near you, it's a lot cheaper than the silly carriage prices I've seen online.


Tuesday 6th January 2014

Crushed all fruit with 3.5 litres (6 pints) of boiling water
1 crushed campden tablet

1 teaspoon of pectolase

Wednesday 7th January 2014

1.5 Lb of dextrose dissolved in 1 pint of water
1 tsp Citric Acid
1/4 tsp Tartaric Acid
1 teaspoon of yeast energizer
Added Ritchies Port Yeast

SG: 1.050

Monday 11th January 2014

Strained and squeezed pulp into demijohn

SG: 1.016 (Drop of 34)

Added 1Lb of Dextrose

SG: 1.030 (Increase of 20)

Frankly, there was too much pulp to get an accurate reading!


Friday 7th February 2014

1st Rack
SG: 1.000 (Drop of 30)
34 + 30 /7.4 = 8.65%

pinch of metabisulphate
Added 8 Oz Dextrose
Added 1/4 tsp TronOzymol
SG: 1.012 (Increase of 12)


Wednesday 14th May 2014

2nd Rack
SG: 0.996 (Drop of 16)
Added Campden tablet


Ageing in the Demijohns

Drinkable 2015