A Tiger Barn Cattery Wine Recipe

This recipe is for two gallons. When the primary fermentation is complete I'll put the liquid into two demijohns, then when all the racking is complete, I'll age the wine with vanilla, almond extract or spices. If you want to make one gallon, use 4 Lbs of Honey and half a can of concentrated grape juice, less water and TronOzymol. You could also leave the spiced tea out or try another tea flavour.

3/4 litre of Youngs concentrated Red grape juice (Half 900g Can)
8 Lbs of Honey dissolved in 2.5 pints of boiling water
1tsp citric acid or Lemon & Lime juice
3 tsp of TronOzymol
Lalvin EC118
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.

Pyment is the name given to a wine fermented with grapes and honey drunk in Roman times. 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 and a Cyser is the name given to fermented apple juice with cherry flavours. 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 is a simple mead, the most basic ancient Roman drink there is - I was worried about leaving out the pectolase and there not being a degassing stage, but it worked out fine.


Monday 6th January 2014

8 Lbs of Honey simmered in 1.5 litres of water
1 745g Can of Young's Medium Red Grape Juice
1 cup of pukka tea Revitalise: Cinnamon, Cardomom & Ginger

Tuesday 7th January 2014
9 AM

Topped up with simmered water
3 tsp of TronOzymol
5g of Lalvin EC118 Yeast

SG: 1.075


Friday 7th February 2014

1st Rack
SG: 1.004

71 /7.4 = 9.6%


Wednesday 14th May 2014

2nd Rack

SG: 1.004

Split into 2 Gallons

Will flavor with:

vanilla extract
almond extract


Clearing & Maturing
14th May 2014