A Tiger Barn Cattery Wine Recipe

This is a great recipe, with a nice warm colour, the most difficult part is finding the Medlars! I'm lucky, I planted my own 4 years ago and in the rectory in the village there's a very large one that I get to raid every November.

7 Lbs of Medlars, ripe & bletted
3.5 Lbs of Honey, possibly more.
1/2 Can of Young's white Grape concentrate
1 tsp citric acid or juice of one Lemon
2 tsp pectic enzyme (pectolase)
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%.


I think I should just write a few lines about Medlars. They are the original apple. All apples are descended from them. They grow on the tree, then when ripe, they drop to the ground, then they have to be bletted. Which basically means let them rot, (but in a nice way) - After a month in wooden baskets, they have softened and the inside has developed into a sweet brown caramelised mush - Then they are ready play their part in medlar products like medlar jelly and medlar wine.


Friday December 12th 2014 01:30 PM

7 Lbs of windfall medlars from the Rectory tree.
Add 5 litres/9 pints of boiling water and campden powder
Crushed all the fruit

Saturday December 13th 2014 9 AM

2 tsp Pectic Enzyme

Sunday December 14th 2014 9 AM

1 Lb of honey (1 jar)
2-3 tsp of TronOzymol
Half sachet of 71B-1122

Add 3-4 bottles worth of Young's Cabernet Sauvignon grape concentrate (half 900g can)

Starting SG impossible to determine from liquid

Stir daily for 1 week

Strain into two Demijohns and top with 2.5 Lb of honey (2.5 jars) honey water

SG: 1.020


To be continued ...