A Tiger Barn Cattery Wine Recipe

5 Lbs of Yellow Cherry Plums
7 Lbs of Honey
6 pints of boiling water
1/2 Can of Young's white Grape concentrate
1 tsp citric acid or juice of one Lemon
2 tsp pectic enzyme (pectolase)
2-3 tsp of TronOzymol
Lalvin K1-1116 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%.


Yellow Cherry Plums are native to Somerset. I know of several Red Cherry Plums, but only one yellow. I have a red one, now 4 years old started from a stone. Lucky for me I just wait for the wind to knock off all the yellow cherry plums and collect them every year from the side of the road. If you don't have access to any of these unusual plums, you could use any yellow coloured plum, opal or mirabelle for example.


Friday December 12th 2014 01:30 PM

5Lb's of windfall ripe yellow plum cherries in Lydford on Fosse
Sterilized the fruit exterior and removed the bruised & blemished fruit.
Poured 3.4 litres/6 pints of boiling water over the cherry plums and added a camped tablet.
Removed stones when cooled.

2 tsp Pectolase

Saturday December 13th 2014 9 AM

3.5 Lb of honey (3.5 jars)
2-3 tsp of TronOzymol
Half sachet of K1-1116

3-4 bottles of Young's Cabernet Sauvignon grape concentrate

Starting SG impossible to determine from liquid

Stir daily for 5 days

Thursday December 18th 2014 3 PM

SG: Still can't measure properly, but around 1.040

Strain into two Demijohns and top with 3.5 Lb of honey (3.5 jars) honey water

Friday December 19th 2014 9 AM

SG: 1.020


To be continued ...