A Tiger Barn Cattery Wine Recipe
This raspberry and red currant wine recipe is easy. It clears so fast, matures so quickly and shines so brightly it's worth making as much as you can. With the raisins and grape juice the wine will develop more depth to the body colour and stay unmistakably fruity.
1.5 Lbs of Raspberries
1.5 Lbs of Red Currants
1/2 Pound of Raisins
1/2 litre of Red Aldi Rio D'Oro grape juice
6 pints of water
1 campden tablet
1 tsp Pectolase
2-3 Lbs sugar
1 lemon or 1 tsp Citric Acid
1 tsp TronOzymol
Bordeaux Yeast or Harvest VR21 Yeast
You can see from the record below that without using a hydrometer I put too much sugar in. As a rule of thumb: 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%.
From my notes:
So, I have a demijohn half filled with stuck at 1.020 oversweetened raspberry wine so I need half a Gallon of something else to make it happen. I've come to think of the red currant as a great fruit for chomping, growing and making wine from. Nicest of all is that with several bushes of differing varieties one can extend the Red Currant season quite easily.
Sun 11th July 2010
Picked 2 Lb of red currants from the garden, hand squashed in a bowl, added 2 pints of boiling water and a crushed campden tablet.
6 PM Strained the red currants to sieve out the seeds and skins using my knuckles against the mesh.
Dissolved 1.75 Lbs of sugar in 1.5 pints of boiling water and pitched it over the juice.
9 PM When cooled add 1/2 teaspoon of TronOzymol & sprinkled Bordeaux Yeast and add to the 1.5 Gallon red currant fermentation bucket.
Friday 16th July 2010
Strained half a gallon into the half filled raspberry demijohn.
1 Gallon of Raspberry & Red Currant wine.
2nd August 2010
Topped up from Mixed fruit wine.
Wednesday 25th August 2010
Added a campden tablet and topped with water.
Clearing & Maturing: 1st Feb 2011
Bottled: 30th January 2011 - 6 x bottles
Drinkable: June 2011