A Tiger Barn Cattery Wine Recipe

Another house special wine recipe. You could recreate it making half gallon of plum and a half gallon of blackberry and elderberry and blend them together after the fact like I had to, but you could in fact recreate this as is, if you save some plums until September in the freezer.

This particular plum wine recipe with blackberry & elderberry would look like this:

2 Lb's of late ripe Plums
1.5 Lb of Blackberries
8 Oz of Elderberries
1 tsp Pectolase
6 pints of water
1/2 litre Red Aldi Rio D'Oro grape juice
2.5 Lb Sugar
1 tsp Citric Acid or 1 lemon's juice
1 tsp of yeast nutrients
Bordeaux yeast

A rule 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%.

From my notes:

So, I'm back to the plums. They've been waiting patiently in plastic bags, maturing and juicing for a while ... The 10 Lb's of plums from the garden where my chiropractor used to live seem to pop up in several concoctions during 2010 due to sensitive yeast, an inaccurate hydrometer or the slapdash attempts I made to add more sugar than required.

 

Monday 9th August 2010

5 Lbs of ripe, stoned, chopped plums with any maggots/dirt/bruises removed ... The obligatory yellow hands.
Poured over 8 pints of boiling water and mixed pulp.
Added 1 Lb Raisins
Added 1 crushed campden tablet

Before bed, added 1 tsp Pectolase

14th August 2010

Strained onto 2 Lbs of sugar and mix until dissolved.
Add
1 tsp citric acid
1 tsp Yeast Nutrient
Burgundy Yeast

Monday 16th August 2010

SG: 1.010
Strain into Demijohn

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25th August 2010

1st Rack
Topped up with Plum II Reserve.
SG: 0.996

17th September 2010

2nd Rack
SG: 0.998
Added 8 Oz of sugar syrup because alcohol % is unknown SG: 1.006

23rd September 2010

No sign of fermentation.
I'm going to have to split this into a newly named wine: A "Plumberry" and a Plum, Blackberry & Elderberry to get a dry ferment.

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Editorial: Here I am making a half gallon of Blackberry & Elderberry Wine to make up for the fact that I unexpectedly and inexpertly added 8 Oz of sugar syrup just as the Plum wine was finishing!

Friday 17th September 2010

Picked 1.5 Lb's of Blackberries from the local field hedges & 8 Oz's of Elderberries from the neighbour's overhanging tree.
Crushed them gently and poured 4 pints of boiling water over them and added a crushed Campden tablet.

Before Bed, 1 tsp Pectolase

Saturday 18th September 2010

1 tsp citric acid
Add Bordeaux Yeast and TronOzymol yeast nutrient
Add 1 Lb 8 Oz's of sugar to SG 1.086

Thursday 23rd September 2010

SG: 0.996
Alcohol calculation
(1086 - 996) / 7.4 = 12.2%

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From the almost 2 gallons I now had, I split them into 2 separate gallons:

1 Gallon of Plum Wine (Another vintner's House Special coming up)

1 Gallon of Plum II, Blackberry & Elderberry is:
4 pints of Plum II wine plus
4 pints of Blackberry & Elderberry
SG: 1.006

Saturday 9th October 2010

SG: 0.996

Friday 15th October 2010

1st Rack
Added a campden tablet
Topped up with Taff's Victoria Plum reserve
SG: 0.996

23rd October 2010

SG: 0.995

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Clearing & Maturing: 1st Feb 2011

Bottled: 12th February 2011 - 6 x bottles

Drinkable: October 2011

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