A Tiger Barn Cattery Wine Recipe

I'd like to blend Crab Apples with Cherries, it feels like it could be a tart or a pie ... anyway, I don't think I started out to write a crab apple and cherry wine recipe, I was told I had to make space in the freezer, with all the cattery work we needed more freezer space for ready meals because there's no time to cook in the summer!

I guess that a good crab apple and cherry wine recipe would blend the fruits best characteristics together to complement each other, a tart crab apple and a sweet dessert cherry for example might fight to obliterate each other but end up smoothly balanced and distinctly separate on the palette.

Half Gallon Crab Apple Wine Recipe

2 Lbs of Crab Apples (Mine were red/yellow)
4 pints of boiling water
1 crushed campden tablet
1/2 tsp pectic enzyme
1/2 tsp citric acid or 1/2 a lemon's juice
1.25 Lbs of sugar
1/2 tsp of yeast nutrients

Half Gallon Cherry Wine Recipe

2 Lbs of Cherries (Mine were red dessert cherries)
4 pints of boiling water
1 crushed campden tablet
1/2 tsp pectic enzyme
1/2 tsp citric acid or 1/2 a lemon's juice
1.25 Lbs of sugar
1/2 tsp of yeast nutrients

Once you have both half gallons, check the SG of both, add the numbers together and halve that number.
That'll give you the SG before you mix them together.
If the SG is above 1.090 don't mix them, go find some more fruit and put less sugar in!
If the figure is below 1.080 add sugar until it's around 1.085.
My rule is of thumb is really 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%.

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Because of this lifestyle change I don't have as much time to find enough fruit or to process it.
One of the prices of having to blend so many messed up wines is too much time and energy was spent thinking about how to save all the wine.
Let nothing be wasted from the results of laissez-faire specific gravity readings or from the vagaries of force majeure vintnery was a noble aim, but in this new dawn, a half gallon of everything will do. Of course, I'll plan more, I'll wrap my tongue around the name of the blend, project the qualities of the fruits into other regions of life before combining them. One of the most perfect jams I've ever made was Bramley Apple & Sloe, so this should be a wine. There are berries that form partnerships in food that I'll relight in wines. Even the syllable of the words, the colour or the emotion will draw the parts together for the perfect fit ... I could never create another Apricot, Fig and Gooseberry again, but Apricot and Peach, Nectarine and Cherry or Boysenberry and Blackcurrant could be classics if only because they sound good together :)

That would be the aim if I wasn't occupied by a 1000 other things :)

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Wednesday 29th June 2011

Took 3 Lbs of last year's Devon grown crab apples from the freezer and soaked them overnight with two campden tablets.

Thursday 30th June 2011

Squashed the flesh by hand
Added 5 pints of boiling water
Skimmed the loose pips from the surface
Left overnight.

Friday 1st July 2011 7 PM

Add 1/2 tsp Pectic Enzyme

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4 pints of Cherry Wine

Friday 1st July 2011 5PM

I spotted some local cherries in Keinton Mandeville for 70p per Lb so I bought 2 Lbs and crushed them up.

Added 1 Lb of sugar to 4 pints of water and boiled them.
Poured over the crushed cherries and cooled overnight.

Saturday 2nd July 2011 8AM

Added 1/2 tsp of Pectolase

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Saturday 2nd July 2011 4 PM

I combined the two half gallons into one perfect tryst and left them to lay entwined overnight.

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This Sunday was a day of celebration and flamboyant mixes. Art took the lead that brought science in by the back door, with tannin and energy, sweetness, acids and fungi dancing towards the perfect gravity I brought my creation to life ... cue lightning bolts and a muhahahahaha.

Sunday 3rd July 7 PM

1/2 Lb Raisins
2Lb White Sugar
1/2 Lb Wildflower Honey
1/2 tsp Citric Acid
1/2 tsp Tartaric Acid
1 tsp yeast nutrient
Bordeaux Yeast

SG: 1.085

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Sunday 10th July 2011

Strained must into demijohn

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Saturday 30th July 2011

1st Rack
SG: 994
Topped up from a 1/2 Gallon Young's Red Grape Juice wine I started for this purpose.

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Tuesday August 9th 2011

SG: 1.002

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Monday 22nd August 2011

SG: 1.002

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Sunday 4th September 2011

2nd Rack
Added Crushed Campden Tablet
SG: 1.002

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Monday 19th September 2011

SG: 1.002

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Wednesday 19th October 2011

3rd Rack - Added crushed Campden tablet
SG: 0.995
Potential alcohol calculation
(1085 - 994 + 8 +7) = 105 / 7.4 = 14.2%

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Now aging in the demijohn

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