A Tiger Barn Cattery Wine Recipe

This strawberry and raspberry wine recipe is not unusual from a seasonal point of view, I had picked fresh Elsanta strawberries and Glen Ample raspberries from Sparkford so it's a perfect seasonal mix.

Most organic farm shops have boxes of frozen fruit that could inspire you, so if you only have enough strawberries or raspberries growing in your garden for an occasional treat, scour the supermarket shelves for sell by date bargains or look through the frozen supermarket berries.

As always, be careful adding the sugar. As a rule of thumb for adding sugar: Use a hydrometer and add sugar only a few Oz at a time stirring well so you can take another reading. Aim for a starting point around 1.085. 1.080 is a perfectly adequate point to end up with a 90 point drop to dryness and a guaranteed 12% wine.

1.5 Lbs Strawberries (sliced)
1.5 Lbs of Raspberries (crushed)
6 pints of water
1 campden tablet
1 tsp pectolase
1/2 litre of Red Aldi Rio D'Oro grape juice or 8 Oz of Raisins
1 lemon or 1 tsp Citric Acid
2Lb 12 Oz White Sugar
1 tsp TronOzymol yeast nutrient
Harvest VR21 Yeast

From my record below the ingredients I used included, Light Brown Sugar, Dark Muscavado Sugar & Wildflower Honey, so don't be shy about not following recipes to the letter. If you come up with a total winner, you'll have created your own family recipe!

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to Sparkford after a few hours cleaning up kitty poop, the route is winding, narrow and fun to drive like it was 1930, because there's always the likelihood that some edjit with a 4x4 thinking he's in the Indy 500 coming the other way. On one run, the ONLY time I've gone out without my camera a buzzard came down on a rabbit right in the centre of the lane - We had a whole 20 seconds to look at each other before the buzzard gathered enough strength to heave his taloned catch over the hedge and tree line to rip and mantle out of sight of me.

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I was making a Strawberry & Boysenberry with produce from Vale of Camelot and Chosen Hill Farm and thought it was fitting to make a Vale of Camelot wine and drop them in a bottle next year.
The Vale of Camelot PYO only have two crops, strawberries and raspberries. They work diligently and are a nice couple trying to make a life for themselves and their produce is second to none ... it's a shame you have to pay for their strawberries, I'd eat them for free :D

(Editorial: This is a perfect textbook wine. It started from a perfect thought, did everything it should have done in the right time and at all the right SG's. People say both Strawberry wine and Raspberry wine's flavours change when fermented, but I'm not convinced it always does, the taste of this wine is still recognisable.)

Friday 1st July 2011 1 PM

Picked 1.5 Lbs of perfectly ripe raspberries at Vale of Camelot PYO, Sparkford.

Friday 1st July 2011 4 PM

Put 1.5 Lbs raspberries into fermentation bucket and mashed them.
Added 4 pints of boiling water and left to cool.

Friday 1st July 2011 10 PM

Added 1 tsp of Pectolase.

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Saturday 2nd July 2011 4 PM

Combined the two half gallons

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Sunday 3rd July 6 PM

1/2 Lb Raisins
2Lb Light Brown Sugar
4 Oz Dark Muscavado Sugar
1/2 Lb of Wildflower Honey
1/2 tsp Citric Acid
Juice of 1 Lemon
1 tsp yeast nutrient
Harvest VR21 Yeast

SG: 1.085

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Sunday 10th July 2011

Strained must into demijohn
SG: 1.020

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Monday 1st August

Gallon 2:
1st Rack
SG: 0.996
Topped up with Red Grape Concentrate & sugar
SG: 1.000

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Monday 22nd August 2011

SG: 1.000

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Sunday 11th September 2011

SG: 0.994

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Monday 19th September 2011

SG: 0.994

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Wednesday 19th October 2011

2nd Rack - Added crushed Campden tablet
SG: 0.994
(1085 - 996 + 4) = 94 / 7.4 = 12.7%

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Now aging in the demijohn

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