A Tiger Barn Cattery Wine Recipe

This yellow cherry plum and white currant wine recipe is probably going to be a classic, it's certainly a rare one.
It's only when I come to write out the recipe for this wine I reflect on how lucky I was to find yellow cherry plums on my doorstep and white currants (well worth the drive) an hour or so away.

2 Lb’s of ripe yellow cherry plums
1.5-2 Lb's of white currants
6 pints of water
1/2 litre White Aldi Rio D’Oro grape juice or 8 Oz Sultanas
1 tsp Pectolase
2.5 Lb Sugar
1 tsp Citric Acid or 1 lemon’s juice
2 tsp of yeast nutrients
Use a good white wine yeast

There’s nothing unusual about making this wine recipe, it’s completely straightforward.

You can crush all the fruit together in one fermentation bucket. After the primary fermentation you can sieve the stones and seeds out quickly then strain it through a muslin or nylon straining bag for a very clean demijohn ready liquid.

You can leave out the grape juice but make sure you put the sultanas in for tannin or a 2 bag cup of tea. IMO it's better to use grape juice and it's cheaper than using expensive (but better quality) hop shop grape concentrates to thicken things up.

A rule is 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%.

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A week after I grabbed a gallon of wine from the roadside in Lydford, I went past the yellow semicircle again. I couldn't resist it, parked up, ran back with a bag and rifled through the piles of fruit on the grass verge for the best unbruised, unblemished and unslugged examples.
Wednesday 20th July 2011

Took 2.5 Lb's of windfall ripe yellow plum cherries in Lydford on Fosse, sterilized the fruit exterior and removed any bruised & blemished fruit.

Wednesday 27th July 2011 8 PM

Poured 2.5 litres of boiling water over the cherry plums and added a camped tablet.

Thursday 28th July 8 AM

1 tsp Pectolase

Friday 29th July 2011 8 AM

Dissolved 1.5 Lb sugar in juice to get the SG to 1.090
1 tsp yeast nutrient

Blended with remaining 1/2 Gallon of White Currant Wine

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Sunday July 31st

Strained into Demijohn … The white currant must have gone below SG 1.000 sitting in the primary to get this low so fast.
SG: 1.010

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Tuesday August 2nd

SG: 0.992
1st Rack
Topped up with reserved wine from the fridge
Topped up with sugar dissolved in water … approx 2 Oz
SG: 0.998

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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: 0.993
(1090 - 992 + 6 + 5) = 109 / 7.4 = 14.7%

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Now aging in the demijohn

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