A Tiger Barn Cattery Wine Recipe

This spiced bramley apple wine recipe is flexible. The ginger, cloves & cinnamon are important, but the apples can be cut, pulped or juiced to extract the flavour. To be honest, however you get the flavour into your water depends on you and your equipment rather than the apple wine recipe.

10-12 Lbs of Apples per Gallon
1 gallon boiled water
1 crushed campden tablet
1 tsp pectic enzyme
1/4 tsp Tartaric
1/2 tsp Citric
2 Tablespoons of cloves
Half a handful of Cassia bark (Cinnamon), broken into pieces
1 Oz grated ginger root
2.5 Lbs of sugar
1 tsp TronOzymol yeast nutrient
Yeast: Lalvin EC-1118 (Prise de Mousse)

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This was the first use of my own Lovington Bramley Apple tree for wine. Apple wine can be a little odd. A lot of people like to leave the fruit in the primary for 10 days so the flavours get into the liquid and some of the natural sugars start fermenting like it was a cider - a Gooseberry Wine follows the same squish and soak method. Sometimes though you can borrow a pulper, use wifey's kitchen processor or go for the very fine cutting and just head for the three week ferment.
On this occasion I went for the 'cut into little bits' variation. Even though it's a boring task it's surprising how adept you can become at slicing 12 Lbs into little pieces in a short space of time.
In the dim and distant past this Bramley had suffered from wind. As a consequence it's trunk lists heavily at 45 degrees making one of the side branches perpendicular and the main trunk is playing the part of some unruly band of cutthroats making their way along the fence in a bid for freedom. It's also never been pruned. I'm going to use next few seasons to gently but firmly re-shape it without shocking it into a ton of new growth in all the wrong places.
I've really looked after this tree. 2011 was a bumper crop for apples across Somerset and even though the tree is small it really produced heavy crop. I had the luxury of removing any sub standard fruit as they grew. A scab, a mark, mis-shapen or crowded were eaten and by the time the harvest approached the remaining hundred apples were sun blushed with red and 9 inches across. As many remarked: Amazing, never seen Bramley's like that.

(Editorial: In January 2012 I started the Bramley pruning. She's a better shape already, I'll do more next season.)

(Editorial: In January 2013 was a hard pruning. The goblet shape is coming along and the height is somewhat under control.)

(Editorial: In January 2014 was a lighter pruning, there were too many watershoots produced last year from the shock. I removed a lot of them along with some of the laterals that were growing towards the centre of the tree.)

(Editorial: In January 2015 was fairly simple, taking out the last unnecessary low branches. I left the height alone but she's open and looking great now … three or four laterals on all the 2013 prune all coming into bloom at head height.)

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Thursday 4th August

12 Lb's of Bramley Apples picked from tree - Cored them, cut out any bruises, sterilized them and cut them into little pieces
1 gallon boiled water
1 tsp pectolase
1/4 tsp Tartaric
1/2 tsp Citric
2 Tbls cloves
Half a handful of Cassia bark, broken into pieces
1 Oz grated ginger root

Friday 5th August 11 AM

1 tsp TronOzymol yeast nutrient
Lalvin EC-1118 (Prise de Mousse)
Thursday 11th August 2011

Strained & stirred in 2 1/2 Lbs of sugar
Added one pint of Rhubarb for flavor.
Reserved 1 pint of top up Bramley Apple
SG: 1.070 into Demijohn

Maybe Add 1/2 Lb sugar after 1st rack?

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Saturday August 27th 2011

1st Rack
SG: 0.992
Topped up with Rhubarb reserve

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Monday 19th September 2011

SG: 0.992
Added 2 Oz of sugar syrup in case the alcohol % is too low
SG: 0.998

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Wednesday 19th October 2011

2nd Rack - Added crushed Campden tablet

SG: 0.998
(1070 - 998 + 6) = 78 / 7.4 = 10.5% >

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