A Tiger Barn Cattery Wine Recipe

I wrote this medlar wine recipe as I was wine making. All I knew was that I'd been eyeing up the medlar for months and I was looking forward to trying them out. As always, I urge you to experiment, make the medlar wine with half honey half sugar or use raisins instead of the strong tea or add a little spice mix for a winter drink.

7 Lbs of (bletted) Medlars
6 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 litre of White Aldi Rio D'Oro grape juice
1 tsp citric acid or 1 lemon's juice
1 pint of strong tea for tannin
2 Lbs of sugar
2 tsp TronOzymol yeast nutrients
Sauternes Yeast

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%.

As you can see from the medlar wine record below, I made 2 gallons, but added honey to the one and sugar to the other. You could make either or use Red grape juice instead of white for a warmer amber colour.

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I paid another visit to Don at the Lovington Rectory where I risked life and limb hanging over the deep gouge of the River Brue to reach the last few Quince of the year last month, but today I was there to walk under, admire, caress the bark and appreciate the most majestic looking Medlar in Somerset. He must be a couple of hundred years old and the fruit actually ripens on the branch because the sun spends hours looking down and warming them. Ready bletted medlar was rare in Shakespearian times and it must be almost unique in the UK these days ... I have a 2 year old Medlar in the garden but until it can produce Lbs of fruit, I'll take advantage of the caramel flavoured original apple from a neighbour for my supply.

Something is strange this year with the weather, there wasn't a summer, it was followed by a half hearted Indian Summer in November then no winter in December. I found myself on one of the many warm days in December filling two fermentation buckets on a windfall forage of 14 Lbs of ready bletted Medlars from the lawn. Spectacular. I thought I'd have to buy straw, wait for weeks for them to ripen in a darkened shed and I avoided it all. Great for me, terrible for the ecosystem next year when everything wakes up without being rested.

Wednesday December 7th 2011 11:30 AM

Picked 14 Lbs of ripe windfall medlars from the Rectory tree in Lovington.

Add 8 litres (1 litre under 2 gallons) of boiling water and campden powder

Add 1 litre of Aldi Rio D'Oro white grape juice
1 pint of strong tea
Crushed the fruit

Wednesday December 7th 2011 9 PM

2 tsp Pectic Enzyme

Thursday December 8th 2011 9 AM

4 Lb of sugar
Sauternes Yeast
2 tsp TronOzymol

SG: 1.085

Stir daily for 1 week

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Wednesday December 14th 2011

Drip strained into 2 demijohns
SG: 1.015

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Medlar Wine Gallon I

Wednesday December 21st 2011

SG: 0.994

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Tuesday 10th January 2012

1st Rack, no Campden added
SG: 0.994

Saturday 22nd January 2012

Screwed up the 2nd Rack by disturbing the sediment, I also spilled some and topped up the gallon with honey … I may use what's left to blend because as I can see, when it's clear, it's crystal clear.

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Medlar Wine Gallon II w/Honey

Wednesday December 14th 2011

Added 200 grams or Lamyatt Honey dissolved in warm water to make the Gallon up.
1 tsp TronOzymol nutrients

SG: 1.030

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Wednesday December 21st 2011

SG: 0.997

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Tuesday 10th January 2012

1st Rack, no Campden added
SG: 0.995

Sunday 22nd January 2012

2nd Rack, Campden added
SG: 0.995

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Now Aging in Demijohn

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