A Tiger Barn Cattery Wine Recipe

I made this hawberry wine recipe up because a friend recommended the flavour while eating them. Actually making a hawberry wine came about simply because I had a hedge full so it was a fast picking session. I think it was an hour or so to collect just over 3 Lbs.

3 Lbs of Hawberry (Hawthorn Berries)
7 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 Red Aldi Rio D'Oro grape juice
1 tsp citric acid or 1 lemon's juice
2-3 Lbs of sugar
2 tsp of yeast nutrients
Harvest VR21 wine yeast.

There's nothing unusual about making this wine, it's completely straightforward. The only thing that surprised me was the amount of sludge I removed on the first rack.

Careful when you add sugar - My 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%. I added some local honey from Lamyatt to bring the SG up.

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Thursday October 20th 2011

After a visit from a friend, Karen, who liked the taste of raw sloes and said hawthorn berries were safe to eat I picked 4 pint glasses of Hawberries from our hedge. Washed them and popped them in the freezer to help remove the stalks the way I've done with red currants and left them for a while deciding what to try with them. In the end I just put a bog standard wine together. It's light, a pink scarlet red and I'll find out whether it tastes nice next year.

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Friday 16th December

4 PM
Poured over 7 pints of boiling water
Added 3/4 litre of Aldi Rio D'Oro Red grape juice

Added campden tablet

10 PM
1 tsp Pectic Enzyme
Add 1 tsp citric acid

Saturday 17th December

2 tsp TronOzymol
Yeast: Harvest VR21

2 Lbs sugar
SG: 1.090

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Friday 23rd December 2011

Drip strained into demijohn
SG: 1.010

Added 170 gms of Lamyatt Honey dissolved in warm water.
SG: 1.018

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Tuesday 10th Jan

SG: 1.000

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Thursday 19th January

SG: 0.999 (Drop of 19 points)

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4th February 2012

1st Rack SG: 0.999
Topped up with port wine reserves
80 + 19 /7.4 = 13.4%

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March 1st 2012

Final SG:

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Clearing & Maturing: 1st March 2012

Bottled: 1st May 2012 - 6 x bottles

Drinkable: November 2012 ... better in May 2013

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