A Tiger Barn Cattery Wine Recipe

2 Lbs of Yellow Crab Apples
1.5 Lbs of Red Crab Apples
1/2 Lb of Sloes (Optional replacement for the strawberry juice)
300 grams of Young's Strawberry Juice (1/3rd of a Can)
(Or 1 1/2 Lbs of sliced fresh strawberries)
Handful of fresh Elderflower Heads
Cup of strong tea.
1 gallon water
1 crushed campden tablet
1 tsp pectic enzyme
2-3 Lbs of sugar
1 tsp Citric Acid
2 tsp of yeast nutrients
Ritchies Port Yeast

I recommend freezing and thawing the fruits, then covering them in boiling water. It makes crushing the crab apples with your fingers easy.

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Well, it's 2012 and about two weeks from this season's red currants and strawberries but I've been ordered to empty the freezer of last year's fruit before I start any other projects!
I found 2 Lbs of Red Crab Apples, 1 1/2 Lbs of Yellow Crab Apples, 4 Lbs of Damsons5 Lbs of Sloes and a can of Young's Strawberry juice I bought from the home brew centre in Overt Locke, Somerton in their sale last year.

The elderberries are just in flower so I came up with this crab apple wine recipe as a refreshing apple summer drink with an unmatched aroma of elderflower with a warm strawberry glow.
I picked the Crab Apples in Glastonbury, Somerset in 2011, so realistically, to make this wine with elderflowers, you need to have a freezer!

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Saturday 26th May 2012

2 Lbs of frozen Red Crab Apples
1.5 Lbs of frozen Yelllow Crab Apples

Poured 6 pints (2 x 1.7 liters) of boiling water over the Sloes

When cooled, crushed all apples.
Added crushed campden tablet

Sunday 27th May 2012

11AM
1 tsp pectic enzyme
1tsp citric acid

10PM
1/3 can of Youngs Strawberry juice
1 Lb of sugar dissolved in 3/4 pint of water
1 tsp of TronOzymol
Half a glass of activated Ritchies Port Yeast
SG: 1.060
Added a glass of strong tea for tannin.

Ferment for 7 days(ish)

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2nd June 2012

Strained out the pulp into a Demijohn
SG: 0.998 (Drop of 62)
Added 1 Lb of sugar in 1 pint of water
Added a handful of fresh Elderflowers and left to sit for a while to cool before adding it to the strained juice.
SG: 1.030

... To be continued.

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