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.
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 Damsons, 5 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!
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
1 tsp pectic enzyme
1tsp citric acid
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
Added a glass of strong tea for tannin.
Ferment for 7 days(ish)
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.
... To be continued.