A Tiger Barn Cattery Wine Recipe

4 Lbs of Sloes
300 grams of Young's Strawberry Juice (1/3rd of a Can)
(Or 1 1/2 Lbs of sliced fresh strawberries)
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. As you don't need to remove the stones, it makes crushing the Sloes with your fingers easy and a potato masher is even faster.

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Well, it's 2012 and about two weeks from this season's red currants and strawberries but Katriona's ordered me 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 Apples4 Lbs of Damsons, 5 Lb's of Sloes and a can of Young's Strawberry juice I bought from the home brew centre in Overt Locke, Somerton, Somerset in their sale last year.
All the sloes were picked from our Lovington hedge last year at the ripest point imaginable and immediately frozen to preserve them.
It's the most simple sloe wine recipe you could make, and it'll produce a lot of new plants, I'll be walking down to the River Brue later to spread the stones along the bank!

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Saturday 26th May 2012

4 Lbs of frozen Sloes

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

Crushed sloes when liquid cooled
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
2 tsp of TronOzymol
Half a glass of activated Ritchies Port Yeast
SG: 1.060

Ferment for 7 days(ish)

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2nd June 2012
Strained out the pulp into a Demijohn
SG: 1.003 (Drop of 57)
Added 1 Lb of sugar in 1 pint of water
SG: 1.031

... to be continued

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