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. The cellular breakdown in the freezer and rapid thawing helps to make it easier 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 Apples, 4 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 blackthorns everywhere!

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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

Wednesday 13th June 2012
Racked off
SG: 0.996 (Drop of 35)
(57 + 35) / 7.4 = 12.4%

Added 1/2 Lb of the sugar
Topped up with reserved port from fridge
SG:1.006

2nd Rack
Campden tablet added

SG: 0.990 (Drop of 16)
(57 + 35 + 16) / 7.4 = 14.6%

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Clearing & Bulk Aging
4th October 2012

Bottled
19th January 2013
6 x bottles

Drinkable
April 2013 ... better in October 2013

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