A Tiger Barn Cattery Wine Recipe

If you have a huge bed of strawberries, this is a great recipe .. or if you're lucky enough to have a PYO farm nearby, it's just an hour's pick in the morning for a gallon of wine, and you get to eat all your own strawberries!

4Lbs of fresh Strawberries
6 Pints of boiling water
1/2 tsp of Pectolase
1 litre Lidl Red Grape Juice
1/2 Lb Raisins
8 Oz Demerara Sugar
1 Lb (500g) Lidl Honey
1 tsp Citric Acid
Juice of 1/2 Lime
1 tsp TronOzymol
VR21 Yeast
Campden tablet

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%.

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Tuesday 26th June 2012 4 PM

Picked 4 Lbs of Class A strawberries at Vale of Camelot PYO, Sparkford.

Washed strawberries in sterilized water for an hour, then sliced them.
Added 6 pints of boiling water and left to cool.

Wednesday 26th June 2012

Added 1/2 tsp of Pectolase.

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Wednesday 27th June 2012 8 PM

1 litre Lidl Red Grape Juice
1/2 Lb Raisins
8 Oz Demerara Sugar
1 Lb (500g) Lidl Honey
1 tsp Citric Acid
Juice of 1/2 Lime
1 tsp TronOzymol
VR21 Yeast

SG: 1.085

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Tuesday 3rd July 2011

SG: 0.994 (Drop of 89)
Added 8 Oz of Demerara Sugar
Strained must into demijohn
SG: 1.015

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Thursday 26th July 2012

1st Rack Added Campden tablet
Topped up with Raspberry from the fridge.

SG: 0.990
89 + 25 / 7.4 = 15.4%

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Friday 4th October 2012

2nd Rack Added Campden tablet
SG: 0.992
89 + 25 - 2 / 7.4 = 15.1%

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Clearing & Bulk Aging
19th January 2013

Bottled
19th January 2013
6 x bottles

Drinkable
April 2013 ... better in October 2013

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