A Tiger Barn Cattery Wine Recipe

I think the blueberries were abysmal this year, they bloomed before there were enough insects about so I bought some frozen from Tesco's for £7!

3 Lbs of frozen Blueberries
5 pints of boiling water
1.5 pints of Rio Doro Red grape juice
1/2 teaspoon of pectolase
3 Lbs of sugar dissolved in water
1/2 a lemon juice
1/2 tsp Citric Acid
1/4 tsp Tartaric Acid
1/2 teaspoon of yeast energizer
Added Ritchies Port Yeast
Campden tablets

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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Monday 23rd July 2012

3 Lb of frozen Blueberries from Tesco (£7)

Tuesday 24th July 2012

Broke 3 Lbs of Blueberries into fermentation bucket.
5 pints of boiling water
Added 1.5 pints of Rio Doro Red grape juice
1 crushed campden tablet

Before Bed 1/2 teaspoon of pectolase

Wednesday 25th July 2012

1 Lb of sugar dissolved in 1 pint of water
1/2 a lemon juice
1/2 tsp Citric Acid
1/4 tsp Tartaric Acid
1/2 teaspoon of yeast energizer
Added Ritchies Port Yeast

SG: 1.060

30th July 2012

SG: 0.994 (Drop of 66)

Strained and squeezed pulp into demijohn

Added 1Lb of sugar in 3/4 pints of boiled water then cooled
SG: 1.020 (Increase of 16)

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6th August 2012

1st Rack
SG: 0.990 (Drop of 30)
Added 12 Oz sugar in 1/2 pint of reserved blueberry wine
Added 1/4 tsp TronOzymol
SG: 1.014 (Increase of 24)

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4th October 2012

2nd Rack
SG: 0.992 (Drop of 22)
Added Campden tablet

2 3/4 Lbs of sugar in total
66 + 30 + 22 /7.4 = 16.0%

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Clearing & Maturing
1st April 2012

Bottled
1st April 2012
6 x bottles

Drinkable
November 2012 ... better in May 2013

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