A Tiger Barn Cattery Wine Recipe
I've made quite a few gallons of raspberry wine, some are thin and light, this one is the most viscous and another I bottled another too soon which continued to ferment very slightly in the bottle and produced an absolutely beautiful slightly sparkling wine.
We're lucky enough to have a PYO farm nearby, it's just an hour or two's pick for a gallon of wine. I picked over 5 Lbs in a nice mix of perfectly ripe Tulameen, Glen Ample & Tadmore Raspberries at Vale of Camelot and had enough left over to freeze and sprinkle in porridge for a while.
4Lbs of fresh Raspberries
6 Pints of boiling water
1/2 tsp of Pectolase
1.75 litres Aldl Rio Doro Red Grape Juice
1 Lb (500g) Lidl Honey + enough sugar to reach 1.080
1.5 tsp TronOzymol
Ritchies Port Yeast
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%.
Wed 11th July 2012
Picked 4 Lbs of perfectly ripe Tulameen, Glen Ample & Tadmore Raspberries, (froze 1 Lb for porridge) at Vale of Camelot.
Added 6 pints of boiling water
1.75 litres Aldl Rio Doro red grape juice
Waited to cool
Mashed the raspberries and added crushed Campden tablet.
Thurs 12th July 2012
Added 1 teaspoon of Pectolase.
Added Harvest VR21 yeast + 1.5 tsp of yeast nutrient
Tuesday 17th July 2012
SG: 1.000 (A Drop of 24)
Strained the pulp out.
Stirred in 1 Lb honey and 1 Lb 4 Oz sugar
SG: 1.060 into the demijohn.
1 Gallon of Raspberry wine.
Thursday 26th July 2012
1st Rack Added Campden tablet
Topped up with Raspberry from the fridge.
24 + 70 / 7.4 = 12.7%
Thursday 4th October 2012
2nd Rack Added campden tablet
Topped up with Blueberry from the fridge.