A Tiger Barn Cattery Wine Recipe

Next year we'll be keeping our own bees, but for now I bought a few Lb's of honey from the local beekeeper. I've always loved meads and this was the right time to experiment … Little did I know then, but from now on it turned out that I'd just be concentrating on meads and port style wines.

2 Lbs of Blueberries
1 used Jasmine Tbag
3 pints of boiling water
2.5 Lbs of Honey dissolved in 2.5 pints of water
1/4 litre of Youngs White grape juice (For body & tannin)
1 tsp pectic enzyme
1tsp citric acid
1 tsp of TronOzymol
Lalvin 71B-1122 Yeast
Crushed campden tablets

My rule is of thumb is  as always, only add as much honey water 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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Wed 3rd October 2012

2 Lbs of Blueberries
1 crushed campden tablet
1 used Jasmine Teabag
3 pints of boiling water
Add Honey Water (2.5 Lbs of Honey)
1/4 litre of Youngs White grape juice (For body & tannin)

9 PM
1 tsp pectic enzyme
1tsp citric acid
1 tsp of TronOzymol

Thursday 4th October 2012

9 AM
SG: 1.050
Added 4 Oz of Demerara sugar to reach SG: 1.070
Added honey water to reach SG: 1.080

Lalvin 71B-1122

SG: 1.080

Ferment for 5 days stirring daily (9th October)

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Tuesday 9th October 2012

Strained into demijohn and put in the utility room.

SG: 0.992

Wednesday 10th October 2012

Added some honey to an SG of 1.000 (+8)

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18th January 2013

1st Rack
Added Campden tablet
SG: 0.996 (Drop of 4)
88 + 4 / 7.4 = 12.4%

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Saturday 31st August

2nd Rack
SG: 0.990 (Drop of 6)
88 + 4 + 6 / 7.4 = 13.2%

Added Bentonite to Clear

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Saturday 28th September 2013

Back Sweetened to SG: 1.007 Medium Dry

Dry: 0.990 – 1.006 
Medium: 1.006 – 1.012
 Sweet: 1.012 – 1.020 
Dessert: 1.020+

Bottled: Wednesday May 14th 2014
5x for us, 1 for Chris the beekeeper

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