A Tiger Barn Cattery Wine Recipe

This was a great wine made from peach and berries. It was nice because our home grown Raspberries get a walk on part along with the last frozen Loganberries from Chosen Hill Farm. The fruit juice and grape juice just topped off a great Port Style wine. You need to be more flexible with the amount of sugar and water, just make sure you end up with a gallon of wine and a pint in the fridge to top up after racking. I started using Dextrose rather than sugar some time ago, but this was the first time I saw it written in my notes. It's a cleaner ferment than sugar, some brew shops call it brewers sugar and sell it at high prices. I use it mostly to make high % alcohol to make liqueurs - If you can buy 25kg of Dextrose from a brewer or ice-cream maker near you, it's a lot cheaper than the silly online prices I've seen.

Crushed 1 Lb of frozen Raspberries
Crushed 1 Lb of frozen Loganberries
1 litre of Peach Juice
4 pints of boiling water
1.5 pints of Rio Doro Red grape juice from Aldi
1/2 litre Carton of Forest Fruits from Lidl
1 teaspoon of pectolase
1 Lb of Dextrose dissolved in 1 pint of water
1 tsp Citric Acid
1/4 tsp Tartaric Acid
1/2 teaspoon of yeast energizer
Ritchies Port Yeast
Crushed 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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Tuesday 30th July 2013

AM
Crushed 1 Lb of frozen Raspberries from Tiger Barn
Crushed 1 Lb of frozen Loganberries from Chosen Hill Farm
1 litre of Peach Juice in the fermentation bucket.
4 pints of boiling water
1 crushed campden tablet

PM
1.5 pints of Rio Doro Red grape juice from Aldi
1/2 litre Carton of Forest Fruits from Lidl
1 teaspoon of pectolase

Wednesday 31st July 2013

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

SG: 1.040

Monday 5th August 2013

SG: 0.994 (Drop of 46)

Strained and squeezed pulp into demijohn

Added 1Lb of sugar in 3/4 pints of boiled water then cooled
SG: 1.014 (Increase of 20)

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Sunday 1st September 2013

1st Rack
SG: 0.990 (Drop of 24)
46 + 24 /7.4 = 9.5%

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Sunday 8th September 2013

Added 8 Oz Dextrose
Added 1/4 tsp TronOzymol
SG: 1.012 (Increase of 22)

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Wednesday 14th May 2014

2nd Rack
SG: 0.992 (Drop of 20)
Added Campden tablet

2 1/2 Lbs of sugar in total
46 + 24 + 20 /7.4 = 12.2%

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Clearing & Maturing
14th May 2014

Bottled
16th December 2014
6 x bottles

Drinkable
May 2015

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