A Tiger Barn Cattery Wine Recipe

All of 2013/14 I've made 2 gallon batches of all my wines. It's easy to do and I get 2 demijohns to flavour or age independently. To make 2 gallons of Port Style wine you usually need more than 8 Lbs of fruit … If you're short of one particular fruit use grape juice, fruit juice or other fruit just to bulk it out.

To make one gallon, use 4 Lbs of Damsons and 1 carton of Cherry juice along with a litre of red grape juice.

2 Gallons of Damson & Cherry Port Wine

5 1/4 Lbs of frozen Damsons in the fermentation bucket.
9 pints of boiling water
1 crushed campden tablet
1 litre Carton of Cheery Juice from Tesco
1 teaspoon of pectolase
5 Lbs of sugar dissolved in water
1 lemon juice or 1 tsp Citric Acid
1/4 tsp Tartaric Acid
2 teaspoon of yeast energizer
Added Ritchies Port Yeast
Campden tablets or Sodium Metabisulphate

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 29th July 2013

5 1/4 Lbs of frozen Damsons in the fermentation bucket.
9 pints of boiling water
1 crushed campden tablet

When cooled, stalked and stoned the fruit.

Tuesday 30th July 2013

AM
1 teaspoon of pectolase

PM
Added 1.5 pints of Rio Doro Red grape juice
2 Cartons of Cherry Juice Tesco
1/2 teaspoon of pectolase

Wednesday 31st July 2013

2 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: 1.050

Monday 5th August 2013

SG: 0.996 (Drop of 54)

Strained and squeezed pulp into demijohn

Added 2 Lb of sugar in 3/4 pints of boiled water then cooled
SG: 1.024 (Increase of 28)

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11th August 2013

1st Rack
SG: 0.991 (Drop of 33)
Added 1 Lb sugar in 1/2 pint of water
Added 1/4 tsp TronOzymol
SG: 1.006 (Increase of 15)

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31st August 2013

SG: 0.990 (Drop of 16)
54 + 33 + 16 /7.4 = 13.9%

5 Lbs of Sugar in total

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Friday 17th May 2014

Split into 2 Gallons

2nd Rack
SG: 0.994 (Increase of 2)
Added Campden tablet

5 Lbs of sugar in total
54 + 33 + 16 - 4 /7.4 = 13.8%

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Clearing & Maturing
17th May 2014

Bottled
8th September 2014
6 x bottles

Drinkable
April 2015 ... better in December 2015

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