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.

7 Lbs of Honey
5Lb's of Blackcurrants from fruit cage
3Lb of Blackberries from local area
6 pints of boiling water
1 litre Rio D'oro red grape juice
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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Friday December 12th 2014 01:30 PM

5Lb's of Blackcurrants from fruit cage
3Lb of Blackberries from local area
Sterilized the fruit exterior and removed the bruised & blemished fruit.
Poured 3.4 litres/6 pints of boiling water over them
Crushed fruit when cooled.
Added campden tablet

2 tsp Pectolase

Saturday December 13th 2014 11 AM

3.5 Lb of honey (3.5 jars)
2 tsp citric acid
2-3 tsp of TronOzymol
Half sachet of K1-1116

Add 1 litre Rio D'oro grape juice

SG: 1.090

Stir daily for 5 days

Thursday December 18th 2014 3 PM

SG: 1.030 (Drop of 60)

Strain into two Demijohns and top with 3.5 Lb of honey (3.5 jars) honey water

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To be continued ...

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