A Tiger Barn Cattery Wine Recipe

Even though I wrote this as a Loganberry and Tayberry wine recipe the berries here are interchangeable. I mean let's face it, you're going to be lucky to find a loganberry or a tayberry unless you're growing them, then 1.5 Lbs won't be a huge part of your crop ... though my tayberry won't be producing any more than half a Lb for another couple of years.
Basically, if you can find one of these berries, then make the rest up with some frozen supermarket berries.

1.5 Lbs of Loganberries
1.5 Lbs of Tayberry
6 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 litre Red Aldi Rio D'Oro grape juice
1 tsp citric acid or 1 lemon's juice
2-3 Lbs of sugar
2 tsp of yeast nutrients
Use a good Red wine yeast.

There's nothing unusual about making this wine recipe, it's completely straightforward though if you read down the record below, you'll see my problem was caused by sugar. Putting too much sugar in without taking an SG reading is the most common mistake in wine making - A 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%.

A Tiger Barn Cattery Wine Recipe

I was so lucky to find so many yellow cherry plums to make this yellow cherry plum wine recipe but as I had them, I just had to use them. I suspect that the abundance of cherry plums will spawn all sorts of blends and variations of yellow cherry plum wine in the coming years.

3.5 Lb’s of ripe yellow cherry plums
6 pints of water
1/2 litre White Aldi Rio D’Oro grape juice or 8 Oz Sultanas
1 tsp Pectolase
2.5 Lb Sugar
1/4 tsp Tartaric acid
1 tsp Citric Acid or 1 lemon’s juice
2 tsp of yeast nutrients
Young's White Bordeaux yeast

There’s nothing unusual about making this wine recipe, it’s completely straightforward. You can leave out the grape juice and the tartaric acid but make sure you put the sultanas in for tannin or a 2 bag cup of tea.

If you have access to any yellow cherry plums then this yellow cherry plum wine recipe will do you proud. Yellow cherry plum wine is a clean tasting light amber glow in a bottle.

A 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%.

A Tiger Barn Cattery Wine Recipe

I was so lucky when I wrote this cherry plum wine recipe to have any cherry plums at all, but being as I had spent the afternoon collecting 5 Lbs in a couple of buckets, I just had to use them :)

3.5 Lb's of ripe red cherry plums
6 pints of water
1/2 litre Red Aldi Rio D'Oro grape juice or 8 Oz Raisins
1 tsp Pectolase
2.5 Lb Sugar
1/4 tsp Tartaric acid
1 tsp Citric Acid or 1 lemon's juice
2 tsp of yeast nutrients
Lalvin RC 212 yeast

There's nothing unusual about making this wine recipe, it's completely straightforward
This cherry plum wine recipe makes a great clean light red wine, like a red currant. Cherry plums ripen before other plums and wine making is such a great use of excess fruit if you know someone who has one.

A 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%.

A Tiger Barn Cattery Wine Recipe

This white currant wine recipe is going to be a rare occurrence for anyone without their own bushes. I just have one of my own at 3-4 years old and a cutting that may have rooted by now :)
The only other recipe anyone knows about for white currants is to make the world's most expensive jam. Expensive because the seeds are removed by hand with a quill so that the fruit appears to be whole in the preserve. It's called: Bar-le-Duc confiture and sells for around £16 per 100 grams.

4 lb White Currants
6 pints of water
1 campden tablet
1 1/2 tsp Pectolase
2-3  Lbs of sugar
1/2 litre of White Aldi Rio D'Oro grape juice or half a pound of Sultanas
1 lemon or 1 tsp Citric Acid
2 tsp TronOzymol yeast nutrient
Yeast Munton's Varietal D (acid reducing)

As a rule of thumb for adding sugar: Use a hydrometer and add sugar only a few Oz at a time stirring well so you can take another reading. Aim for a starting point around 1.085. 1.080 is a perfectly adequate point to end up with a 90 point drop to dryness and a guaranteed 12% wine.

A Tiger Barn Cattery Wine Recipe

This red currant and cherry wine recipe is a deeper colour than a straight red currant. It matures faster than a straight cherry and tastes perfectly fruity. If you read the record below the story of this recipe is more complicated. There was honey in there and I ended up starting one of the stuck gallons with a new half gallon of Damson wine! However, these are the ingredients for a red currant and cherry wine.

2 lb Red Currants
2 Lb of Cherries
6 pints of water
1 campden tablet
1 tsp pectolase
2-3  Lbs of sugar
1 tsp Pectolase
1/2 litre of Red Aldi Rio D'Oro grape juice or half a pound of Raisins
1 lemon or 1 tsp Citric Acid
1/2 tsp Tartaric acid
2 tsp TronOzymol yeast nutrient
Lalvin EC-1118

As with any wine making, the easiest way to mess it up is by putting too much sugar in so that the alcohol kills the yeast before it's finished fermenting. So, 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% when the hydrometer reads dry (0.990 - 0.995).

A Tiger Barn Cattery Wine Recipe

This yellow cherry plum and white currant wine recipe is probably going to be a classic, it's certainly a rare one.
It's only when I come to write out the recipe for this wine I reflect on how lucky I was to find yellow cherry plums on my doorstep and white currants (well worth the drive) an hour or so away.

2 Lb’s of ripe yellow cherry plums
1.5-2 Lb's of white currants
6 pints of water
1/2 litre White Aldi Rio D’Oro grape juice or 8 Oz Sultanas
1 tsp Pectolase
2.5 Lb Sugar
1 tsp Citric Acid or 1 lemon’s juice
2 tsp of yeast nutrients
Use a good white wine yeast

There’s nothing unusual about making this wine recipe, it’s completely straightforward.

You can crush all the fruit together in one fermentation bucket. After the primary fermentation you can sieve the stones and seeds out quickly then strain it through a muslin or nylon straining bag for a very clean demijohn ready liquid.

You can leave out the grape juice but make sure you put the sultanas in for tannin or a 2 bag cup of tea. IMO it's better to use grape juice and it's cheaper than using expensive (but better quality) hop shop grape concentrates to thicken things up.

A 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%.

A Tiger Barn Cattery Wine Recipe

I was so lucky when I wrote this red cherry plum wine recipe to have any cherry plums at all and even luckier to have half a gallon of other wines and top ups to blend it with to create a new unique new wine.

3.5Lb's of ripe red cherry plums
6 pints of water
1/2 litre Red Aldi Rio D'Oro grape juice or 8 Oz Raisins
1 tsp Pectolase
2.5 Lb Sugar
1/4 tsp Tartaric acid
1 tsp Citric Acid or 1 lemon's juice
2 tsp of yeast nutrients
Lalvin RC 212 yeast

There's nothing unusual about making this wine recipe, it's completely straightforward.

Careful when you're adding sugar - 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%.

A Tiger Barn Cattery Wine Recipe

If you grow your own rhubarb, you know how few ways there are to use it ... you can't even give it away some weeks. A decent rhubarb wine recipe will get rid of 4 pounds into one demijohn without any fuss. This recipe is a perfectly good rhubarb wine recipe, I just messed mine up as it didn't clear so it'll be used for topping up in 2012.

4 Lb of Rhubarb cut up in small pieces
2-3 Lb sugar

In a muslin bag:
1 Lb of Raisins
1 piece of root ginger, bruised
1 dozen cloves

1 crushed campden tablet

1 tsp Pectolase
2 tsp TronOzymol
Gervin's Varietal D yeast

As a rule of thumb for adding sugar: Use a hydrometer and add sugar only a few Oz at a time. Aiming for a starting point around 1.085 is perfectly adequate to end up with a 90 point drop and a 12% wine almost guaranteed.

A Tiger Barn Cattery Wine Recipe

Kit wine is often sniffed at by consumers and winemakers. My opinion is that a kit wine is a great way to experience wine making and enjoy a glass of quality wine while you wait for your own to mature. All you need do is decide who's selling the cheapest kit and which wine you want to try.

A Tiger Barn Cattery Wine Recipe

This spiced bramley apple wine recipe is flexible. The ginger, cloves & cinnamon are important, but the apples can be cut, pulped or juiced to extract the flavour. To be honest, however you get the flavour into your water depends on you and your equipment rather than the apple wine recipe.

10-12 Lbs of Apples per Gallon
1 gallon boiled water
1 crushed campden tablet
1 tsp pectic enzyme
1/4 tsp Tartaric
1/2 tsp Citric
2 Tablespoons of cloves
Half a handful of Cassia bark (Cinnamon), broken into pieces
1 Oz grated ginger root
2.5 Lbs of sugar
1 tsp TronOzymol yeast nutrient
Yeast: Lalvin EC-1118 (Prise de Mousse)

A Tiger Barn Cattery Wine Recipe

This Green Gage and Elderflower wine recipe is how I'd make it today, this was originally blended after the fact. Something always done in grape wine making to achieve the right flavours and bouquets, or to mask a bad year's crop with a good one.

12 Elderflower Heads
2-2.5 Lbs of Green Gages
Zest of 1 lemon (grated)
6 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 litre of White Aldi grape juice, white if you'd prefer to keep the colour of the fruit, red if you want a blusher wine, but you need it for tannin. 1 Lb of Sultanas is an alternative or 1 pint of strong tea.
1/2 tsp citric acid or half a lemon's juice
2-3 Lbs of sugar
2 tsp of yeast nutrients
Lalvin RC-212 yeast

After 4-5 days, I would recommend straining the must gently, don't squeeze the bag as plums tend to create a lot of sediment and this pulp will slip through easily if you squeeze.

Careful how much sugar you add. Use a hydrometer and stop when you get to between 1.080 and 1.085. This will be enough to give you a very respectable 12% dry white wine.

A Tiger Barn Cattery Wine Recipe

This is a basic pear wine recipe, read my own records below to see some variations - Never be afraid to experiment, add some berries or spices.

4 Lb's of ripe Pears
6 pints of water
1/16th of a crushed Vitamin C pill to counter the browning (oxidising) of the fruit
1/2 litre white Aldi Rio D'Oro grape juice or 8 Oz Raisins
1 tsp Pectolase
2.5 Lb Sugar
1 tsp Citric Acid or 1 lemon's juice
1 tsp of yeast nutrients
Lalvin EC-118 Champagne yeast

There's nothing unusual about making this wine recipe, one odd ingredient, a Vit-C pill to prevent the flesh from turning brown. Be adventurous with this wine recipe, especially using honey or raisins or berries to alter the colour.

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% when the hydrometer reads dry (0.990 - 0.995).

A Tiger Barn Cattery Wine Recipe

This is an elderberry and apple wine recipe, but whatever wine recipe you choose, if it contains elderberries, then you don't need tannin - You don't need to add grape juice, raisins or tea ... Elderberries have a strong colour and add a real heavy body to the wine. It will take an Apple wine from a warm amber to a deep red with little effort. You can help the body and colour further by using some red Aldi grape juice.
One other thing, while I totally love elderflower, I really dislike a strong elderberry flavour, but when elderberry wine matures, the cough sweet flavour disappears leaving a wonderful wine to eat with red meats.

2 Lbs of Elderberries
3 Lbs of windfall Apples
7 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 tsp citric acid or 1 lemon's juice
2-3 Lbs of sugar
1 tsp of yeast nutrients
Good yeast for Red Wine ... I used Young's Burgundy yeast.

My rule is of thumb is really 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%.

A Tiger Barn Cattery Wine Recipe

An apple wine recipe can vary a lot in preparation alone, but this recipe gives you the basic ingredients. You can add honey or spices or top up with any other wine flavours you like.

3.5 - 4 Lbs of Apples per Gallon
6 pints of water
1 litre of preservative free white grape juice
1 crushed campden tablet
1 tsp pectic enzyme
1.5 - 2 Lbs of sugar
1 tsp Pectolase
2 tsp TronOzymol yeast nutrient
Ritchies Sauternes wine yeast

Careful how much sugar you add. Use a hydrometer and stop when you get to between 1.080 and 1.085. This will be enough to give you a respectable 12% dry white apple wine.

A Tiger Barn Cattery Wine Recipe

This quince wine recipe is hard work without a pulper. Considering the rarity of mature quince trees it's worth using a kitchen multichef to grate them up before boiling and if you have a quince tree in the vicinity, try making some quince jelly too. They are both remarkable. Quince jelly is the original marmalade before we had access to oranges.

25 Quinces
1 gallon of water
2-3 Lbs sugar
2 lemons, one grated zest both lots of juice
1 tsp Pectolase
1/2 litre of White Aldi Rio D'Oro grape juice
1 tsp TronOzymol
Lalvin Champagne Yeast EC-1118

This quince wine recipe smells amazing already.

A 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%.

A Tiger Barn Cattery Wine Recipe

To make this successfully you need to be making a variety of wines and have a number of colours to choose from to blend a natural looking Apple Wine.
I had half a gallon of straight Apple Wine left so my mission was to find some friends to enjoy a demijohn together.

Leftover fridge top up to the rescue!

A Tiger Barn Cattery Wine Recipe

I wrote this medlar wine recipe as I was wine making. All I knew was that I'd been eyeing up the medlar for months and I was looking forward to trying them out. As always, I urge you to experiment, make the medlar wine with half honey half sugar or use raisins instead of the strong tea or add a little spice mix for a winter drink.

7 Lbs of (bletted) Medlars
6 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 litre of White Aldi Rio D'Oro grape juice
1 tsp citric acid or 1 lemon's juice
1 pint of strong tea for tannin
2 Lbs of sugar
2 tsp TronOzymol yeast nutrients
Sauternes Yeast

A 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%.

As you can see from the medlar wine record below, I made 2 gallons, but added honey to the one and sugar to the other. You could make either or use Red grape juice instead of white for a warmer amber colour.

A Tiger Barn Cattery Wine Recipe

I made this hawberry wine recipe up because a friend recommended the flavour while eating them. Actually making a hawberry wine came about simply because I had a hedge full so it was a fast picking session. I think it was an hour or so to collect just over 3 Lbs.

3 Lbs of Hawberry (Hawthorn Berries)
7 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1 Red Aldi Rio D'Oro grape juice
1 tsp citric acid or 1 lemon's juice
2-3 Lbs of sugar
2 tsp of yeast nutrients
Harvest VR21 wine yeast.

There's nothing unusual about making this wine, it's completely straightforward. The only thing that surprised me was the amount of sludge I removed on the first rack.

Careful when you add sugar - 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%. I added some local honey from Lamyatt to bring the SG up.

A Tiger Barn Cattery Wine Recipe

As you can see my damson wine recipe with berries is quite flexible. I used a pound and a half of frozen berries picked in July & August, you may have something else in the freezer. You might take a look in farm shop or supermarket frozen summer fruit sections for something similar. If you don't have enough fruit, double up on the raisins and drop half a pound somewhere else.
You can see from the record I made two gallons and added local Lamyatt honey to one so I can compare the flavour in 2013.

2.5 Lb's of Damsons
1.5 Lbs of mixed berries from the freezer (Blueberries, Blackcurrant, White Currant, Red currant, Raspberry, Strawberry, Boysenberry, Tayberry & Loganberry)
6 pints (2 x 1.7 Litres) of boiling water
8 Oz of Raisins
A crushed Campden tablet.
1 tsp Pectolase
2-3 Lbs of sugar
1 tsp of citric acid
2 tsp TronOzymol Nutrient
Harvest VR21 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% when the hydrometer reads dry (0.990 - 0.995).

A Tiger Barn Cattery Wine Recipe

This damson wine recipe started from a stand of damson trees near Evercreech, Somerset and some roadside crab apples near Glastonbury, Somerset. A nice seasonal mix.

2 Lbs of Damsons
3 Lbs of mixed Crab Apples
1 gallon water
1 crushed campden tablet
1 1/2 tsp pectic enzyme
2-3 Lbs of sugar
1 tsp Citric Acid
2 tsp of yeast nutrients
1/4 tsp Tartaric Acid
Ritchies Port Yeast

I recommend freezing and thawing both fruits, then covering them in boiling water. It makes removing the damson stones and crushing the crab apples much easier.
I'd also try reversing the fruit ratio, so 3 Lbs of damsons and only 2 Lbs of crab apples and if you don't have 5 Lbs of fruit to spare, then use a combination of 3.5 Lbs of damson & crab apples and use a red wine yeast. It's a 3 in 1 wine recipe!