A Tiger Barn Cattery Wine Recipe

2 Lbs of Yellow Crab Apples
1.5 Lbs of Red Crab Apples
1/2 Lb of Sloes (Optional replacement for the strawberry juice)
300 grams of Young's Strawberry Juice (1/3rd of a Can)
(Or 1 1/2 Lbs of sliced fresh strawberries)
Handful of fresh Elderflower Heads
Cup of strong tea.
1 gallon water
1 crushed campden tablet
1 tsp pectic enzyme
2-3 Lbs of sugar
1 tsp Citric Acid
2 tsp of yeast nutrients
Ritchies Port Yeast

I recommend freezing and thawing the fruits, then covering them in boiling water. It makes crushing the crab apples with your fingers easy.

A Tiger Barn Cattery Wine Recipe

4 Lbs of Sloes
300 grams of Young's Strawberry Juice (1/3rd of a Can)
(Or 1 1/2 Lbs of sliced fresh strawberries)
Cup of strong tea
1 gallon water
1 crushed campden tablet
1 tsp pectic enzyme
2-3 Lbs of sugar
1 tsp Citric Acid
2 tsp of yeast nutrients
Ritchies Port Yeast

I recommend freezing and thawing the fruits, then covering them in boiling water. As you don't need to remove the stones, it makes crushing the Sloes with your fingers easy and a potato masher is even faster.

A Tiger Barn Cattery Wine Recipe

4 Lbs of Damsons
300 grams of Young's Strawberry Juice (1/3rd of a Can)
(Or 1 1/2 Lbs of sliced fresh strawberries)
Cup of strong tea
1 gallon water
1 crushed campden tablet
1 tsp pectic enzyme
2-3 Lbs of sugar
1 tsp Citric Acid
2 tsp of yeast nutrients
Ritchies Port Yeast

This is a simple damson wine recipe. I recommend freezing and thawing the fruits, then pour your boiling water over them in your primary bucket. Removing the stones is mandatory and already takes a long time so having the flesh soft makes a difficult job easier and more tolerable.

A Tiger Barn Cattery Wine Recipe

This Elderflower wine recipe has an exceptional bouquet. If you had a lot of elderflower heads in your vicinity, use 25 elderflower blossoms per gallon ... I'd call that elderflower wine recipe "elderflower cordial with Sauternes yeast" ;)

25 Elderflower Heads
Zest of 1 lemon (grated)
7 pints of boiling water
1 crushed campden tablet
1 tsp pectic enzyme
1/2 tsp citric acid or half a lemon's juice
1/2 litre of Aldi Rio D'Oro 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. 8 Oz of Sultanas is an alternative or a 1/2 pint of strong tea.
2-3 Lbs of sugar
2 tsp of TronOzymol yeast nutrients
Sauternes 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%.

A Tiger Barn Cattery Wine Recipe

If you have a huge bed of strawberries, this is a great recipe .. or if you're lucky enough to have a PYO farm nearby, it's just an hour's pick in the morning for a gallon of wine, and you get to eat all your own strawberries!

4Lbs of fresh Strawberries
6 Pints of boiling water
1/2 tsp of Pectolase
1 litre Lidl Red Grape Juice
1/2 Lb Raisins
8 Oz Demerara Sugar
1 Lb (500g) Lidl Honey
1 tsp Citric Acid
Juice of 1/2 Lime
1 tsp TronOzymol
VR21 Yeast
Campden tablet

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

I think the blueberries were abysmal this year, they bloomed before there were enough insects about so I bought some frozen from Tesco's for £7!

3 Lbs of frozen Blueberries
5 pints of boiling water
1.5 pints of Rio Doro Red grape juice
1/2 teaspoon of pectolase
3 Lbs of sugar dissolved in water
1/2 a lemon juice
1/2 tsp Citric Acid
1/4 tsp Tartaric Acid
1/2 teaspoon of yeast energizer
Added Ritchies Port Yeast
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%.

A Tiger Barn Cattery Wine Recipe

I've made quite a few gallons of raspberry wine, some are thin and light, this one is the most viscous and another I bottled another too soon which continued to ferment very slightly in the bottle and produced an absolutely beautiful slightly sparkling wine.

We're lucky enough to have a PYO farm nearby, it's just an hour or two's pick for a gallon of wine. I picked over 5 Lbs in a nice mix of perfectly ripe Tulameen, Glen Ample & Tadmore Raspberries at Vale of Camelot and had enough left over to freeze and sprinkle in porridge for a while.

4Lbs of fresh Raspberries
6 Pints of boiling water
1/2 tsp of Pectolase
1.75 litres Aldl Rio Doro Red Grape Juice
1 Lb (500g) Lidl Honey + enough sugar to reach 1.080
1.5 tsp TronOzymol
Ritchies Port Yeast
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%.

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 kit cheapest and which wine you want to try.

We decided that we'd do five gallons that would be drinkable by Christmas or better still, next summer. We also decided that 5 gallons of one flavour would be too much, especially if it wasn't that good so we plumbed for 5 different Connoisseur wine kits.

From their collection we chose five reds:

Barolo - Grape Juice, Water, Bentonite, Lalvin EC-1118 & Toasted Oak Chips

Cabernet Merlot - Grape Juice, Water, Bentonite, Lalvin EC-1118 & Oak Chips

Pinot Noir - Grape Juice, Water, Bentonite & Lalvin EC-1118

Rioja Tinto - Grape Juice, Water, Bentonite & Lalvin EC-1118

Shiraz - Grape Juice, Water, Bentonite & Lalvin EC-1118

A Tiger Barn Cattery Wine Recipe

We'd called a moratorium on winemaking in 2013, we had way too much and we were bottling less and ageing in demijohns. Rather than making more wine I spent most of the summer constructing a new cellar rack system to hold what was around 700 bottles, yeah, you read that right, 700!

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 kit cheapest and which wine you want to try. We'd just tasted last summers brews of the Connoisseur Barolo, Connoisseur Cabernet Merlot, Connoisseur Pinot Noir, Connoisseur Rioja Tinto and Connoisseur Shiraz - They were all so good I thought we should just make the two we didn't make for next summer, you know, just to keep my hand in!

So we bought a Connosseur Merlot and a Connosseur Valpolicella

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%.

A Tiger Barn Cattery Wine Recipe

The reality is that honey isn't cheap, but if you can make a country wine then you can make a mead. You'll just be cooking the honey in water rather than adding pounds of sugar … and you save a lot of time picking fruit!

1 Lb of Tart Morello Cherries, pitted
2 Pints of Vitafit 100% Apple Juice
1 pint of boiling water
Add Honey Water (2.5 Lbs of Honey dissolved in 2.5 pints of boiling water)
330 ml of Youngs White or Red grape juice (For body & tannin)
1/2 tsp pectic enzyme
1tsp citric acid or Lemon & Lime juice
2 tsp of TronOzymol
Lalvin K1-V1116
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%.

A Tiger Barn Cattery Wine Recipe

The reality is that honey isn't cheap, but if you can make a country wine then you can make a mead. You'll just be cooking the honey in water rather than adding pounds of sugar … and you save a lot of time picking fruit!

3/4 litre of Youngs concentrated White grape juice (Half 900g Can)
Honey Water (2.5 Lbs of Honey dissolved in 2.5 pints of boiling water)
1tsp citric acid or Lemon & Lime juice
2 tsp of TronOzymol
Lalvin K1-V1116
Crushed campden tablets

When all the ingredients are in 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%.

A Tiger Barn Cattery Wine Recipe

The reality is that honey isn't cheap, but if you can make a country wine then you can make a mead. You'll just be cooking the honey in water rather than adding pounds of sugar … and you save a lot of time picking fruit!

2 Lbs of Loganberries
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

When all the ingredients are in 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%.

A Tiger Barn Cattery Wine Recipe

The reality is that honey isn't cheap, but if you can make a country wine then you can make a mead. You'll just be pasturising the honey in water rather than adding several pounds of sugar … and you save a lot of time picking fruit!

2.5 Lbs of Honey dissolved in 2.5 pints of water
1 tsp citric acid or juice of one Lemon
Ugandan Fair Trade Vanilla Beans, split & scraped
2 tsp of TronOzymol
Lalvin 71B-1122 Yeast
Crushed campden tablets

When all the ingredients are in 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%.

A Tiger Barn Cattery Wine Recipe

The reality is that honey isn't cheap, but if you can make a country wine then you can make a mead. You'll just be pasturising the honey in water rather than adding several pounds of sugar … and you save a lot of time picking fruit! This is an easy mead to make, all you need is fruit juice and honey … Commercial fruit juice is FULL of sugar and water, but there's enough pulp to actually work as a flavouring especially at the end of the fruit season. Just steer clear of any juices with chemicals - Always read the labels for preservatives because they kill yeast.

2.5 Lbs of Honey dissolved in 2.5 pints of water
1.5 Litre Cranberry/Raspberry Juice
1 tsp citric acid or juice of one Lemon
Cup of strong tea, brewed until it's cold.
2 tsp of TronOzymol
Lalvin 71B-1122 Yeast
Crushed campden tablets

When all the ingredients are in 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%.

A Tiger Barn Cattery Wine Recipe

The reality is that honey isn't cheap, but if you can make a country wine then you can make a mead. You'll just be pasturising the honey in water rather than adding several pounds of sugar. This is an easy mead to make, all you need is fruit juice and honey … Commercial fruit juice is FULL of sugar and water, but there's enough pulp to actually work as a flavouring especially the higher end juices. Just steer clear of any juices with chemicals - Always read the labels for preservatives because they'll kill the yeast.

2.5 Lbs of Honey dissolved in 2.5 pints of water
1 Litre Peach Nectar Juice
1 tsp citric acid or juice of one Lemon
2 tsp pectic enzyme (pectolase)
Cup of strong tea, brewed until it's cold.
2 tsp of TronOzymol
Lalvin 71B-1122 Yeast
Crushed campden tablets

When all the ingredients are in 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%.

A Tiger Barn Cattery Wine Recipe

The reality is that honey isn't cheap, but if you can make a country wine then you can make a mead. You'll just be cooking the honey in water rather than adding pounds of sugar … and you save a lot of time picking fruit!

1 Lb of Blackberries (Lovington)
1.5 pints of boiling water
Pasturized Honey Water (2.5 Lbs of Honey in 2.5 pints of water)
1 litre of Aldi's Del Oro Red grape juice (For body & tannin)
1 tsp pectic enzyme
1 tsp citric acid
2 tsp of TronOzymol
Lalvin KV1116
Crushed campden tablets

When all the ingredients are in 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%.

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%.

A Tiger Barn Cattery Wine Recipe

This was the New Year freezer clear out. Blackcurrants from my own bushes, haw berries from my own Hawthorn trees and the last of our neighbour's cherries .. along with the last Chosen Hill Farm Tayberries and Boysenberries … I was making a Blueberry Melomel at the same time so I reused the Blueberry skins, plenty of colour and flavour left in those even with squeezing the pulp!

1 Lb of Blackcurrants from Tiger Barn
1/2 Lb of Hawberries from Tiger Barn
1 Lb of frozen Tayberries from Chosen Hill Farm
1 Lb of frozen Boysenberries from Chosen Hill Farm
1 Lb of Red Cherries from Marsh Farm
2 1/2 Lbs of Blueberry Skins left over from Blueberry Melomel
1/2 litre of Vitafit Apple 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 sugar/Dextrose 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
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%.

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 carriage prices I've seen online.

A Tiger Barn Cattery Wine Recipe

This recipe is for two gallons. When the primary fermentation is complete I'll put the liquid into two demijohns, then when all the racking is complete, I'll age the wine with vanilla, almond extract or spices. If you want to make one gallon, use 4 Lbs of Honey and around 1.5 Lbs of Blueberries and less water and TronOzymol.

8 Lbs of Honey simmered in 1.5 litres of water
2.5 Lbs of Blueberries
1 crushed campden tablet
1 cup of strong tea for tannin
4 pints of boiling water
1 teaspoon of pectolase
3 teaspoon of yeast energizer
Ritchies Port Yeast
Crushed campden tablets

When all the ingredients are in 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%.