Make Wine at Home: Sloe wine recipe
900g/2 lb sloes
850g/1 lb14oz white sugar
3.75 litres/6-½- pints hot water
Burgundy wine yeast and nutrient
1 Stalk and wash the sloes. Peel and slice the bananas. Wash and chop the raisins. Thinly pare the lemons. Place all the fruit in a bin and pour hot water over. Cover and leave to cool.
2 Add the strained lemon juice, yeast and nutrient and ferment on the pulp for five days keeping the vessel covered and pressing clown the floating fruit twice each day.
3 Strain out, press dry and discard the pulp. Stir in the sugar and pour the must into a fermentation jar. Fit an airlock and ferment to a finish.
4 Rack into a sterilized storage jar. Add one Campden tablet and keep in a cool place until the wine is bright. Rack again and keep in bulk for six months and a further six in the bottle. Serve as a dry table wine.
Stalk, wash and prick with a fork 340g/12oz of black-ripe sloes, place them in a suitable jar, sprinkle on 170g/6oz castor sugar and pour on one bottle of gin. Seal securely and shake gently to dissolve the sugar. Store on a cool shelf for three months. Shake the jar every now and then to extract the colour and flavour from the sloes. Drain into sterilized bottles and keep for six months.