Make Wine at Home: Sloe wine recipe

METRIC/IMPERIAL

900g/2 lb sloes

4 bananas

250g/8-1/2oz raisins

2 lemons

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.

Sloe gin

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.

14. November 2011 by admin
Categories: Introduction, Recipes, Uncategorized | Tags: , , , , , , , , , , , , | Comments Off on Make Wine at Home: Sloe wine recipe

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