Winemaking recipe: Sloe Wine
Sloe wine has a wonderful flavour all of it's own. This recipe also includes lemon and raisins for added citrus and deep red wine flavours but these can easily be left out if desired.
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of wine being made.
| Item |
Quantity |
Comment |
| Acid blend |
2 teaspoon(s) |
|
| brown sugar |
2.5 pound(s) |
|
| Campden Tablets |
1 tablet(s) |
crushed |
| lemons |
2 fruit(s) |
Rind and juice |
| pectin enzyme |
1 teaspoon(s) |
|
| Raisins |
8 ounce(s) |
chopped |
| Sloes |
3 pound(s) |
|
| Tannin |
0.25 teaspoon(s) |
|
| Water |
|
see instructions |
| Yeast nutrient |
1 teaspoon(s) |
|
| Yeast, all purpose |
|
as directed |
Instructions
- Having picked fruit remove any greenery, bad fruit or bugs. Now wash them before putting them in a large pan with the lemon rind and raisins.
- Add enough of the water to cover the fruit and bring to the boil. Once boiling simmer gently for a few minutes, before allowing to cool until lukewarm. Now add a crushed Campden tablet. Cover with lid or clean linen and wait 24 hours.
- After 24 hours mash the fruit with a potato masher.
- Now add enough warm water to bring liquid up to fully quantity before adding the sugar (stirring until well dissolved), acid blend, tannin, pectic enzyme and yeast nutrient. Again cover.
- After 24 hours, add yeast.
- After one week remove all fruit and sediment. Add the remaining sugar and transfer remaining liquid to fermentation into demi-johns and fit with airlocks.
- Rack off sediment bi-monthly for 6 months, sweeten further if necessary/ to taste and then leave for at least a further 6 months before drinking.
Winemaking equipment
See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).