Old Speckled Hen Posted March 7, 2011 Share Posted March 7, 2011 Mmmmmmmm just bottled some and it's rather nice.... Just started some sloe wine too having found 10lbs of sloes in the freezer What's your favourite hedgerow wine? Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted March 8, 2011 Share Posted March 8, 2011 Ooh sloe wine I've never made wine, but would love to have a go. My mum liberated a couple of demi johns from someone's glass recycling a while back, and I'll have to go round and see if she has any of dad's old winemaking stuff in the loft Quote Link to comment Share on other sites More sharing options...
Old Speckled Hen Posted March 8, 2011 Author Share Posted March 8, 2011 Sloe Wine 3 lb sloes 250g concentrated red grape juice (I use 8oz mashed raisins) 2 lb sugar 6 ½ pints water 2 tsp citric acid 1 tsp tannin Pectic enzyme Nutrient Campden tablets Burgundy yeast 1. Stalk, wash and crush the sloes and pour hot water over them. Cover and leave to cool. 2. Add pectic enzyme, acid and one crushed campden tablet, cover and leave for 24 hours. 3. Stir in grape juice or raisins, tannin, nutrient and activated yeast. Ferment on the pulp for 4 days, keeping fruit submerged. 4. Strain out, press dry and discard fruit. Stir in the sugar and dissolve. Pour must into a demijohn and top up with cold boiled water. Fit an airlock and ferment out to dryness. 5. Rack into a clean demijohn, add one campden tablet and store until wine is bright. 6. Rack again and store at least one year before bottling. (If you can refrain for that long!) __________________ Quote Link to comment Share on other sites More sharing options...
