How To Make Sloe Wine
Add drained sloes to sterilised fermenting bucket.
Add 3 pints / 1.7 litres of boiled water.
Stir in a crushed Campden tablet, and fit lid.
Leave for 24 hours, then mash with sterile potato masher.
Add chopped raisens.
Add pectolase.
Create a sugar syrup by adding the sugar to a pint boiling water.
Add sugar syrup to fermenting bin and stir.
Top up fermenting bin to 5 litres.
Leave for 24 hours.
Add yeast.
Add yeast nutrient.
Cover fermenting bin and move to warm place for 10 days.
Strain the contents of fermenting bin into a demijohn.
Fit airlock and bubbler.
When fermentation is complete, rack into clean demijohn.
Add one crushed Campden tablet.
Rack regularly until wine clears, then bottle and enjoy after 6 months.
Sloe wine is a medium bodied wine. Freely available in the countryside, making this wine a foragers dream. The added raisens give the wine extra flavour, encourage the wine yeast and add body and smoothness. Which in turn encourage and maximise alcohol production. Raisens are black dried grapes. Your finished wine should acheive 12.5% alcohol which is 22% proof.
Preparation time: 40 minutes
Initial fermentation time: 9 days
Time to be ready to drink: 6 months
3lb/1.36kg Sloes
12oz/340grams Raisens or Sultanas
3lb/1.36kg Sugar
1 teaspoon Pectolase
2 Campden tablets
1 teaspoon/5 grams yeast nutrient
1 satchet all purpose wine yeast
Sweetness: Medium Sweet
Calories per bottle: 400 approx
Yield: 6 bottles
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