How To Make Sloe Wine

Sloe wine
Clean and wash Sloes (being careful not to damage them).
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.

Preparation time: 40 minutes

Initial fermentation time: 9 days

Time to be ready to drink: 6 months

Sweetness: Medium Sweet

Calories per bottle: 400 approx

Yield: 6 bottles

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