Sloe WineOrigin: British Period: Traditional |
Ingredients
1.8kg sloes (blackthorn fruit) 
Method:Pick over the sloes, de-stalk then place in a bucket along with the ginger then cover with 1l boiling water then mash down (this should sterilize the fruit (if you want to be absolutely certain they're sterile add 1/2 tsp sulphite)). Allow to cool to blood temperature (no higher than 40°C) then mash the fruit once again and add the pectic enzyme, lemon juice and tea. Cover and set aside (if you used sulphite you will have to leave for at least 24 hours, or until the sulphur smell has gone). When ready, prepare a yeast starter by combining the yeast and 1 tsp sugar in 200ml lukewarm water. Cover and set aside in a warm place for 20 minutes to activate. When ready add to the pulp mixture and stir in with a sterilized metal spoon. Cover and set aside to ferment for about 6 days (stir well each day). Strain the pulp into a demijohn then combine the sugar with 2l water in a pan. Bring to a boil, dissolve the sugar then take off the heat and set aside until lukewarm then add to the demijohn and make up to 5l with more water. Fit a bung and a fermentation lock and leave to ferment in a warm place until it has fermented out (ie all fermentation has stopped). Rack the wine ino a second fermentation jar, add a bung and a fermentation lock and set aside in a cool place until the wine clears.. As soon as the wine is clear and stable rack into bottles and stopper with corks. Lay the bottles down in a cool place and allow to mature for at least 12 months (2 years if you can). This is an excellent dry white wine, somewhat reminiscent of a fine sherry. |
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