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Friday, November 12, 2010

SLOE WINE

Just 4 u

Ingredients:
3 lb. sloes 6 pints water
½ lb. raisins Yeast and nutrient
3 ½ lb. sugar

Method:
Place the sloes in a crock or bowl and pour over them the boiling water.
Mash the sloes well, adding the minced raisins, 2 lb. sugar and, when cool, the yeast. Stir well,
cover with a cloth and ferment in a warm room for 10 days, stirring each day. Then strain,
add remaining sugar, and pour into fermenting jar. Fit air lock and leave in a warm room
for four weeks to ferment, then taste. If too bitter, a little more sugar can be added. Refit
air lock and store in a cool place to clear for a few weeks. When clear, bottle and store for
at least a year before use.

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