I picked the wine habit up, when I spent 12 months working a contract in Italy.

It still fermenting nicely and I have been and I went out and bought myself a kit for making stout on Friday. I can't start that, until the wine has been racked to my second fermenting vessel, I only have two fermenting. vessels.

One of the nicest red wines I made was from sloes. I picked a load as there were loads of them that year then washed them a gently ran them through our blender so that the flesh was taken off the stone and the stones could then be easily removed.

The pulp was added to a tin of red wine mix and fermented in a bucket for a while then transferred to three demijohns.

It took a while to clear but the wine was really good - like a good Merlot. Always wanted to do it again but never have.

Sloe Gin takes some beating.---:D:D:D




PS. Keep a chair near by while you're doing some testing.-:eek:

If you filter the mush that’s left from Sloe Gin and add it to a cheapish bottle of Red - it makes a nice fortified wine - a bit like Port ;)