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.
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