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Sloe wine

• Place the sloes in a bucket or bowl and pour the boiling water over them.
• Mash the sloes well
• At the minced raisins
• If not using the raisins, add the red wine concentrate.
• When cool, add the pectic enzyme
• 24 hours later, add the wine yeast, yeast nutrient and 2lb of the sugar.
• Stir well, cover with a cloth and ferment in a warm room for 10 days, stirring each day.
• Strain, add the remaining sugar, and pour into a fermenting jar, topping up to the bottom of the neck with cold water.
• Fit an airlock and leave in a warm room for four weeks to ferment, then taste
• If too bitter, a little more sugar can be added.
• Refit the airlock and store it in a cool place to clear for a few weeks.
• When clear, bottle and store for at least a year before use.