Hi folks, This years seems to be a bumper for sloes and I'm planning on a foray in the next couple of days.
I've been hunting around trying to find an old Cornish recipe for sloe wine; I heard this on a radio show many years ago, but can't remember the details. I make sloe gin/vodka sometimes, but I seem to remember a recipe that used cold un-boiled sloes, the reason being the wine uses natural wild yeast that coats the sloes (the white powder) which gives a really high attenuation and a dry 'almondy' finish. The wine was made much like grape wine, simply crush, add water and sugar and ferment. Would any of you have any ideas about this, please?
I have captured this yeast in the past and bred it on, but it takes so long to do a wild culture and I want to crack on with our lovely crop of hedgerow sloes this year.
Thank you all for any ideas or help, it would be really appreciated.
I've been hunting around trying to find an old Cornish recipe for sloe wine; I heard this on a radio show many years ago, but can't remember the details. I make sloe gin/vodka sometimes, but I seem to remember a recipe that used cold un-boiled sloes, the reason being the wine uses natural wild yeast that coats the sloes (the white powder) which gives a really high attenuation and a dry 'almondy' finish. The wine was made much like grape wine, simply crush, add water and sugar and ferment. Would any of you have any ideas about this, please?
I have captured this yeast in the past and bred it on, but it takes so long to do a wild culture and I want to crack on with our lovely crop of hedgerow sloes this year.
Thank you all for any ideas or help, it would be really appreciated.
