Hopefully you aren’t a clock-watcher, because this is going to take some patience - you won’t be drinking this for at least a year. But it’s easy enough to make.
Hello. We’ve made this wine a couple of times and it has turned out great! We’re just making more for next years drinking and we’ve hit a problem! We done exactly the same as before but after adding the lemons, raisins & sugar it has started to ferment? We added two crushed camden tables after crushing the sloes. Please advise, or HELP! Regards D&L
I’m sure haha. This is me trying to mediate my heavy Wigan accent somewhat. It never really works. And when everything is voice-activated these days… *sigh* 😀
Hello, thanks for the video. I'm looking to make sloe wine and wondered how this one turned out? would you make any alterations to the recipe? I guess i mostly wonder how sweet it was, i prefer a less sweet wine so wondered if brewing sugar might be preferable or if it wasn't too sweet? I am pretty new to this and was also wondering if you are always keeping it in a warm cupboard? And i didn't see it in the video but i assume the yeast nutrient goes in when the yeast goes in? Sorry for so many questions. Thanks, Tom.
Hi Tom. I actually had a bottle of this a few weeks back and was good. Not too sweet in my opinion, but I think you could probably reduce the sugar by a couple hundred grams and still be Ok. It’s all about experimenting really; maybe you can get enough sloes and do another batch, one with less sugar and see which you prefer. It’s an odd wine really, mostly fruity, but also a bit medicinal (try aloe vodka too, you get big almond flavours with that too!) 😊 Always fermented at around 20 Celsius and once bottles left at ambient temp in a cupboard, so around 15 Celsius. Yes, yeast nutrient can go in with the yeast. Hope it turns out well and that you like it. 👍🍷
Jimbo's Homebrew cheers mate. Yeah it’s the plight of the wine maker unfortunately. Some wines are ready much quicker though - rosehip (which I did a video on) and parsnip are both ready at around the 6 month mark in my opinion.
Yeah it’s good! It’s definitely unusual, very fruity, slightly estery, sweet to start and dry at the finish. Slightly medicinal, but not as much as with sloe vodka. Only tasting it for yourself will do it justice 😊 Hope you make a nice batch, cheers! 👍🍷
Hello mate wonder if you can help me I followed this recipe for sloe wine and your ment to leave it alone two months for it to get a mould on before you start racking etc But ive hardly got any mould Its good what your doing crushing them ill do that in two weeks when im ment to remove the layer of mould i dont currently have It was a double mix i did allrecipes.co.uk/recipe/35552/sloe-wine.aspx
Hi there. I’ve seen a few recipes like this - Brewbitz do it like this too - but the recipe I used doesn’t bother with it. I’ll be honest, I’m not sure it is worth it, as you have to wait a good while for your wine anyway and this just adds 2 months extra... maybe I’ll try it one time, but I recently cracked a bottle open that misses this step (one from this video, in fact) and it was very nice indeed. Very fruity and nicely balanced. So anyway, even without much mould, remove whatever there is and carry on with the recipe. I’m sure it will turn out great! 🍷🍷
@@8pibrewing867 thankyou for your help it does smell great Whats your view on adding camden tablets as i get very mixed opinions Im also following your rosehip recipe got 3 mixs worth in the freezer all different sizes but before i make i need to get some heat pads or wraps as ive loas of stuff to do been given loads fruit et Thanks for replying
marcusluker no worries, hope your rosehip wine turns out well too. It’s one of my favourites. As for campden tablets, I tend to use them as a precaution now, especially to kill any wild yeast before I add my own yeast. You just need to make sure you give it 24 hours at least before adding your own. Some fruit are prone to wild yeast, like sloes and strawberries, others not so much. So campden tablets are good to use in my opinion. Ps: I don’t recommend ever making strawberry wine. Each to their own, and it sounds like it should be amazing, but it’s like medicine! :)
@@8pibrewing867 cheers I just read everywhere people saying camden tablets ruin the flavour then others say if you leave it six months the flavour comes bk
Hello. We’ve made this wine a couple of times and it has turned out great! We’re just making more for next years drinking and we’ve hit a problem! We done exactly the same as before but after adding the lemons, raisins & sugar it has started to ferment? We added two crushed camden tables after crushing the sloes. Please advise, or HELP!
Regards D&L
You have to watch this with subtitles on it's hilarious 😂😂😂
I’m sure haha. This is me trying to mediate my heavy Wigan accent somewhat. It never really works. And when everything is voice-activated these days… *sigh* 😀
hahahaha ffs I've completely lost what the lad is saying, reading the subtitles has me creased. "I'm no file" right after putting them on got me.
Cool how to mate I don’t have access to Sloes but like to make wine in general.
Cheers 🍻
Nice one mate. Which wines do you usually make?
I have have 20 bottles Merlot on the shelf mild tannins with toasted oak, and a Pino Gre in the fermenter now.
Hello, thanks for the video. I'm looking to make sloe wine and wondered how this one turned out? would you make any alterations to the recipe? I guess i mostly wonder how sweet it was, i prefer a less sweet wine so wondered if brewing sugar might be preferable or if it wasn't too sweet? I am pretty new to this and was also wondering if you are always keeping it in a warm cupboard? And i didn't see it in the video but i assume the yeast nutrient goes in when the yeast goes in? Sorry for so many questions. Thanks, Tom.
Hi Tom. I actually had a bottle of this a few weeks back and was good. Not too sweet in my opinion, but I think you could probably reduce the sugar by a couple hundred grams and still be Ok. It’s all about experimenting really; maybe you can get enough sloes and do another batch, one with less sugar and see which you prefer. It’s an odd wine really, mostly fruity, but also a bit medicinal (try aloe vodka too, you get big almond flavours with that too!) 😊 Always fermented at around 20 Celsius and once bottles left at ambient temp in a cupboard, so around 15 Celsius. Yes, yeast nutrient can go in with the yeast. Hope it turns out well and that you like it. 👍🍷
@@8pibrewing867 Thats great, thanks for the reply, might try a couple different batches then.
Great walk though, never made a wine before, going to have to have a go, don't know if I could wait 12 months tho.😉🍻
Jimbo's Homebrew cheers mate. Yeah it’s the plight of the wine maker unfortunately. Some wines are ready much quicker though - rosehip (which I did a video on) and parsnip are both ready at around the 6 month mark in my opinion.
What did it taste like?? I'll looking at making a batch or two as it is harvest time - and I still have 2 kg's in the freezer...
Yeah it’s good! It’s definitely unusual, very fruity, slightly estery, sweet to start and dry at the finish. Slightly medicinal, but not as much as with sloe vodka. Only tasting it for yourself will do it justice 😊 Hope you make a nice batch, cheers! 👍🍷
@@8pibrewing867 Thanks... I'm gonna give it a go, that's for sure!!
Hello mate wonder if you can help me
I followed this recipe for sloe wine and your ment to leave it alone two months for it to get a mould on before you start racking etc
But ive hardly got any mould
Its good what your doing crushing them ill do that in two weeks when im ment to remove the layer of mould i dont currently have
It was a double mix i did
allrecipes.co.uk/recipe/35552/sloe-wine.aspx
Hi there. I’ve seen a few recipes like this - Brewbitz do it like this too - but the recipe I used doesn’t bother with it. I’ll be honest, I’m not sure it is worth it, as you have to wait a good while for your wine anyway and this just adds 2 months extra... maybe I’ll try it one time, but I recently cracked a bottle open that misses this step (one from this video, in fact) and it was very nice indeed. Very fruity and nicely balanced. So anyway, even without much mould, remove whatever there is and carry on with the recipe. I’m sure it will turn out great! 🍷🍷
@@8pibrewing867 thankyou for your help it does smell great
Whats your view on adding camden tablets as i get very mixed opinions
Im also following your rosehip recipe got 3 mixs worth in the freezer all different sizes but before i make i need to get some heat pads or wraps as ive loas of stuff to do been given loads fruit et
Thanks for replying
marcusluker no worries, hope your rosehip wine turns out well too. It’s one of my favourites. As for campden tablets, I tend to use them as a precaution now, especially to kill any wild yeast before I add my own yeast. You just need to make sure you give it 24 hours at least before adding your own. Some fruit are prone to wild yeast, like sloes and strawberries, others not so much. So campden tablets are good to use in my opinion. Ps: I don’t recommend ever making strawberry wine. Each to their own, and it sounds like it should be amazing, but it’s like medicine! :)
@@8pibrewing867 cheers
I just read everywhere people saying camden tablets ruin the flavour then others say if you leave it six months the flavour comes bk
marcusluker can’t say I’ve ever experienced reduced flavour, but country wines are ideally bottled for 6 months before drinking anyways.