)Sloe Wine (Spiced)
2lb's sloes
4lb sugar
2 paprika pods or chillies
1 gallon water
1 oz. root ginger
yeast
Put washed and drained friut, free from stalks, into a jug and pour on boiling water. Leave until the friuts burst then strain through muslin and dissolve the sugar in the juice. When cool ,add the yeast and bruised spices and proceed as normal, straining off the pulp after 14 days of fermentation.
This should be prepared as a sweet wine and only if a rather peppery flavour type is liked.
It is an odd pale pink colour a bit too sweet for me, i'd drop to 3lb's sugar next time, but certainly quiet plateble. Good with curry!
P.S we call it "Chillie 'n' Sloe" and if said fast enough people think it's come from South America ...up until they have the first sip!.
P.P.S this book is great it's amazing what you can make wine out of. I should list a few receipes if I get the chance!.
