Kitzinger Sloe Wine Part 1 of 2

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After washing, the sloes are crushed or crushed and – as far as possible – crushed without stones, so that the ingredients can be better leached out during fermentation. Steam juicing is completely unsuitable.

Depending on the choice, cloves or crushed cinnamon sticks can be added.

Dissolve the sugar (1) in hot water, cool the sugar water solution and add the yeast nutrient salt, the pure cultured yeast and the antigel. Then mix the fruit pulp with the sugar water and fill the whole into a balloon using a funnel. Immediately close the balloon with a fermentation cap. Use a larger balloon for this mass (about 20l balloon), because the mash rises very high, about 50% should remain free as fermentation space! During the fermentation period, the balloon contents should be turned over daily to ensure that the pulp and liquid are well mixed. The mash fermentation lasts 2 to 3 weeks, in cool rooms about 4 weeks. During this time, most of the sugar present is converted into alcohol. After pressing, the liquid is remeasured and should yield the mass indicated in Yield, if this mass is not reached, it must be topped up with water. The reason is that the sugar concentration must not exceed a maximum (initial must weight of 125 °C Öchsle [Oe]), as this slows down the fermentation and the wine is late.

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