Here's mine - makes 3 gallons:
9 lbs Sloes (frozen) 21 pints boiling water 9lbs sugar More sugar later. 3 tins red concentrate Campdens, pectolase, Vitamin B, yeast nutrient.
Unfreeze sloes, pour on 3 pints water, mash. Add 9 lbs sugar, and red concentrate, throw in the rest of the water and 3 crushed campdens, stir like heck, and leave to cool. Add pectolase, cover and leave 24 hours.
Add Vitamin B and yeast nutrient, add more sugar to take the SG up to about 1100. Add the yeast - I generally use a Burgundy yeast. Stir twice a day for 10 days - 2 weeks. Rack in to secondary. Rack again after it's finished working, and leave it for 6 months or so before bottling. It'll come out about 13 - 13.5%.
You can use chopped raisins in place of the red grape concentrate - ½lb per can of concentrate, but I found it to be more hbuttle than I could be bothered with. If you pick the sloes early, the result will be rather thin and sharp, so probably best to wait till mid-late September.
cheers, robin -- www.newforestartgallery.co.uk www.badminston.demon.co.uk www.robinsomes.co.uk www.amazonian-fish.co.uk www.pisces-conservation.com www.irchouse.demon.co.uk www.blackwell-science.com-southwood Trust me, I'm a webmaster...
