Sloe wine how to

https://www.youtube.com/watch?v=yyrpGqT7H8I

Here is a short video on making sloe wine, all the equipment such as spoons saucepans and fermenting containers were wash with boiling water to sterilize them, you can use thin bleach to sanitize utensils also or a specific sanitizer for home brewing, I did not use any chemicals in this video, only boiling water.

The recipe for this one gallon batch is,
3 lb sloe berry's
2 and a quarter lb of sugar,
half a lb of raisins,
bakers yeast,
water to one gallon.

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Rice and raisin wine.

This is a simple wine to make its quick to mature and is a good wine to start with if your new to wine making. It will be ready to drink only 4 to 6 weeks after fermentation has finished.

Recipe:
750 rice,
500g raisins,
1000g sugar,
yeast,
yeast nutrient,
half teaspoon citric acid,
and water to 4.5 litre.

Things you will need:
sanitizer.
10 litre primary fermentation bucket with lid bung and airlock.
secondary fermentation container demijohn " 1 gallon glass jar"
funnel.
sieve.
syphon tube.
6 empty 750ml wine bottles.
corks.
corker.
hydrometer. "to calculate the abv% of a finished wine or beer, help to determine if fermentation is finished, also to measure how much sugar there is in a must/ fruit juice/ wort. and to determine how much sugar needed to raise the gravity to produce a wine of the desired strenght"

Method: (Sanitize every thing that will touch the must/wine) Dissolve the sugar in one litre of boiling water allow it to cool and then pour it over the washed raisins and rice that are already in the primary fermentation bucket, "do not chop or mince the raisins" add the citric acid, yeast nutrient, and three litres of cold water, next sprinkle on the yeast, stir and fit the bucket lid and airlock, leave in a warm place for 7 days stiring daily, on day seven using a funnel helps strain through a fine sieve into a demijohn or a one gallon jug, top up with cooled boiled water if needed, keep in a warm place untill fermentation has finished, rack the wine off its sediment using the syphon and then filter the wine, it can be bottle now BUT BE SURE that fermentation has completely finished before any wine is bottled if fermentation has not finished and there is sugar in the wine it can ferment in the bottle and explode very dangerous "glass bombs". a hydrometer reading of .995 or 1.000 would have very little sugar. now its ready for drinking. if after two months you still have not got around to bottling the wine rack it into a fresh clean sanitized demijohn and add 1 crushed campden tablet to one gallon this will keep it fresh for nine months.

wash the bottles make sure they are thoroughly clean before sanitizing them, and dont forget to sanitize the corks too :)

This wine gose down well, it will need to be filtered it tends to be quite hazy and slow to clear if not filtered, I also noticed that when the wine is placed in the fridge it will soon develop a kind of chill haze even after its has been filtered probably from the starch in the rice?