Bullace Wine

Bullaces, it was told to me, are ‘sloes with attitude’. Think small plums that are the some colour as sloes, and very tannic, and you’re there. They aren’t nice to eat, but apparently make a reasonable wine.

1.8kg Bullace
1.2kg sugar
225g chopped raisins
pectic enzyme
yeast and nutrient
water to 4.5 litres

Crush bullaces and pour 3 litres of boiling water over them. When cooled add the pectic enzyme, cover closely and allow to stand for a week on the fruit. Strain the juice into a pan and boil. Pour boiled juice over chopped raisins and sugar and mix. When cooled, add yeast and nutrient. Fement for ten days in bucket, then strain into demijohn.


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