Has anyone ever made wine with the sloes left after making sloe gin?
Will the fact they've had sugar and alcohol (gin) added already make them a no no for fermenting, or will it help fermentation?
I've just put my sloe gin into bottles and the leftover sloes look too good to waste. I've also got some blackberry brandy I'm about to bottle - will I be able to reuse the blackberries to make wine?
Any ideas?
Will the fact they've had sugar and alcohol (gin) added already make them a no no for fermenting, or will it help fermentation?
I've just put my sloe gin into bottles and the leftover sloes look too good to waste. I've also got some blackberry brandy I'm about to bottle - will I be able to reuse the blackberries to make wine?
Any ideas?
