Remember to sterilise all equipment before use.

Pop the sloes in a bucket and pour on 1 gallon of boiling water.

Give them a good stir and pop the top on firmly.

Place the bucket somewhere warm (approx 20°C) for 2 months to allow a mould to grow on the top.

After 2 months there should be a thick mould, carefully remove this (in 1 go if possible).

Prepare your second fermenting bucket by stretching the muslin bag over the top.

Carefully pour in the sloe infusion.

Once you have poured it all in, leave it in the muslin for a little while to allow any remaining liquid to drip into the bucket.

Now remove the muslin bag and the sloes.

Stir the sugar and stir until it is all dissolved.

Take a hydrometer reading and save this for later.

Stir in the yeast nutrient and the yeast.

Put the lid on loosely and transfer to somewhere warm (approx 20°C) for 7 days, stirring daily.

After 7 days, strain again through muslin into another bucket to catch any remaining bits of sloe and then transfer into a demi-john.

Fit a bung and airlock (half filled with water) and transfer to a cool corner in the house, ideally around 16°C to 20°C to allow for the fermentation to complete.

When you think the fermentation has finished, check the Specific Gravity with your hydrometer.

Once the fermentation has completed, rack the wine off the sediment into a clean, sterilized demi-john.

Add 1 crushed Campden tablet and 1 teaspoon of pectolase.

Stir. Refit the airlock and leave to clear.

Once clear, take the final hydrometer reading.

Bottle and leave for 6 months - ideally longer.