Homemade Wine

RiderOnTheStorm

Didnt see this thread here already, so apologies if it is and I missed it (my search facility is not as it used to be a couple of weeks ago!)

I made Slow wine about 2 years ago (started in early autumn). This is real wine-making as I know it (ie picking real fruit!) but it is very slow and I have not tasted it yet! The instructions I have say to leave it for 3 years (or more for better taste) and this is far to slow for me! I have since switched to wine-kits with great success!
Anyway, my few bottles of Sloe wine seem to have a lot of sediment / pulp in them. Does anyone have experience of Slow wine? or any wine made directly from fruit? Should I just leave it another year or would it ruin it to open and taste to check? (or open to add anything?)

I will try and get pic of wine, if that will help any experts out there.

RiderOnTheStorm

2 threads on how to make your own beer, and nothing on how to make your own wine? thats a shame. making wine (and drinking it) is as much fun as beer imho. Its not much cheaper than getting your wine in Lidl, though. But its not all about price, is it?

The Sweeper

Okay, well why don't you have a quick glance at the first two or three posts on the Homebrew How To sticky, and then tell us something similar about your experience with making wine? That may generate more interest and you could get an answer on your sediment question.

By the way, is it slow wine, as in not very fast, or sloe wine, with sloe berries?

Blub2k4

When you go to drink it, decant it to and leave the sediment behind in the bottle. Traditional wines often have a sediment in them.