After doing a juice based sloe earlier this summer, picked 4lb of sloes and split into two batches. Started last night. dj1 1kg of sloes dj2 2lb of sloes 880g sugar 1.5 ltrs of rgj (might add another 0.5 ltr after first rack and off must) 1 tsp of citric, pectolase and powdered tannin. 1/2 tsp of wilko yeast nutrient GV4 yeast. Method, after washing sloes, into pan with camden and cold water for 24hrs. Then destalked and left for another 24hrs (not recommended, just lazyness on my part). Boiling water over sloes and simmered while crushing sloes as they softened, resulting liquid strained into dj's, boiling water over mash again and repeated thrice to get most of juice and flavour out. 880g of sugar added to each dj, disolved in 1/2 ltr of red grape juice for both. Hoping to add more rgj after racking as there's still a bit of fruit material in the dj. Fermenting away.