Advice for making Sloe gin, first attempt ever...
Discussion
We're in - Took the dog to the lake and managed to come home with 1.3kg of Sloe berries!
They're currently in the freezer whilst we get everything else.
So, enough for 3 bottles there (going by the 400g sloes/ 200g sugar method).
Shame it will have to wait for next Christmas to be drunk!!!
They're currently in the freezer whilst we get everything else.
So, enough for 3 bottles there (going by the 400g sloes/ 200g sugar method).
Shame it will have to wait for next Christmas to be drunk!!!
Port no, cheap sherry or dry cider yes!
Or stuff a duck with the sloes and roast for some mental gravy!
Also, the sle gin you make now will be more than drinkable this Christmas, and even better in 15 months assumig you can keep it that long.
One more thing, sloe gin and cava/prosecco cocktails are absolutely stunning.
Or stuff a duck with the sloes and roast for some mental gravy!
Also, the sle gin you make now will be more than drinkable this Christmas, and even better in 15 months assumig you can keep it that long.
One more thing, sloe gin and cava/prosecco cocktails are absolutely stunning.
Barchettaman said:
Port no, cheap sherry or dry cider yes!
Also, the sle gin you make now will be more than drinkable this Christmas, and even better in 15 months assumig you can keep it that long.
One more thing, sloe gin and cava/prosecco cocktails are absolutely stunning.
Well, maybe, just maybe, we'll try a bottle then!Also, the sle gin you make now will be more than drinkable this Christmas, and even better in 15 months assumig you can keep it that long.
One more thing, sloe gin and cava/prosecco cocktails are absolutely stunning.
Will be hitting Sainsbury's tonight for the gin and sugar!
Will get some pics up when it's in the bottle
Podie said:
Bottled 4 litres from last year and got another 4 litres in for this year!
We had enough for another litre but thought we'd start with this...Sugar all seems to have dissolved, which I thought would take longer but it has started to go pink already!
Quite excited - shame we have to wait so long!
dom9 said:
Podie said:
Bottled 4 litres from last year and got another 4 litres in for this year!
We had enough for another litre but thought we'd start with this...Sugar all seems to have dissolved, which I thought would take longer but it has started to go pink already!
Quite excited - shame we have to wait so long!
markoc said:
Anyone heard of using the leftover sloes (once the gin is filtered out) to make a sloe port from red wine? It has been mentioned to me as a use for the ginny sludgey sloes that are left over...
Dont know about booze but my mates wife used to make fruit cake and chocolate bars using the leftovers, bloody lovely!dom9 said:
We're in - Took the dog to the lake and managed to come home with 1.3kg of Sloe berries!
They're currently in the freezer whilst we get everything else.
So, enough for 3 bottles there (going by the 400g sloes/ 200g sugar method).
Shame it will have to wait for next Christmas to be drunk!!!
Next Christmas? Get it drunk it never lasts that long in our house. They're currently in the freezer whilst we get everything else.
So, enough for 3 bottles there (going by the 400g sloes/ 200g sugar method).
Shame it will have to wait for next Christmas to be drunk!!!
Puggit said:
Keep the vodka for raspberries 
So, it's taking on a nice pink hue now, which is great!What's the consensus on the time for leaving the sloes in?
I thought it was 3 months, which would mean I am a bit late for this Christmas!
We did 70cl gin, 400g fruit, 200g sugar. May add some more sugar, later on.
Jamie Oliver says 2 months is ok - so if you're desperate for Xmas then open it up. 3 months is viewed as the minimum in most circles. Of course, the amount of agitation you give it would also be a factor. So maybe give one bottle more disturbing than the others and use that for Xmas.
I have some jars that have been sealed for 12 months, just cracked them open. No ill effects from being in there so long at all. I believe 12 months is the absolute limit you should aim for.
One of my local pubs sells sloe shots which are deliciously thick - I haven't worked out that trick yet.
Don't bother melting chocolate over the used sloes as some people advocate. I found it utterly revolting, and a waste of Cadburys (which I'm not a big fan of anyway!).
Sainsburys were flogging Kilner kit, 25% off last week - not sure if the offer is still on!
I need to go and buy 6L of gin from somewhere to start off my 2015 berries.
I have some jars that have been sealed for 12 months, just cracked them open. No ill effects from being in there so long at all. I believe 12 months is the absolute limit you should aim for.
One of my local pubs sells sloe shots which are deliciously thick - I haven't worked out that trick yet.
Don't bother melting chocolate over the used sloes as some people advocate. I found it utterly revolting, and a waste of Cadburys (which I'm not a big fan of anyway!).
Sainsburys were flogging Kilner kit, 25% off last week - not sure if the offer is still on!
I need to go and buy 6L of gin from somewhere to start off my 2015 berries.
dom9 said:
So, it's taking on a nice pink hue now, which is great!
What's the consensus on the time for leaving the sloes in?
I thought it was 3 months, which would mean I am a bit late for this Christmas!
We did 70cl gin, 400g fruit, 200g sugar. May add some more sugar, later on.
3 - 6 months depending on how ripe the sloes are and how much juice they have to give. What's the consensus on the time for leaving the sloes in?
I thought it was 3 months, which would mean I am a bit late for this Christmas!
We did 70cl gin, 400g fruit, 200g sugar. May add some more sugar, later on.
They were pretty ripe. Some were shrivelled on the tree already and all could be easily squashed between fingers.
Is there a max/ min on agitation of the bottle? I can't help but shake them at the moment but I'm wondering whether I should just leave them be for a while.
Our solution seems pretty 'thin' at the moment, so we may be a little light on the sugar but we can always increase that later on.
Might give it a 'try' at Christmas and see how it is and adjust from there, leaving the sloes in a while longer.
Is there a max/ min on agitation of the bottle? I can't help but shake them at the moment but I'm wondering whether I should just leave them be for a while.
Our solution seems pretty 'thin' at the moment, so we may be a little light on the sugar but we can always increase that later on.
Might give it a 'try' at Christmas and see how it is and adjust from there, leaving the sloes in a while longer.
dom9 said:
They were pretty ripe. Some were shrivelled on the tree already and all could be easily squashed between fingers.
Is there a max/ min on agitation of the bottle? I can't help but shake them at the moment but I'm wondering whether I should just leave them be for a while.
Our solution seems pretty 'thin' at the moment, so we may be a little light on the sugar but we can always increase that later on.
Might give it a 'try' at Christmas and see how it is and adjust from there, leaving the sloes in a while longer.
Shake a lot initially to dissolve all the sugar then once a week or whenever you remember ours lives long term under the stairs so I give it a shake when the Hoover comes out or when I can be bothered. Is there a max/ min on agitation of the bottle? I can't help but shake them at the moment but I'm wondering whether I should just leave them be for a while.
Our solution seems pretty 'thin' at the moment, so we may be a little light on the sugar but we can always increase that later on.
Might give it a 'try' at Christmas and see how it is and adjust from there, leaving the sloes in a while longer.
Making cherry brandy as well this year I shall post a pic it's already a decent colour.
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