Discussion
Spleeble said:
Flintstone said:
I'm planning ahead. Bought some nice bottles of t'web so that'll take care of a few christmas presents.
I've also discovered a recipe for limoncello. Better be ordering some more bottles then
Do share the limoncello recipe, I'm sure lots of us would be interested.I've also discovered a recipe for limoncello. Better be ordering some more bottles then
Have you got a link for the bottles, also? The only nice ones we've got are full of the cherry brandy and the sloe gin aint far off being ready
We have half a demijon of sloe gin on the go, I can't help but feel that the empty half is a terrible waste of space and I'll probably top it up.
I also discovered a load of frozen plums in the freezer last night, was thinking they might add a certain "I don't know what" to a bottle of gin.
For Limoncello I have a recipe that says to boil 200ml water with 200g Caster sugar, let it cool for ten mins then add the juice and zest of 5 unwaxed lemons and 75cl vodka, leave it for a month etc....
I also discovered a load of frozen plums in the freezer last night, was thinking they might add a certain "I don't know what" to a bottle of gin.
For Limoncello I have a recipe that says to boil 200ml water with 200g Caster sugar, let it cool for ten mins then add the juice and zest of 5 unwaxed lemons and 75cl vodka, leave it for a month etc....
Google is your friend.
Limoncello 1
Limoncello 2
I used recipe #2 which has half the sugar of #1. I have to say though it's not looking very syrupy so I may add some more later. Mine's only been steeping for a couple of days, smells fantastic but I'll let you know how it tastes in a few weeks. The thing about limncello is it takes only 30 days to make and you can add sugar at bottling time.
Bottles
These look okay. They're 200ml though, I was after 330ml but if you're making it to give away 200ml is probably enough. If people don't like it then it won't be so much waste. If they do they can return the empty for a refill.
PS I was wondering what to do with the sloes when I take them out of the gin. One idea is dip them in chocolate and make liqeuers, another was to add them to cider and make slider. I like the idea of the latter as I make cider from plain old apple juice (takes about 10 days) but at what stage do you think I should add the sloes? I'm thinking during fermentation, don't think they'll look too great in the bottles afterward. Suggestions?
Limoncello 1
Limoncello 2
I used recipe #2 which has half the sugar of #1. I have to say though it's not looking very syrupy so I may add some more later. Mine's only been steeping for a couple of days, smells fantastic but I'll let you know how it tastes in a few weeks. The thing about limncello is it takes only 30 days to make and you can add sugar at bottling time.
Bottles
These look okay. They're 200ml though, I was after 330ml but if you're making it to give away 200ml is probably enough. If people don't like it then it won't be so much waste. If they do they can return the empty for a refill.
PS I was wondering what to do with the sloes when I take them out of the gin. One idea is dip them in chocolate and make liqeuers, another was to add them to cider and make slider. I like the idea of the latter as I make cider from plain old apple juice (takes about 10 days) but at what stage do you think I should add the sloes? I'm thinking during fermentation, don't think they'll look too great in the bottles afterward. Suggestions?
Edited by Flintstone on Wednesday 3rd November 01:42
Edited by Flintstone on Wednesday 3rd November 15:22
Flintstone said:
Google is your friend.
Limoncello 1
Limoncello 2
I used recipe #2 which has half the sugar of #1. I have to say though it's not looking very syrupy so I may add some more later. Mine's only been steeping for a couple of days, smells fantastic but I'll let you know how it tastes in a few weeks. The thing about limncello is it takes only 30 days to make and you can add sugar at bottling time.
Bottles
These look okay. They're 200ml though, I was after 330ml but if you're making it to give away 200ml is probably enough. If people don't like it then it won't be so much waste. If they do they can return the empty for a refill.
PS I was wondering what to do with the sloes when I take them out of the gin. One idea is dip them in chocolate and make liquers, another was to add them to cider and make slider. I like the idea of the latter as I make cider from plain old apple juice (takes about 10 days) but at what stage do you think I should add the sloes? I'm thinking during fermentation, don't think they'll look too great in the bottles afterward. Suggestions?
Thanks for those recipes. Will give it a go when I have some room in my brewery! Currently I have mead, damson wine, ginger beer, damson gin and sloe gin on the go so need to wait till I’ve bottled something before I start on something else.Limoncello 1
Limoncello 2
I used recipe #2 which has half the sugar of #1. I have to say though it's not looking very syrupy so I may add some more later. Mine's only been steeping for a couple of days, smells fantastic but I'll let you know how it tastes in a few weeks. The thing about limncello is it takes only 30 days to make and you can add sugar at bottling time.
Bottles
These look okay. They're 200ml though, I was after 330ml but if you're making it to give away 200ml is probably enough. If people don't like it then it won't be so much waste. If they do they can return the empty for a refill.
PS I was wondering what to do with the sloes when I take them out of the gin. One idea is dip them in chocolate and make liquers, another was to add them to cider and make slider. I like the idea of the latter as I make cider from plain old apple juice (takes about 10 days) but at what stage do you think I should add the sloes? I'm thinking during fermentation, don't think they'll look too great in the bottles afterward. Suggestions?
Edited by Flintstone on Wednesday 3rd November 01:42
Someone at work has been raving about sloe sherry so might be worth trying that. Also search for Sloejacks, basically its just adding the used sloes to flapjacks for and alcoholic twist. For the slider I’d add the Sloes after fermentation and let it sit for a month.
The limoncello has landed!
Bottled it up today and after filling the bottles I (ahem) had enough left over for two 'tasting' shots. Not bad, not too far off the real thing in that it's only drinkable when as cold as you can get it and at room temperature it's sticky and horrible Even dabbled with making labels.
Bottled it up today and after filling the bottles I (ahem) had enough left over for two 'tasting' shots. Not bad, not too far off the real thing in that it's only drinkable when as cold as you can get it and at room temperature it's sticky and horrible
Even dabbled with making labels.I bottled up most of my Sloe Gin just prior to Xmas. I made it to different recipes to see what worked best for us. The favourite I think came from here (thanks to whoever recognises their recipe!) and was made up of 250g Sloes, 250g Demerara Sugar and 550ml Gin. Lovely and syruppy with with good flavour from the sloes. Friends also made Sloe Gin in a mini-competition and mine was voted the favourite.
Unfortunately, the demi-john I made was using a different recipe and really just tastes of slightly flavoured gin! So I'm now trying to bring that back around. Going to give that limoncello a go as well, sounds good!
Unfortunately, the demi-john I made was using a different recipe and really just tastes of slightly flavoured gin! So I'm now trying to bring that back around. Going to give that limoncello a go as well, sounds good!
Decanted mine last night too. I sampled a bit of this years in comparison with some made last year to the same recipe, and it definitely matures nicely in the bottle. So I now have 2 litres of this years sloe gin made to my usual recipe, half a litre made with demarera, half a litre of sloe vodka and 3 litres of sloe cider (refilled the bottles of used sloes with still cider) maturing in the cupboard, and a fair bit of last years slow gin to work my way though. 
Plus I got a hip flask for Christmas to put it in.
Plus I got a hip flask for Christmas to put it in.Sloe gin (standard and spiced) bottled and tested. Very nice. I also bottled my slider and even at this stage (I add sugar for a second fermentation and fizz when bottling) it tastes bloody nice, sorry I didn't make more. I think though that a shot of sloe gin in a glass of cider may do the trick until next season when I can plan a bigger production run. I'm hoping to press my own apples this year too, should be........interesting
Edited by Flintstone on Monday 7th February 16:02
majordad said:
What do you mean " matures in bottle ", do you mean after you remove the sloes. I thought it needed the sloes in to mature. Does this mean I should remove the sloes and bottle my 2010 ones?
Yes. It 'softens' considerably once the sloes have been removed. Give it a year (or two) then try it.Mobile Chicane said:
majordad said:
What do you mean " matures in bottle ", do you mean after you remove the sloes. I thought it needed the sloes in to mature. Does this mean I should remove the sloes and bottle my 2010 ones?
Yes. It 'softens' considerably once the sloes have been removed. Give it a year (or two) then try it.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff