Discussion
^^^^ Excellent
Parents made a few litres this year, first time in years that there were hardly any sloes out.
They own about 5 acres and only two trees (out of around 15) had berries - never seen it like this before. We don't know if it is the mild autumn or the general lack of bees around the place? In the past you could fill bags and bags with sloe without any problem. This year I had to get a step ladder out to even get enough for a few litres.
Parents made a few litres this year, first time in years that there were hardly any sloes out.
They own about 5 acres and only two trees (out of around 15) had berries - never seen it like this before. We don't know if it is the mild autumn or the general lack of bees around the place? In the past you could fill bags and bags with sloe without any problem. This year I had to get a step ladder out to even get enough for a few litres.
TheExcession said:
^^^^ Excellent
Parents made a few litres this year, first time in years that there were hardly any sloes out.
They own about 5 acres and only two trees (out of around 15) had berries - never seen it like this before. We don't know if it is the mild autumn or the general lack of bees around the place? In the past you could fill bags and bags with sloe without any problem. This year I had to get a step ladder out to even get enough for a few litres.
Very early season for us we were picking them 6 weeks ago and there were loads a good month earlier than last year. Gives it more time to steep ready for Christmas. Parents made a few litres this year, first time in years that there were hardly any sloes out.
They own about 5 acres and only two trees (out of around 15) had berries - never seen it like this before. We don't know if it is the mild autumn or the general lack of bees around the place? In the past you could fill bags and bags with sloe without any problem. This year I had to get a step ladder out to even get enough for a few litres.
I've collected about 400g of sloes so far, but still have good stock of the '11, '12 and '13 vintage so might not go too crazy this year. I was however, delighted to find sloe bushes on our normal Sunday walk, in spite of the fact we have moved to a new country over 1,000 miles south of our old home and live at 1,200ft altitude so they must be hardy little buggers to survive a temperature range of -20 to +35 Celsius year after year.
Loads of big fat juicy sloes at my 'new' location yesterday. Quite pleased as my 'old' location didn't have any when we checked last week.
Will be making 'sloe Bourbon' this year as an experiment. Still got sloe gin, brandy and port left from last 2 years but we're getting through it fairly rapidly...
Here in Cork, Ireland we have barely had a frost yet. My Courgettes have just felt the effect of frost these past few nights but 2 out of 4 are still alive and just about producing. WHen th elast Courgette dies I'll be out harvesting my sloes. One problem in recent years is that the council are cutting severly the hedge rows from the road side and this is forcing us to pick them from the other side of the bush. Luckily the farmers don't mind me hopping over their gates.
finally made mine at the weekend. Same problem as a few other posters have mentioned -sloes are late this year but farmers have flailed the hedges back already so had to hunt in the depths of the hedges to find any. I usually do a few variations -obvious choices of gin vs vodka and a variety of other fruits, plus I keep bees so I use the '2nd grade' honey instead of sugar. For the first time this year I've also made quince gin (just use the scraps/peelings/cores etc) with half a vanilla pod, cinnamon stick and a few cloves. Its only been in the jar a few days but it smells fabulous.....
Johnnytheboy said:
Sure there is a more recent sloe gin thread but I'm buggered if the PH search will find it.
Who is making sloe gin this year? I've got a lovely bag in the freezer I'm about to make into the purple stuff...
Received 3 carrier bags full from my folks (country bumpkins) to share out between my friends. We're all having a bash at making our own, and will be getting together in the new year to sample our products.Who is making sloe gin this year? I've got a lovely bag in the freezer I'm about to make into the purple stuff...
Timely too, as I've just finished the last of 2015's batch.
I've just sampled some that I made two years ago. I forgot that I hadn't added any sugar at the time of making it. As it turns out, it doesn't need any sugar.
I suspect that the sloes were sweeter than usual, but it does go to show that it is better to add any sugar after sampling the finished product.
I suspect that the sloes were sweeter than usual, but it does go to show that it is better to add any sugar after sampling the finished product.
Last night I tried my "Sloe port" from last year, which I picked up the idea for on here.
Having drained the gin from the remaining sloes and passed through double layered muslin, I put the gloopy ginny mixture in the bottom of a kilner jar with a bottle of red wine - can't remember what, but something new world and fruity - shut the lid and promptly forgot about it.
Tried it about 6 months ago having found it while rummaging the cupboard and decided that it needed sweetening, so I put in a scientifically judged amount of sugar (a good handful) and relegated it to the back of the cupboard again where it has sat until now.
Verdict. I'm no expert in all things wine related, but it wasn't that bad (given that I was anticipating the creation of fruity red paint stripper), and will make a guest appearance at Christmas. By the time it gets served everyone will be half cut anyway - so even if it doesn't appeal to the discerning tastebuds of my family, I figure they'll not give a monkeys...
Having drained the gin from the remaining sloes and passed through double layered muslin, I put the gloopy ginny mixture in the bottom of a kilner jar with a bottle of red wine - can't remember what, but something new world and fruity - shut the lid and promptly forgot about it.
Tried it about 6 months ago having found it while rummaging the cupboard and decided that it needed sweetening, so I put in a scientifically judged amount of sugar (a good handful) and relegated it to the back of the cupboard again where it has sat until now.
Verdict. I'm no expert in all things wine related, but it wasn't that bad (given that I was anticipating the creation of fruity red paint stripper), and will make a guest appearance at Christmas. By the time it gets served everyone will be half cut anyway - so even if it doesn't appeal to the discerning tastebuds of my family, I figure they'll not give a monkeys...
Just wondering if anyone has left the sloes covered in sugar for a while before topping off with gin, I remember doing something similar with other berries and it draws out a lot of the juice, might make things faster?
Only occurred to me as I finished bottling!
All my bottling done, 6 litres of gin and a litre of vodka. Measurements all over the place, so no idea what I'm going to end up with!
Only occurred to me as I finished bottling!
All my bottling done, 6 litres of gin and a litre of vodka. Measurements all over the place, so no idea what I'm going to end up with!
Looks like we left it too late
Our 'secret' location has been cut back along with most of the hedges bordering the fields in the surrounding area and whatever was left seems to have been plundered already, so no sloes for us this year unless we find another spot somewhere in the next couple of weeks.
We do have some left in the freezer which should make about 3 litres and still have some from previous years to bottle up, so there is some hope I suppose.
Our 'secret' location has been cut back along with most of the hedges bordering the fields in the surrounding area and whatever was left seems to have been plundered already, so no sloes for us this year unless we find another spot somewhere in the next couple of weeks.
We do have some left in the freezer which should make about 3 litres and still have some from previous years to bottle up, so there is some hope I suppose.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff