Advice for making Sloe gin, first attempt ever...
Discussion
The shake is only to dissolve the sugar, once it is in solution let it sit in a cool and dark place.
I just tried my 2015 actually, some flavour already after a month, lovely colour and extremely strong in alcohol.
I might pick some more tomorrow as the sloes near me are mahoosive and pratically falling off the bushes.
I just tried my 2015 actually, some flavour already after a month, lovely colour and extremely strong in alcohol.
I might pick some more tomorrow as the sloes near me are mahoosive and pratically falling off the bushes.
Got to be approaching update time for sloe-ists?
My 2015 vintage has taken on a nice colour. I've not tasted it yet, but plan to decant some tomorrow to give as a gift to our Christmas host. The rest of it I'll probably leave for a bit longer to mature.
What's the best plan for preparation - simply to filter and funnel into a clean bottle?
My 2015 vintage has taken on a nice colour. I've not tasted it yet, but plan to decant some tomorrow to give as a gift to our Christmas host. The rest of it I'll probably leave for a bit longer to mature.
What's the best plan for preparation - simply to filter and funnel into a clean bottle?
Mine is a stunning deep purple colour - just strained the bits out. Froze the sloes before putting them in so that the skins split and it has really worked well. I added extra sugar halfway and it's come out just sweet enough, but quite fierce. Not sure what sloe gin etiquette is on the drinking front, but I've found it is very nice with tonic but a bit strong on its own for sipping.
I've dumped the leftover sloes from the gin in a bottle of shiraz and resealed in a kilner jar.
Let's see what happens in 3 months time. Odds on I've ruined a tenner's worth of wine, perhaps (just perhaps) I'll have created the fabled "slow port" equivalent that the MIL has suggested...
Time will tell.
Let's see what happens in 3 months time. Odds on I've ruined a tenner's worth of wine, perhaps (just perhaps) I'll have created the fabled "slow port" equivalent that the MIL has suggested...
Time will tell.
You guys have just reminded me that our 3 months is up...
Tempted to leave it for a while, since we're not really drinking at the moment!
Forgot to taste and top up with sugar over Christmas, maybe I'll give that a go tonight!
Ours has a lovely colour but certainly not as deep as you see in the commercial bottles.
Perhaps they colour theirs? Or maybe use more sloes.
Tempted to leave it for a while, since we're not really drinking at the moment!
Forgot to taste and top up with sugar over Christmas, maybe I'll give that a go tonight!
Ours has a lovely colour but certainly not as deep as you see in the commercial bottles.
Perhaps they colour theirs? Or maybe use more sloes.
I decanted a bottle to give as a gift at Christmas. It had taken on quite a colour but was definitely at the dark pink end of the scale rather than the burgundy. It also tasted a little sharp and thin I thought; certainly not as full-bodied as I recall from previous attempts.
Anyway, I've left the rest of it with the berries in, and plan to give it more time before doing another taste and sweetness test.
Anyway, I've left the rest of it with the berries in, and plan to give it more time before doing another taste and sweetness test.
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