Advice for making Sloe gin, first attempt ever...
Discussion
Hi,
Sorry if this has been posted previously - I expect it might have been.
I notice that sloes are in season now, after chatting to a mate at work I thought I might have a go at making Sloe gin as it's relatively straightforward (I think).
Sterilised airtight Jars - Check.
Caster Sugar - Check
Base Gin - Advice needed.
Sloe to Gin ratio - Advice needed.
Sugar to Gin ratio - Advice needed.
As you can see it is fairly basic stuff, but I'm a total novice and hoped the PH Foodie collective might have some "trade secrets" they might want to share to make it a success. I'm planning on making 1.5 litres using 3 bottles of base Gin, using 2 bottles for Xmas / New Year and keeping one bottle back for next year.
There is a plethora of advice on google, recipes and methods but as with anything one researches, it's easy to get lost in the volume of info that's out there.
Thanks in advance,
Cheers
Pete
Sorry if this has been posted previously - I expect it might have been.
I notice that sloes are in season now, after chatting to a mate at work I thought I might have a go at making Sloe gin as it's relatively straightforward (I think).
Sterilised airtight Jars - Check.
Caster Sugar - Check
Base Gin - Advice needed.
Sloe to Gin ratio - Advice needed.
Sugar to Gin ratio - Advice needed.
As you can see it is fairly basic stuff, but I'm a total novice and hoped the PH Foodie collective might have some "trade secrets" they might want to share to make it a success. I'm planning on making 1.5 litres using 3 bottles of base Gin, using 2 bottles for Xmas / New Year and keeping one bottle back for next year.
There is a plethora of advice on google, recipes and methods but as with anything one researches, it's easy to get lost in the volume of info that's out there.
Thanks in advance,
Cheers
Pete
May help or confuse you http://www.pistonheads.com/gassing/topic.asp?t=744...
I was looking the other day and found this
http://www.sipsmith.com/blog/articles/how-to-make-...
Different to what i normally do. Half fill a 75CL bottl with Sloes, add 125gs sugar and fill with Gin. Always comes out a treat for me.
http://www.sipsmith.com/blog/articles/how-to-make-...
Different to what i normally do. Half fill a 75CL bottl with Sloes, add 125gs sugar and fill with Gin. Always comes out a treat for me.
I always go perhaps 700ml of gin, 300g of sloes and 250-300g of sugar. Quite sweet but nice!
I would recommend trying a few different ratios, noting them down and then having a taste of each one to see which you prefer.
I tend to use tesco/asda own brand 'london gin' but occasionally Gordons if it's cheap. Don't notice any taste difference.
Almost time here to start making it.
I would recommend trying a few different ratios, noting them down and then having a taste of each one to see which you prefer.
I tend to use tesco/asda own brand 'london gin' but occasionally Gordons if it's cheap. Don't notice any taste difference.
Almost time here to start making it.
I used this recipe: http://www.sloe.biz/index.php?option=com_content&a...
Don't bother pricking the sloes, just freeze them before use as this splits the skin when they thaw out again.
If making more or less just adjust according to the ratio. I tend to use Greenalls Gin as it's relatively cheap but also stronger than average, one of the supermarket premium Gins is the same stuff but just labelled by them, think it was Tesco's Finest. My Dad always said to use something at least 40% ABV, budget Gins tend to be 38% or less.
Leave for 12 months before removing the sloes, you can drink it after that but I find it gets even better with age.
You can make Slerry and/or Slider from the sloes after they've done their work with the Gin by adding Sherry or Cider respectively
Don't bother pricking the sloes, just freeze them before use as this splits the skin when they thaw out again.
If making more or less just adjust according to the ratio. I tend to use Greenalls Gin as it's relatively cheap but also stronger than average, one of the supermarket premium Gins is the same stuff but just labelled by them, think it was Tesco's Finest. My Dad always said to use something at least 40% ABV, budget Gins tend to be 38% or less.
Leave for 12 months before removing the sloes, you can drink it after that but I find it gets even better with age.
You can make Slerry and/or Slider from the sloes after they've done their work with the Gin by adding Sherry or Cider respectively
I use slightly more fruit, and slightly less sugar, than the standard recipes seem to suggest.
I whack in a good glug of rectified spirit, which is basically 95% alcohol, makes a huge difference.
Another nice variation is to use vodka, coupe of cloves, cinnamon and bitter almond (essence or nuts!), Xmas in a glass.
I whack in a good glug of rectified spirit, which is basically 95% alcohol, makes a huge difference.
Another nice variation is to use vodka, coupe of cloves, cinnamon and bitter almond (essence or nuts!), Xmas in a glass.
Barchettaman said:
I use slightly more fruit, and slightly less sugar, than the standard recipes seem to suggest.
I whack in a good glug of rectified spirit, which is basically 95% alcohol, makes a huge difference.
Another nice variation is to use vodka, coupe of cloves, cinnamon and bitter almond (essence or nuts!), Xmas in a glass.
Ive seen the Rectified Spirit mentioned a couple of times now. Ive tried to find it but all I can find is a 50cl bottle at £30! Is this the going rate?I whack in a good glug of rectified spirit, which is basically 95% alcohol, makes a huge difference.
Another nice variation is to use vodka, coupe of cloves, cinnamon and bitter almond (essence or nuts!), Xmas in a glass.
I buy a gallon bottle of water with a handle from Asda.
Drink the water.
fill with 4 bottles of cheap supermarket gin
about 2-3lb frozen sloes
bag sugar
keep the bottle in a handy place and give it a shake in the morning and evening.
give it a taste once a month to see if it needs more sweetening.
My mate is well into this, peaches in brandy,strawberries in whisky, all sorts of concoctions,
Drink the water.
fill with 4 bottles of cheap supermarket gin
about 2-3lb frozen sloes
bag sugar
keep the bottle in a handy place and give it a shake in the morning and evening.
give it a taste once a month to see if it needs more sweetening.
My mate is well into this, peaches in brandy,strawberries in whisky, all sorts of concoctions,
My recipe:
1l gin, 16 oz sloes (make sure they're ripe), 12 oz sugar. Leave to seep for 3 months, shaking daily, then you're ready.
Others have suggested pricking / freezing the sloes. This is OK, but you don't get that many holes in the skin to get the flavour out. I roll the sloes under the spiky face of a cheese grater to make lots and lots of holes in each sloe - I've found that the colour is transferred to the spirit much faster than using previously frozen sloes which suggests a more thorough extraction process.
My last tip, when bottling is to leave it a couple of days to allow the bits to settle and use a baster to get the liquid out rather than pouring it and hence disturbing the bits. This way you get less sediment in the finished thing, and if you then filter this through cottom wool you get a gorgeous ruby liqueur.
Leave it a year before drinking and it gets even better.
1l gin, 16 oz sloes (make sure they're ripe), 12 oz sugar. Leave to seep for 3 months, shaking daily, then you're ready.
Others have suggested pricking / freezing the sloes. This is OK, but you don't get that many holes in the skin to get the flavour out. I roll the sloes under the spiky face of a cheese grater to make lots and lots of holes in each sloe - I've found that the colour is transferred to the spirit much faster than using previously frozen sloes which suggests a more thorough extraction process.
My last tip, when bottling is to leave it a couple of days to allow the bits to settle and use a baster to get the liquid out rather than pouring it and hence disturbing the bits. This way you get less sediment in the finished thing, and if you then filter this through cottom wool you get a gorgeous ruby liqueur.
Leave it a year before drinking and it gets even better.
I use his one for all fruit based vodka / gins....
Fruit 400g
Sugar 200g
Vodka or gin 70cl
Water 150ml
Slit the fruit, but don't cut them in half.
Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved.
Remove from the heat, then spoon into a large bottle or jar.
Add the vodka or gin and mix well.
Seal, then leave for 4 weeks before drinking to let the flavours steep.
Fruit 400g
Sugar 200g
Vodka or gin 70cl
Water 150ml
Slit the fruit, but don't cut them in half.
Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved.
Remove from the heat, then spoon into a large bottle or jar.
Add the vodka or gin and mix well.
Seal, then leave for 4 weeks before drinking to let the flavours steep.
Shaw Tarse said:
Puggit said:
There is a science behind the freezing (or waiting for a frost!) - apparently it helps some natural sugars to form, making the berries less bitter.
1.8Kg picked in around 20 mins this morning - great harvest this year.
Does that mean we're in for a Daily Express winter?1.8Kg picked in around 20 mins this morning - great harvest this year.
Podie said:
I use his one for all fruit based vodka / gins....
Fruit 400g
Sugar 200g
Vodka or gin 70cl
Water 150ml
Slit the fruit, but don't cut them in half.
Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved.
Remove from the heat, then spoon into a large bottle or jar.
Add the vodka or gin and mix well.
Seal, then leave for 4 weeks before drinking to let the flavours steep.
Water? WATER???Fruit 400g
Sugar 200g
Vodka or gin 70cl
Water 150ml
Slit the fruit, but don't cut them in half.
Put in a pan with the sugar and 150ml water, then heat, stirring gently, until the juices run and the sugar has dissolved.
Remove from the heat, then spoon into a large bottle or jar.
Add the vodka or gin and mix well.
Seal, then leave for 4 weeks before drinking to let the flavours steep.
seriously though, if it works for you go for it. I find it isn´t strong enough even without H2O so bung in the Polish stuff.
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