Discussion
stackmonkey said:
I used to use the next-gin-up-from-value, but have since gone the same route as madbadger.
You can also use vodka, brandy or rum as a base.
Sloe Vodka? You can also use vodka, brandy or rum as a base.
I was taught Sloes only in Gin...anything/everything else in Vodka.
matter of taste I suppose..Does Sloe Vodka taste ok then????
I recently finished off a small quantity of quince brandy, which I made some years ago from the small, hard fruit of an ornamental quince and some cheap Spanish brandy. It was undrinkable at first, too astringent and sour. I added some honey and then left it in the back of a cupboard for three years or so. Ended up a very pleasant drink.
Hi all, new here, was just looking for some info on sloe gin.
A note to you all who freeze your sloes - this does NOT create the same effect as waiting for a frost. I am a winemaker, and while it is true that it is a good idea to freeze fruit before using it, this is more to soften the fruit up in order to ease the release of juice.
The reason for waiting for the first frost for sloes, though, is not to soften the fruit, but rather because of the very high tannin levels in sloes. Have you tried eating a sloe? Your mouth dries up and then falls off, while your ar*e gets pulled up to your armpits. This is due to the tannin.
During a frost, the tannin in the sloe is exchanged for sugars within the plant itself, and the sloe becomes less harsh. Freezing in the freezer will not reproduce this effect, as the berry has already been picked.
All this said, as you are making sloe gin, which is sweetened with sugar, it probably doesn't make a whole lot of difference, but just remember - freezing is in no way a substitute for frost.
Cheers,
Keith
A note to you all who freeze your sloes - this does NOT create the same effect as waiting for a frost. I am a winemaker, and while it is true that it is a good idea to freeze fruit before using it, this is more to soften the fruit up in order to ease the release of juice.
The reason for waiting for the first frost for sloes, though, is not to soften the fruit, but rather because of the very high tannin levels in sloes. Have you tried eating a sloe? Your mouth dries up and then falls off, while your ar*e gets pulled up to your armpits. This is due to the tannin.
During a frost, the tannin in the sloe is exchanged for sugars within the plant itself, and the sloe becomes less harsh. Freezing in the freezer will not reproduce this effect, as the berry has already been picked.
All this said, as you are making sloe gin, which is sweetened with sugar, it probably doesn't make a whole lot of difference, but just remember - freezing is in no way a substitute for frost.
Cheers,
Keith
Freezing is no substitute for frost if you believe frost does anything more than burst the cell walls and release the juice. I will pick some sloes after we have had frost, and see if they taste any different to the ones in my freezer from September - I reckon they'll still be as sour as a lemon and tannic enough to give a mouth full of leather! I think the tannin and acid make the drink!
I must admit I didn't wait for a frost - I think we've only had one down here. Meanwhile, I had to photo this sloe bush I encountered on the Devon/Dorset border last week - it must win some kind of fecundity award.
They were in a very exposed spot and so were quite solid berries - would that have made them better or worse I wonder?
They were in a very exposed spot and so were quite solid berries - would that have made them better or worse I wonder?
curlyk said:
Hi all, new here, was just looking for some info on sloe gin.
A note to you all who freeze your sloes - this does NOT create the same effect as waiting for a frost. I am a winemaker, and while it is true that it is a good idea to freeze fruit before using it, this is more to soften the fruit up in order to ease the release of juice.
The reason for waiting for the first frost for sloes, though, is not to soften the fruit, but rather because of the very high tannin levels in sloes. Have you tried eating a sloe? Your mouth dries up and then falls off, while your ar*e gets pulled up to your armpits. This is due to the tannin.
During a frost, the tannin in the sloe is exchanged for sugars within the plant itself, and the sloe becomes less harsh. Freezing in the freezer will not reproduce this effect, as the berry has already been picked.
All this said, as you are making sloe gin, which is sweetened with sugar, it probably doesn't make a whole lot of difference, but just remember - freezing is in no way a substitute for frost.
Cheers,
Keith
Thanks for the info - it makes a lot of sense.A note to you all who freeze your sloes - this does NOT create the same effect as waiting for a frost. I am a winemaker, and while it is true that it is a good idea to freeze fruit before using it, this is more to soften the fruit up in order to ease the release of juice.
The reason for waiting for the first frost for sloes, though, is not to soften the fruit, but rather because of the very high tannin levels in sloes. Have you tried eating a sloe? Your mouth dries up and then falls off, while your ar*e gets pulled up to your armpits. This is due to the tannin.
During a frost, the tannin in the sloe is exchanged for sugars within the plant itself, and the sloe becomes less harsh. Freezing in the freezer will not reproduce this effect, as the berry has already been picked.
All this said, as you are making sloe gin, which is sweetened with sugar, it probably doesn't make a whole lot of difference, but just remember - freezing is in no way a substitute for frost.
Cheers,
Keith
The only reason I pick them as soon as they're ripe is that where I live, if you're not quick off the mark, someone else will have beaten you to it.
However last year I discovered a sloe hedge in the garden (I've only lived here for three years and not noticed it - duh), so I can wait for the frosts before picking the current season's crop.
Johnnytheboy said:
I must admit I didn't wait for a frost - I think we've only had one down here. Meanwhile, I had to photo this sloe bush I encountered on the Devon/Dorset border last week - it must win some kind of fecundity award.
They were in a very exposed spot and so were quite solid berries - would that have made them better or worse I wonder?
Where have the leaves gone?They were in a very exposed spot and so were quite solid berries - would that have made them better or worse I wonder?
FaineantFreddy said:
Johnnytheboy said:
I must admit I didn't wait for a frost - I think we've only had one down here. Meanwhile, I had to photo this sloe bush I encountered on the Devon/Dorset border last week - it must win some kind of fecundity award.
They were in a very exposed spot and so were quite solid berries - would that have made them better or worse I wonder?
Where have the leaves gone?They were in a very exposed spot and so were quite solid berries - would that have made them better or worse I wonder?
All the sloes round here are basically gone now, though I did toast a load (on the branch) over a nice big fire on site last week and they actually became very palatable, just wait until the skin splits (like a roasted tomato).
Tasted liked smoked plum
My 2 gin and 2 vodka bottles seem to be coming on nicely. Already starting to wish I'd done more so may have to have a hunt for some more sloes
Tasted liked smoked plum
My 2 gin and 2 vodka bottles seem to be coming on nicely. Already starting to wish I'd done more so may have to have a hunt for some more sloes
theironduke said:
I've foraged 2 lbs of sloes this morning (still tons on the bush too)
Two questions...
How much a) gin and b) sugar do I need?
As there hasn't been a proper frost yet will they benefit from being stuck in the freezer for a few hours?
H F-W has:Two questions...
How much a) gin and b) sugar do I need?
As there hasn't been a proper frost yet will they benefit from being stuck in the freezer for a few hours?
2 Kg sloes
1 Kg sugar
3 (70cl) bottles of vodka
Personally I find this too sweet and reduce the sugar to 800 grams. (You can always add more.)
With regard to sticking them in the freezer, if you read one of the posts above I'm not sure if it helps or not. I supposed you could try one with, and one without?
I'd like to wait for the first frosts (perhaps we'll get some tonight), but if not I'll have to pick mine anyway since they're rotting.
Mobile Chicane said:
theironduke said:
I've foraged 2 lbs of sloes this morning (still tons on the bush too)
Two questions...
How much a) gin and b) sugar do I need?
As there hasn't been a proper frost yet will they benefit from being stuck in the freezer for a few hours?
H F-W has:Two questions...
How much a) gin and b) sugar do I need?
As there hasn't been a proper frost yet will they benefit from being stuck in the freezer for a few hours?
2 Kg sloes
1 Kg sugar
3 (70cl) bottles of vodka
Personally I find this too sweet and reduce the sugar to 800 grams. (You can always add more.)
With regard to sticking them in the freezer, if you read one of the posts above I'm not sure if it helps or not. I supposed you could try one with, and one without?
I'd like to wait for the first frosts (perhaps we'll get some tonight), but if not I'll have to pick mine anyway since they're rotting.
I was planning to wait until the first good frsot but as you say they are starting to rot
Great! Let's have some tasting notes from everyone. I'm really curious to find out how the different recipes turn out as there's some doubt as to whether our will be too sweet or not. We used Pam the Jam's quantities for most of it.
We're waiting until Christmas Eve to crack ours open!
We're waiting until Christmas Eve to crack ours open!
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