Sloes in early this year
Discussion
Just picked 4lbs of the buggers - in 10 minutes!
Juicy and fat, they're practically edible. Should make some loverly sloe gin and Xmas vodka.
My local supermarket stocks 95% alcohol, gives the end result a nice kick if you give the mix a decent slosh!
I'm heading to another secret sloe spot tomorrow to see if they're ripe there too. I reckon 20lbs should do me for this year.
Juicy and fat, they're practically edible. Should make some loverly sloe gin and Xmas vodka.
My local supermarket stocks 95% alcohol, gives the end result a nice kick if you give the mix a decent slosh!
I'm heading to another secret sloe spot tomorrow to see if they're ripe there too. I reckon 20lbs should do me for this year.
The old tradition is they're always better once they've had a frost on them. Problem is we've had a lot of mild Sept/Oct in recent years and by the time the frost has come someone else has already picked them or they're over ripe / rotten, so yeah pick them now.
Other top tip I've had is to freeze them after you've picked them. This caused the skins to soften / split so when you come to make your sloe gin you don't have to bother pricking each one, which is tedious to say the least. Have to inspect our stocks and maybe go picking to make some more this year.
Made bramble whisky (blackberries in whisky) a few years back as well which is very nice.
Other top tip I've had is to freeze them after you've picked them. This caused the skins to soften / split so when you come to make your sloe gin you don't have to bother pricking each one, which is tedious to say the least. Have to inspect our stocks and maybe go picking to make some more this year.
Made bramble whisky (blackberries in whisky) a few years back as well which is very nice.
Yep, no pissing about pricking them, they get rinsed, bagged into 1lb bags and put straight into the freezer.
I wouldn't mind a look at your bramble whisky recipe!
Our winning variation for the sloes was to use vodka, slug of Polish 95% spirit, cinnamon sticks, bitter almonds and a couple of cloves. Christmas in a glass, people went mental for it last year.
I wouldn't mind a look at your bramble whisky recipe!
Our winning variation for the sloes was to use vodka, slug of Polish 95% spirit, cinnamon sticks, bitter almonds and a couple of cloves. Christmas in a glass, people went mental for it last year.
Great stuff, I was up at the parents place last week and not a sign of any yet.
What I have noticed over the last few years is very few of their trees are generating fruit.
Last year for example only one tree could be picked.
They all seem to blossom, I wonder if it is the lack of bees or something?
Again I've heard the 'not untill after the first frost' line - but certainly here in IRL - not a sign of anything yet.
What I have noticed over the last few years is very few of their trees are generating fruit.
Last year for example only one tree could be picked.
They all seem to blossom, I wonder if it is the lack of bees or something?
Again I've heard the 'not untill after the first frost' line - but certainly here in IRL - not a sign of anything yet.
Search function not working so apologies if this has been covered elsewhere - I'm trying to make plum gin, following this recipe: https://jamesbonfieldrecipes.wordpress.com/2010/11...
I put some in a big Kilner jar last night but noticed today that some plums were floating. Those which broke the surface of the gin/sugar mixture had started to go brown. I've fished them out, replaced them and topped up with gin so they're more restricted from floating by the shoulders of the jar, but I'm concerned I'm going to waste a shed load of gin.
Any suggestions?
Cheers,
AtWork
I put some in a big Kilner jar last night but noticed today that some plums were floating. Those which broke the surface of the gin/sugar mixture had started to go brown. I've fished them out, replaced them and topped up with gin so they're more restricted from floating by the shoulders of the jar, but I'm concerned I'm going to waste a shed load of gin.
Any suggestions?
Cheers,
AtWork
Sir Humphrey said:
The most important question is which gin to mix it with?
Probably going to be Plymouth for me, just a shame I don't have any of the old art deco bottles lying around.
Not much point in using anything too decent as you won't really taste the botanicals in the gin once it has been infused with the sloes. The alcohol content is important though, go for at least a 40% gin, the stronger it is the better it is at leeching out the sloe juices. Normally use Greenall's Gin which I think Tesco's also sell as their own brand "Finest" gin.Probably going to be Plymouth for me, just a shame I don't have any of the old art deco bottles lying around.
Very intersting stuff, I've never done this before, but am quite tempted now.
Great article about it on the sipsmith site:
http://www.sipsmith.com/blog/articles/how-to-make-...
I'm just wondering though, how long have people left theirs, I'm going to try making a batch and leaving them, but there's a good chance I wont be able to get back to them for about 5 months. Jamie Oliver http://www.jamieoliver.com/news-and-features/featu... reckons they get better each year, but I don't want something overpowering, can you "over sloe" them?
Finally, saw that plumb one, there's a good chance I wont be able to get any Sloes, so is plum a decent alternative?
and what do you drink proper sloe gin with?
Great article about it on the sipsmith site:
http://www.sipsmith.com/blog/articles/how-to-make-...
I'm just wondering though, how long have people left theirs, I'm going to try making a batch and leaving them, but there's a good chance I wont be able to get back to them for about 5 months. Jamie Oliver http://www.jamieoliver.com/news-and-features/featu... reckons they get better each year, but I don't want something overpowering, can you "over sloe" them?
Finally, saw that plumb one, there's a good chance I wont be able to get any Sloes, so is plum a decent alternative?
and what do you drink proper sloe gin with?
Edited by HotJambalaya on Thursday 10th September 11:22
Typically leave it for around 1 year in the Kilner jar then remove the sloes, filter and decant it into bottles. Ideally leave it for another 6 months or so before drinking as it only gets better with age.
I've also read about making Slherry and/or Slider with the gin soaked berries after. For Slherry lob a bottle of sherry onto the gin soaked sloes, leave for a few weeks, decant and drink. Slider - same but use decent still cider. Will definitely be trying this next time I make some
I've also read about making Slherry and/or Slider with the gin soaked berries after. For Slherry lob a bottle of sherry onto the gin soaked sloes, leave for a few weeks, decant and drink. Slider - same but use decent still cider. Will definitely be trying this next time I make some
HotJambalaya said:
Very intersting stuff, I've never done this before, but am quite tempted now.
Great article about it on the sipsmith site:
http://www.sipsmith.com/blog/articles/how-to-make-...
I'm just wondering though, how long have people left theirs, I'm going to try making a batch and leaving them, but there's a good chance I wont be able to get back to them for about 5 months. Jamie Oliver http://www.jamieoliver.com/news-and-features/featu... reckons they get better each year, but I don't want something overpowering, can you "over sloe" them?
Finally, saw that plumb one, there's a good chance I wont be able to get any Sloes, so is plum a decent alternative?
and what do you drink proper sloe gin with?
Fever tree tonic water in the summer, on its own in winter.Great article about it on the sipsmith site:
http://www.sipsmith.com/blog/articles/how-to-make-...
I'm just wondering though, how long have people left theirs, I'm going to try making a batch and leaving them, but there's a good chance I wont be able to get back to them for about 5 months. Jamie Oliver http://www.jamieoliver.com/news-and-features/featu... reckons they get better each year, but I don't want something overpowering, can you "over sloe" them?
Finally, saw that plumb one, there's a good chance I wont be able to get any Sloes, so is plum a decent alternative?
and what do you drink proper sloe gin with?
Edited by HotJambalaya on Thursday 10th September 11:22
With tonic is best IMO.
I picked 1.5kg of sloes today. Feels early, but if you don't get them as soon as they ripen they get nabbed by others. Currently in the freezer and about to meet some of Aldi's finest gin tomorrow.
Anyone tried adding the sugar in syrup form at the end of the process rather than in the bottle to start? I may try it this time. I think I'll also make a Christmas batch with cinnamon and cloves.
Anyone tried adding the sugar in syrup form at the end of the process rather than in the bottle to start? I may try it this time. I think I'll also make a Christmas batch with cinnamon and cloves.
I have made a LOT of Xmas sloe liquer.
Don't over-clove it, or it will taste like liquified Tunes cough sweets. I only use Vodka.
No point using sugar syrup. The sugar will dissolve in 2 or 3 days, keep your costs down.
Use fresh cinnamon stick. Bitter almonds too, if you have them. I also bung in a couple of drops of vanilla essence if I can find it.
RE gin/vodka, use the cheapest you can find. If you can get hold of rectified spirit (95%/190 proof) then definitely throw a slosh in, it transforms it into a very serious drink indeed. The best thing you can do, really. The cheap spirits are €4.50 here for 70cl, the rect spirit is €15 for 50cl but worth every cent, trust me.
I normally drink it neat, or as a winter Kir Royale with the driest german Sekt I can find, that's the best aperitf for Xmas dinner going.
I made sloe rum last year, didn't like it, my German neighbours loved it, go figure.
I decant it off the sloes in March if I can be arsed or if there's any left.
I've made 4 lots so far and have another 7lbs in the freezer, happy days.
Don't over-clove it, or it will taste like liquified Tunes cough sweets. I only use Vodka.
No point using sugar syrup. The sugar will dissolve in 2 or 3 days, keep your costs down.
Use fresh cinnamon stick. Bitter almonds too, if you have them. I also bung in a couple of drops of vanilla essence if I can find it.
RE gin/vodka, use the cheapest you can find. If you can get hold of rectified spirit (95%/190 proof) then definitely throw a slosh in, it transforms it into a very serious drink indeed. The best thing you can do, really. The cheap spirits are €4.50 here for 70cl, the rect spirit is €15 for 50cl but worth every cent, trust me.
I normally drink it neat, or as a winter Kir Royale with the driest german Sekt I can find, that's the best aperitf for Xmas dinner going.
I made sloe rum last year, didn't like it, my German neighbours loved it, go figure.
I decant it off the sloes in March if I can be arsed or if there's any left.
I've made 4 lots so far and have another 7lbs in the freezer, happy days.
Edited by Barchettaman on Wednesday 23 September 13:18
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