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Sloe Gin - a tutorial...

Discussion in 'The Homestead' started by SiWhite, Nov 20, 2014.

  1. SiWhite

    SiWhite Nomad

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  2. Tony

    Tony White bear (Admin)
    Admin

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    Hey Simon, can you post it directly on here please mate, by all means have a link back to the original but we tend to discourage just links to ones own stuff off elsewhere, if you need a hand doing that just let me know.

    Thanks for sharing the article
    Tony
     
    #2 Tony, Nov 20, 2014
    Last edited: Nov 24, 2014
  3. Gooner

    Gooner Forager

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    I made some sloe gin in October,have always gone with 1/3 Sloes,1/3 Sugar & 1/3 Gin, if too sweet slightly less sugar.
    When ready, normally around December 20th (better if you can leave longer) strain into clean bottles and enjoy
     
  4. Robmc

    Robmc Nomad

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    We also make Sloe Brandy. Once finished with, my wife de-stones some of the Sloes and lays them in a tray and covers with melted chocolate. Makes a fantastic Brandy flavoured fruity Chocolate bar!
     
  5. SiWhite

    SiWhite Nomad

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    Will do Tony - my apologies...
     
  6. Rosahane

    Rosahane Member

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    I have 9 litres of a mixture of sloe and damson gin infusing, a litre of sloe vodka and on other of damson vodka plus three litres of blackberry whisky - all since mid September.

    I plan to start sampling at Christmas and hopefully should be able to report back by March :p
     
  7. bearbait

    bearbait Full Member

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    For Sloe Gin I do approx. 1L gin to 0.5KG sloes to 0.25KG sugar. For Damson Gin same ratio of gin to damsons but cut the sugar down a little.

    Have 2L Sloe Gin and 3L Damson Gin on the go.

    This year am experimenting with Gin+Sloes only for the infusion process, then adding the sugar much later. I sort of figure that the neat gin may extract the flavour better than when it's a gin syrup.

    Seems to have been a good year for Sloes, at least here in mid-Wales.
     
  8. Canis_Lupus

    Canis_Lupus Member

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    I made both sloe and damson gin this year but held back the sugar altogether - I never liked it too sweet and when you get a good batch I don't think adding sugar is necessary at all.
     
  9. Macaroon

    Macaroon A bemused & bewildered

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    I've used this method apart from the first year I made it, many moons ago now, and find it by far the best way. Much easier to judge how much you need to sweeten when it's made, if at all; there's not much worse than sickly-sweet syrupy stuff :(

    Many people suffer from the misconception that the sugar has some role in the final alcohol content, as if there was some fermentation going on, but it's only there to sweeten it so it makes no difference when it goes in.
    I've had some good results using honey and some of the unrefined sugars as opposed to granulated sugar, as well.
     
  10. paulnb57

    paulnb57 Full Member

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    I use a 2 Litre Pop bottle, 3/4 fill it with Sloes, then bung it in the freezer to save pricking the sloes, then fill to a couple of imches the top with Gin, shake every day for a week then leave as long as possible and add honey to taste....then Decant into th empty Gin bottle.....
     

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