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Sloe Gin


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Now then talking to a chap today he said that he filters his through muslin after a couple of months yet another chap says he leaves the berries(sloes) in for a year for taste.

Who the feck do you beleive cos they all say theirs is the best ?????

I do not know what to do now. Perhaps just get pissed.

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I went out to pick some sloes of the tree in the front garden this afternoon, and some cheeky fuckers been in an pinched everything below 7ft!!! :boxing:

I had to go up the other end of the estate go get some. On the way back, the dog picked up a mixy rabbit, she got a bit over excited and made a grab for the buns head while I was necking it, but my hand was in the way :doh:

It's a trial, isn't it... :blink:

still, got 6 litres of damson vodka, 3 of sloe gin, and 1 of blackberry gin. It's a start... :D

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Guest Roadkill

Try using damsons or bullaces if you cant get sloe berries, prick them well, stick them in a container / bottle with a lid, filling it up to around a third with the fruit, then pour in granulated sugar...just enough to cover the fruit, then top up with cheap supermarket gin or even vodka (takes a long time before it's ready...up to a year I've heard!) or try using cheap n nasty Bacardi....I've done it this year with wild Damsons and it tastes excellent and it's ready in the same time as the gin recipies!

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I decanted this year's first run off out of the demi-john this week too, through the muslin and into the bottles.

 

I will put the next batch out of the freezer in this weekend.

 

I still have a fair few bottles from the year before last for this winter :drink:

 

OTC

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One of the joys of making sloe gin is that its EASY. (although pricking those Sloes can drive you mad)

 

I find the cheap gin is very adequate, and the recipe is so easy to play with, adjust the ingredients each year to get your personal favourite texture and flavour.

 

Personally I find a "Young" sloe gin to be a little harsh, limited body and thin colour, I always leave mine fermenting for at least a YEAR, by then the body, flavour, colour is like........... I was just going off on a Jilly/Oz moment then!!!!

 

Anyway ...thats why its so good...we all make it the way we like it!!!!

 

Deker

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