Hob&Jill 258 Posted September 12, 2007 Report Share Posted September 12, 2007 I thought it would be a good idea to eat a sloe today :sick: Makes you mouth go all sticky and dry :sick: :sick: Quote Link to post Share on other sites
Guest little_lloyd Posted September 12, 2007 Report Share Posted September 12, 2007 I thought it would be a good idea to eat a sloe today :sick: Makes you mouth go all sticky and dry :sick: :sick: You wally Yell larn from yell mistake now Quote Link to post Share on other sites
mole catcher 1 Posted September 12, 2007 Report Share Posted September 12, 2007 [ I thought it would be a good idea to eat a sloe today :sick: Makes you mouth go all sticky and dry :sick: :sick: i think the expression is "" they draw your arse up to your elbows"" Quote Link to post Share on other sites
anita&paul 0 Posted September 16, 2007 Report Share Posted September 16, 2007 surely any sugar added would onlyact as a sweatener ie sloe gin Quote Link to post Share on other sites
mole catcher 1 Posted September 16, 2007 Report Share Posted September 16, 2007 Paul.......... the yeast in all fruit needs suger to feed on to turn it into alcohol, the sloes, same as when cooked, produce a naural sweetner which takes away the tartness of the fruit. it is an enzime in the skins that does this, it is also the colour in the skins that gives it its nice pink colour. Its because of its abillitie to produce its own suger that its adviserble to buy un-sweetened gin for making sloe gin. otherwise it will be sickly sweet. Quote Link to post Share on other sites
juckler123 707 Posted September 17, 2007 Report Share Posted September 17, 2007 Two words.............................Sloe Brandy try that and you will soon forget sloe gin much nicer Imo Quote Link to post Share on other sites
anita&paul 0 Posted September 17, 2007 Report Share Posted September 17, 2007 Paul.......... the yeast in all fruit needs suger to feed on to turn it into alcohol, the sloes, same as when cooked, produce a naural sweetner which takes away the tartness of the fruit. it is an enzime in the skins that does this, it is also the colour in the skins that gives it its nice pink colour. Its because of its abillitie to produce its own suger that its adviserble to buy un-sweetened gin for making sloe gin. otherwise it will be sickly sweet. the natural yeast which i know is in all fruit and berries, will be inhibited once it is put in the gin as the alcohol content will prevent it working. the alcohol content will be to strong to allow the yeast in the fruit and berries to work. therefore it will become no stronger just mature over time. regards paul Quote Link to post Share on other sites
john slack 0 Posted September 17, 2007 Report Share Posted September 17, 2007 can somebody post a picture of a sloe because whenever i ask anybody around me which bushes are sloe they all tell me different or they just want to keep the sloes for themselves! i don't know what to look for. please help also, i have made rubarb vodka. just by putting the rubarb and sugar in the vodka and leaving it for about six monthes. well we did it at rubarb time and drunk it at christmas. it was lovely. and have tryed raspberry brandy. that was nice too! Quote Link to post Share on other sites
Guest SJM Posted September 17, 2007 Report Share Posted September 17, 2007 For the recipe I think I will give this one a go. Saxon heres a pic of the berries and a link I found whilst googling for pics http://www.genre.fsnet.co.uk/brewery/sloegin/index.html Quote Link to post Share on other sites
john slack 0 Posted September 17, 2007 Report Share Posted September 17, 2007 cheers! i'm sat on the internet and never thought to google! Quote Link to post Share on other sites
mole catcher 1 Posted September 17, 2007 Report Share Posted September 17, 2007 now i cant give away all my secrets can I ? thats where the yeast starter comes into play can start or stop fermetation as you wish, to a cetain degree of course. Quote Link to post Share on other sites
Hob&Jill 258 Posted September 17, 2007 Report Share Posted September 17, 2007 I am denfinitly going to try this, is there any times that I should pick the sloes? they alrite now? Quote Link to post Share on other sites
Guest little_lloyd Posted September 17, 2007 Report Share Posted September 17, 2007 I am denfinitly going to try this, is there any times that I should pick the sloes? they alrite now? October/November time they say is best but around here they are starting to crumble, So i took a small batch of HUGE sloes to start the production line going....and then ill collect up more in late november. Ohh and save it till next winter or even a few years later before drinking to get the best out of the drink Quote Link to post Share on other sites
juckler123 707 Posted September 18, 2007 Report Share Posted September 18, 2007 HUGE is the word biggest sloes and blackberries ive seen in years thanks to the wet weather weve had Quote Link to post Share on other sites
harrycatcat 31 Posted September 20, 2007 Report Share Posted September 20, 2007 What a job pickin these sloes. Went out this aft and picked 1lb 1.25oz and cut my feckin hands to bits. Went out a bit later and got 1lb 1.75oz could not believe there was only half an ounce between the two lots. One thing that suprised me was that there was a snail about a yard up the blackthorn bush suckin f*ck out of a sloe. I bet that made its eyes water raw. This feckin sloe gin wants to be worth it. Quote Link to post Share on other sites
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