Sloe gin

[Guest remmy]

hi lads just made four demi johns of sloe gin, only down side i will have to wait untill next year to drink the stuff bas...d cheers remmy

[pat blewitt 41]

I used spiced rum instead of gin last year, very very nice drop of stuff

[terriermaid 3]

i finally found some sloes today so im going to have my first attempt ,thanks to all your info

[chillitt 0]

heres some more ideas.. http://www.sloe.biz/pip/

hmmm pies and crumble made with the fruit afterwards....

[Aled 481]

Went to harvest some sloes with father in law yesterday. Got 2 litres of sloe gin fermenting nicely in the garage. Also found a cracking spot for some rough shooting later in the year.

Nice walk out

Cheers

Aled

[TOMO 26,115]

hi lads just made four demi johns of sloe gin, only down side i will have to wait untill next year to drink the stuff bas...d cheers remmy

 

you wont have to wait till next year mate , you dont need to wait that long , get it decanted at christmas, or just do one demi jon. and leave the rest . you wont be dissapointed it will tast great at xmas.

 

i have also done a demi jon with damsen vodka. damsons fit easy in to the top of a demi jon

[red merle 0]

me and my frnds are making sloe gin at the moment in screw cap bottles we have six and are planning 2 get acouple more

[westend 0]

Try this:

 

Ingredients:

1 lb. (450 g) sloes

3 cups (710 ml) gin or vodka

1 1/2 cup (350 g) sugar

 

 

Wash and dry the fruit, remove all stems, and freeze the sloes for at least a couple of days (not necessary if they are picked after the first frost). Place the fruit in a suitable container, add gin or vodka, and shake twice a week for 4-8 weeks. Transfer most of the liquid to a bottle. Add the sugar to the remaining sloes. Shake twice a day until all sugar has dissolved; this may take up to two weeks. Mix this sweet syrup with the first unsweetened liquid. After three months strain the liqueur thru a muslin cloth. Add some more sugar if necessary. The liqueur should mellow for 6 months before used.

 

As an alternative you can mix the sloes, gin/vodka and sugar at the same time, but then use slightly less sugar. If preparing the sloe gin/liqueur this way you will also get a delicious flavor, however, the total volume of liqueur will be less because more liquid will remain within the fruit.

 

Sloes are the fruit of blackthorn and are actually a wild type of plums. The flavor of the fruit is bitter, so the small plums are not suitable for eating. However, the effect of frost makes them milder. The bitter flavor is lost when making liqueurs.

 

Sloe gin is traditionally made in Ireland and Britain. Sloe liqueur is also made in Scandinavia, Germany, France and Spain. This delicious liqueur has a flavor similar to plum liqueur and the color is dark red. It is best served in small amounts as an after-dinner drink with or without ice.

[carlbell 0]

Will the sloe's that are still on the bush be any good?

Do you still need to freeze them after they have had a few frosts on them?

I can get some that have been in freezer since last year that were forgotten about will they still be useable?

Thanks in advance for any replies.