Bangersanmash 2,719 Posted August 22 Report Share Posted August 22 Just made myself a liter of sloe gin with a few strawberries in. Rushed it through the nutribullet combo. Smash all the seeds up inside the sloe berries to let out the goodness. I've been told not to put sugar in till two weeks time. A don't know why he just said leave the sugar out. Give it till mid December then run it through a cloth. It's not for me it's for my sister & mother or an our lass. I'm knocking a few more up over the weekend. Rhubarb & ginger that only takes a few weeks but they say longer you leave it better it will be. Just the thought instead of buying presents in. 1 Quote Link to post Share on other sites
jok 3,186 Posted August 22 Report Share Posted August 22 Well my friend, you have been misinformed. Sloes are pricked to release the juices which incidentally takes for hours. They then have the joy of sugar and a time frame of months and months before drinking. I personally have Sloe Gin , unopened, from 2014. ,the idea of introducing strawberries is mad. Do a strawberry vodka instead.. OMO.jok. 2 Quote Link to post Share on other sites
Franks dad 841 Posted August 22 Report Share Posted August 22 2 hours ago, jok said: Well my friend, you have been misinformed. Sloes are pricked to release the juices which incidentally takes for hours. They then have the joy of sugar and a time frame of months and months before drinking. I personally have Sloe Gin , unopened, from 2014. ,the idea of introducing strawberries is mad. Do a strawberry vodka instead.. OMO.jok. Agreed Quote Link to post Share on other sites
comanche 2,912 Posted August 24 Report Share Posted August 24 On 22/08/2024 at 14:56, Bangersanmash said: Smash all the seeds up inside the sloe berries to let out the goodness. /It's not for me it's for my sister & mother or an our lass. I'm kn" Eek! Don't you like your family? Smashing-up the stones doesn't release goodness. It releases cyanide ! 1 Quote Link to post Share on other sites
Bangersanmash 2,719 Posted August 25 Author Report Share Posted August 25 22 hours ago, comanche said: Eek! Don't you like your family? Smashing-up the stones doesn't release goodness. It releases cyanide ! Says it release like an almond taste. Quote Link to post Share on other sites
Bangersanmash 2,719 Posted August 25 Author Report Share Posted August 25 On 22/08/2024 at 15:15, jok said: Well my friend, you have been misinformed. Sloes are pricked to release the juices which incidentally takes for hours. They then have the joy of sugar and a time frame of months and months before drinking. I personally have Sloe Gin , unopened, from 2014. ,the idea of introducing strawberries is mad. Do a strawberry vodka instead.. OMO.jok. A don't think it matters my brother made some last year that's who told me to run them through the nutribullet combo. The juices will be released either way. More so crushed into small particles. Then run through the muslin cloth end of December. Just done the rhubarb with stem ginger yesterday. A don't know how anyone can drink gin. A tried it yesterday taste f***ing rank lol. Quote Link to post Share on other sites
comanche 2,912 Posted August 26 Report Share Posted August 26 16 hours ago, Bangersanmash said: Says it release like an almond taste. You would only need to crush a a very small number of the stones to get a subtle almond taste . Not every stone in the batch! The usual proportions are roughly 2 pints of gin to 2 pounds of sloes. Some recipes do include just a couple of crushed almonds for added taste. A lot of people don't see the need. The stones of 2lb of sloes chopped to bits and dunked in alcohol are going to release a lot of acid. It probably won't produce fatal levels of cyanide but might well be unpleasantly bitter . Allowing the neat gin to absorb flavour from the sloes for a couple of weeks before adding sugar has an advantage . It's easier then to gauge just how much sugar is needed for your own taste . Having said that; I'm with you "Bangers" when it comes to thinking gin is horrid stuff! Sloe vodka or rum is far more interesting . And for variety replace a bit of the sugar with a few boiled sweets like barley sugars ,humbugs or toffee. 1 Quote Link to post Share on other sites
Bangersanmash 2,719 Posted August 27 Author Report Share Posted August 27 23 hours ago, comanche said: You would only need to crush a a very small number of the stones to get a subtle almond taste . Not every stone in the batch! The usual proportions are roughly 2 pints of gin to 2 pounds of sloes. Some recipes do include just a couple of crushed almonds for added taste. A lot of people don't see the need. The stones of 2lb of sloes chopped to bits and dunked in alcohol are going to release a lot of acid. It probably won't produce fatal levels of cyanide but might well be unpleasantly bitter . Allowing the neat gin to absorb flavour from the sloes for a couple of weeks before adding sugar has an advantage . It's easier then to gauge just how much sugar is needed for your own taste . Having said that; I'm with you "Bangers" when it comes to thinking gin is horrid stuff! Sloe vodka or rum is far more interesting . And for variety replace a bit of the sugar with a few boiled sweets like barley sugars ,humbugs or toffee. Cyanide ? Lol ffs am guna give my mother & sister this for Xmas lol Quote Link to post Share on other sites
Bangersanmash 2,719 Posted August 27 Author Report Share Posted August 27 23 hours ago, comanche said: You would only need to crush a a very small number of the stones to get a subtle almond taste . Not every stone in the batch! The usual proportions are roughly 2 pints of gin to 2 pounds of sloes. Some recipes do include just a couple of crushed almonds for added taste. A lot of people don't see the need. The stones of 2lb of sloes chopped to bits and dunked in alcohol are going to release a lot of acid. It probably won't produce fatal levels of cyanide but might well be unpleasantly bitter . Allowing the neat gin to absorb flavour from the sloes for a couple of weeks before adding sugar has an advantage . It's easier then to gauge just how much sugar is needed for your own taste . Having said that; I'm with you "Bangers" when it comes to thinking gin is horrid stuff! Sloe vodka or rum is far more interesting . And for variety replace a bit of the sugar with a few boiled sweets like barley sugars ,humbugs or toffee. Well I've just rang the misses up from work to say throw that gin I've made. Her words " Why love " Because I've just tried killing ya old man & jo there lass , my mother , sister, son , and last of all you pmsl. Her " what you mean lol. With cyanide in the sloe berry pips rushed up. Her " Or so a slow death of sloe gin. " cheers 1 Quote Link to post Share on other sites
comanche 2,912 Posted August 27 Report Share Posted August 27 5 hours ago, Bangersanmash said: Well I've just rang the misses up from work to say throw that gin I've made. Her words " Why love " Because I've just tried killing ya old man & jo there lass , my mother , sister, son , and last of all you pmsl. Her " what you mean lol. With cyanide in the sloe berry pips rushed up. Her " Or so a slow death of sloe gin. " cheers Oh my heavens l feel guilty now , but l would probably have done the same . I wasn't trying to be clever though. Most fruit stones do honestly produce cyanide . Still time to have another go with the gin before Christmas. Good luck! 1 Quote Link to post Share on other sites
kenj 131 Posted October 22 Report Share Posted October 22 This is my successful Sloe Gin recipe. Put the berries in a Tupperware bowl in the freezer for a day and the skins split, then follow the instructions here. Very simple and an ideal drink after a heavy Christmas dinner. Sloe gin making. A taste of Christmas. WWW.URBANFIELDSPORTSMAN.COM For many, their first taste of alcohol, was a sip of sweet sloe gin at Christmas, offered in my case by a kindly aunt to a curious nephew, much to the amusement Quote Link to post Share on other sites
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