Sloe Gin

[Hawks]

one last thing, this is a properly naive question - but you DO leave the stones in don't you? I always thought the sloes were just pure fruit, like raspberries or strawberries, but it occured to me today they have a dirty great stone in the middle.

So I presume you seep the (pricked) sloes in the gin, then decant the sloe gin out of what you've steeped in, minus the stones (and any detritus picked up) into what you're drinking it from?

Yep, leave stones in, if you freeze them for a day or two you don't even have to prick them all, as the freezing will burst them enough.

I learnt a trick from here that works a treat, when you decant off the sloe gin and leave the fruit behind, should you happen to have some thrown on some cider. I used a homemade real cider last year, left it on the sloes for a few weeks. Genius, and by all accounts called Slider... :thumb:

 

[bacchus]

one last thing, this is a properly naive question - but you DO leave the stones in don't you? I always thought the sloes were just pure fruit, like raspberries or strawberries, but it occured to me today they have a dirty great stone in the middle.

So I presume you seep the (pricked) sloes in the gin, then decant the sloe gin out of what you've steeped in, minus the stones (and any detritus picked up) into what you're drinking it from?

Yep, leave stones in, if you freeze them for a day or two you don't even have to prick them all, as the freezing will burst them enough.

I learnt a trick from here that works a treat, when you decant off the sloe gin and leave the fruit behind, should you happen to have some thrown on some cider. I used a homemade real cider last year, left it on the sloes for a few weeks. Genius, and by all accounts called Slider... :thumb:

JESUS H Christ!

I'm going to have to forget about any plans I had this year, I think I'm going to go into a full time alcohol production.

Cider, ahh cider my friend. That was the reason this whole affair started, the Ginger Beer was practiced and was first attempt rubbish, but the second one is looking a helluva lot better.

The Plum's ripened, Moley gave me a great recipe which I've got started (about 20:00 this evening my phone will remind me to go downstairs and stir the ******* for the 3rd day running - ahhh beauty!)

The sloes are ripening nice on bushes around the lanes, I've got lined up a nice couple of recipes from this post, I like the idea of an almond essence and a vanilla one, I may combine a couple of the recipes on here and put a vanilla pod in it.

AND NOW.... AND NOOOOOOW,

I'm reminded about the god forsaken apples that still are yet to be picked and brewed

:rofl:

ahhhh happy days

:)