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Kiwi Gin/Vodka


Danger-Mouse
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Don't leave the blackberries in too long as they can sour the gin. Not too sure why but I have been reliably informed that it's the seeds that do the damage. I tend to stick to the cherries, damsons and sloes so someone that has a bit more experience with the softer fruits may be of more help. My father made a drop of raspberry gin last year and didn't leave them in too long for the same reason and I must say it was a very good drink, I'm not even a big fan of raspberries as a fruit but this was good.

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  • 1 year later...

Fancied a tipple tonight and was thinking I didn't have anything in. Then I remembered this was still sat in the cupboard.

 

Interesting taste, the kiwi fruit have definitely added something but it's subtle and you can still sometimes pick up distinct hints of the flavour of the gin. Maybe not as pleasing as the blackberry and plum gins I did but all in all I'd judge it a success.

 

Outlander, if you want to drop me a pm with your address I`ll send you a sample as promised.

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I rarely..... unless I forget .... leave the fruit of anything in the spirit more than about 8 weeks. I have very few if any refusals from customers. Kiwi fruit sounds interesting, must try some. Made plum, damson, fig, so far this year, about to do some pear, I use Conference or Concord pears when they are super ripe and juicy and normally vodka but this year I am going to try white rum ... Aldi cheapy stuff. It worked well with plums last year and there is none left.

Edited by Walker570
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