lurcherboy Posted September 24, 2005 Report Share Posted September 24, 2005 If you, like me, laid some down last year, nows the time to filter and enjoy some fine hip on the shoot. Enjoy chaps LB Quote Link to comment Share on other sites More sharing options...
Dunkield Posted September 26, 2005 Report Share Posted September 26, 2005 I have only just started my next lot 11 months to go and counting .... I may have to buy some this year, but I won't be wasting my time/money on the Gordons stuff. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 26, 2005 Report Share Posted September 26, 2005 What's wrong with the Gordon's stuff? I've just got my own sloe liqueur started - estimated time of appreciation, Christmas 2007... LS Quote Link to comment Share on other sites More sharing options...
game_boy Posted September 27, 2005 Report Share Posted September 27, 2005 Whats your recipes for it ? I made mine last year and in theory it should be ready now. Do you have to filter the berries out of it once its ready ? I read a good article on Sporting Gun about using berries in a chocolate liqueur by stoning them and then mixing into melted chocolate and allowing to cool. Might try it this year! Quote Link to comment Share on other sites More sharing options...
Dunkield Posted September 27, 2005 Report Share Posted September 27, 2005 LS, The Gordons stuff is 'thin' and that is being polite, it tastes too much like their Gin which can never be a good thing. The Plymouth version tastes much better, but is more expensive - I wonder why But niether are as good as your own when it goes right. GB, Strain it out through muslin (not a muslim) you will get some bits but I normally decant it and let it settle, just be careful not to shake it up each time you pour some out. Quote Link to comment Share on other sites More sharing options...
game_boy Posted September 27, 2005 Report Share Posted September 27, 2005 Yeah i thought it would be hard to get a hold of a Muslim round my way !! Stuartp, I've been shaking the bottle every few days or so for the last year so hopefully it will come out ok. I suppose once you've strained it you could just add a little more sugar to taste if its a little on the acrid side ? Quote Link to comment Share on other sites More sharing options...
Dunkield Posted September 27, 2005 Report Share Posted September 27, 2005 I normally only shake it gently in the first week or so to get all the sugar disolved and then leave it. Shaking it every few days for that length of time you deserve a medal! I don't know about adding sugar later, I guess someone on here may have made a bit of wine in the past may be able to answer that one. Mine, in the past has either come out a bit too sweet or a bit fruity, but now comes out sopt on every time, just a bit experimentation until you get the mix how you like it. Quote Link to comment Share on other sites More sharing options...
game_boy Posted September 27, 2005 Report Share Posted September 27, 2005 Yeah it was just when I remebered to do it which was about every week or so. But i'm sure it will get drunk all the same! I mean its bound to be an improvement on the cheap **** I used to make it !! Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 29, 2005 Report Share Posted September 29, 2005 Pound of pricked sloes Pound of soft brown sugar Pint of cheap vodka The sugar helps with the colouring, and isn't so strongly sweet as refined white. As was mentioned in another thread, you can adjust the sweetness later. I've got two 1 gallon demijohns with 3pints in each (with the sugar and fruit takes it nearly two-thirds full) on the go at the moment. Will shake weekly and strain one after 6 months and the other after a year to compare. LS Quote Link to comment Share on other sites More sharing options...
tenbears10 Posted September 29, 2005 Report Share Posted September 29, 2005 Started my sloe gin last night and have some damson gin on the go since mid August as well. B) Quote Link to comment Share on other sites More sharing options...
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