Buzzer Posted April 29, 2003 Report Share Posted April 29, 2003 Can any of you chaps let me know how to make sloe gin? Someone did tell me but i've forgotten, Would you know YP All the best Buzzer Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted April 29, 2003 Report Share Posted April 29, 2003 I would know buzzer me ol mate. I'll tell you if you promise NOT to tell anybody ok? SLOE GIN 1 pint of gin ( cheap stuff no use buying good gin as your going to flavour it try netto) 12 ounce of ripe sloes (i usually pick mine after the 1st frost ) 6 oz of sugar Wipe the sloes and ***** each 1 with a fork or ba Quote Link to comment Share on other sites More sharing options...
Hammergun Posted April 29, 2003 Report Share Posted April 29, 2003 Well, you need gin, sloes, sugar, and if you like, almonds. The best thing to make sloe gin in is Kilner jars, but if you haven't got any, then gin bottles will do. Get your sloes when they are starting to go slightly soft, wash, dry and ***** them with a fork. (make sure you remove the stalks or they make it bitter) Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted April 29, 2003 Report Share Posted April 29, 2003 It's only posted half of me post all the best yis yp :ph34r: Quote Link to comment Share on other sites More sharing options...
Buzzer Posted April 29, 2003 Author Report Share Posted April 29, 2003 Cheers YP....thought you might know All the best Buzzer Quote Link to comment Share on other sites More sharing options...
Buzzer Posted April 29, 2003 Author Report Share Posted April 29, 2003 Thanks HG....I will print it of All the best Buzzer Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted April 29, 2003 Report Share Posted April 29, 2003 Buzzer thefoody.com/drinks/sloegin.html same as the recipe i use. But if your making a big batch don't bother pricking the sloes . wack em in the freezer. Remember the longer you can ab-stain from drinking the nectar the better it will be !!! all the best yis yp Quote Link to comment Share on other sites More sharing options...
Hammergun Posted April 29, 2003 Report Share Posted April 29, 2003 Sloe gin is better if kept at least 2 years after bottling. Keep in green bottles in a cool dark place to prevent it spoiling. You can make a very good drink using Damsons instead of sloes. If you make bullace gin (similar fruit to sloes) you usually need more sugar. Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted April 29, 2003 Report Share Posted April 29, 2003 HG I take it you enjoy a drop of the sloe gin an all ? all the best yis yp :ph34r: Quote Link to comment Share on other sites More sharing options...
Buzzer Posted April 29, 2003 Author Report Share Posted April 29, 2003 Sounds g Quote Link to comment Share on other sites More sharing options...
pjohn Posted April 29, 2003 Report Share Posted April 29, 2003 You should also try making it with whisky or tequila just as nice we also have lots of cherry trees in our street and they make great cherry brandy again using the cheapest spirit you can find but dont leave the cherrys in for to long maybe Quote Link to comment Share on other sites More sharing options...
pjohn Posted April 29, 2003 Report Share Posted April 29, 2003 You should also try making it with whisky or tequila just as nice we also have lots of cherry trees in our street and they make great cherry brandy again using the cheapest spirit you can find but dont leave the cherrys in for to long maybe Quote Link to comment Share on other sites More sharing options...
dodeer Posted April 29, 2003 Report Share Posted April 29, 2003 1/3 gin, 1/3 sloes, 1/3 sugar. Mix together and leave it in your airing cupboard for 1 year. Shake weekly. Quote Link to comment Share on other sites More sharing options...
Buzzer Posted April 29, 2003 Author Report Share Posted April 29, 2003 Sounds good chaps, I will have a go later in the year. What happens if I put more sugar in? does it make it stronger? or will the bottles blow up?? All the best Buzzer Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted April 29, 2003 Report Share Posted April 29, 2003 It wont make it stronger buzzer as your not going to be fermenting anything . It'll just make it sweet and 'orrible . Oh yea taste a few of the sloes before you use em mate all the best yis yp :ph34r: Quote Link to comment Share on other sites More sharing options...
Buzzer Posted April 29, 2003 Author Report Share Posted April 29, 2003 DOH ! Quote Link to comment Share on other sites More sharing options...
brain dead Posted April 29, 2003 Report Share Posted April 29, 2003 Oh the downfall of being 15, naturally being the law abiding young man i am i shall have to wait before i try this out :< Quote Link to comment Share on other sites More sharing options...
Hammergun Posted April 29, 2003 Report Share Posted April 29, 2003 Oh!! At your age, I was already an expert at such things!! Quote Link to comment Share on other sites More sharing options...
Hammergun Posted April 29, 2003 Report Share Posted April 29, 2003 Don't add the majority of the sugar until the end when it has had time to mature. Quote Link to comment Share on other sites More sharing options...
neil Posted April 29, 2003 Report Share Posted April 29, 2003 Hammergun,why do you need to put it in green bottles to stop it going mankey??i've never tried this wine making malarkey but it sounds fun Quote Link to comment Share on other sites More sharing options...
Hammergun Posted April 29, 2003 Report Share Posted April 29, 2003 Light turns it brown and taints it. It doesn't take much light to spoil. Sloe gin is a liqueur not a wine - no fermentation takes place when you make it, so you don't have the problems normally associated with winemaking (i.e. going vinegarey, oxidising etc) Start looking for Kilner jars at this summers car boot sales!! Quote Link to comment Share on other sites More sharing options...
neil Posted May 1, 2003 Report Share Posted May 1, 2003 will do thanks for that Hammergun Quote Link to comment Share on other sites More sharing options...
new to the flock Posted May 1, 2003 Report Share Posted May 1, 2003 I take it that the sloes are a berry? Could someone post the latin name for me please? Quote Link to comment Share on other sites More sharing options...
Hammergun Posted May 1, 2003 Report Share Posted May 1, 2003 The sloe is the fruit of the blackthorn bush - Prunus spinosa, a member of the rose family and closely related to the plum The bullace (or wild plum) - Prunus domestica, closely resembles the damson in appearance, but the fruit is much smaller and the tree grows more as a bush. Bullace gin is more "fruity" flavoured than sloe gin. Bullace bushes can be distinguished fron sloe bushes in that the fruit and leaves are larger, and the bush has no thorns. Bullaces and sloes can be mixed together when making liquers. A Kilner jar is a glass jar used for bottling fruit. They have a glass lid and a metal sealing ring. There is a rubber seal between the lid and the jar. Here's the rest of my recipe now the site is working again: Well, you need gin, sloes, sugar, and if you like, almonds. The best thing to make sloe gin in is Kilner jars, but if you haven't got any, then gin bottles will do. Get your sloes when they are starting to go slightly soft, wash, dry and ***** them with a fork. (make sure you remove the stalks or they make it bitter) Fill the Kilner jar to about 1 inch below the top with them, add 2 oz sugar and fill to the top with gin. Add a few pricked almonds if desired. Some people add cinnamon too. Shake for the next couple of days until all the sugar is dissolved. Put in a cool dark cupboard and forget about it for a few months. Take the gin out and put it into a green gin bottle. Keep dark and cool for a few months. Carefully decant off the gin leaving the sediment in the bottom. Add more sugar if desired. Tips: Add sugar bit by bit, and leave the final sweetening to the end. You can always add more but once it is in you can't take it out. The sloes are soaked in alcohol, so deparate your gin when you are doing punch and throw them into it when you have finished with them. Keep the gin in green bottles in the dark otherwise the gin will go brown and lose its fla Quote Link to comment Share on other sites More sharing options...
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