Nicky T Posted June 30, 2011 Report Share Posted June 30, 2011 I've had a few bottles of Sloe Gin on the go since September last year, and having decanted most of them i still have one left. Is there a maximum time that you can leave it? Quote Link to comment Share on other sites More sharing options...
Billy. Posted June 30, 2011 Report Share Posted June 30, 2011 (edited) I was having a good read of this online last year and stumbled across a thread where a guy made three identical bottles and opened one each year. Apparently the 3rd year it started to taste a bit different, but still drinkable. ...Ahh... Decanted.. Unsure :unsure: Edited June 30, 2011 by Billy. Quote Link to comment Share on other sites More sharing options...
Dead-Eyed Duck Posted June 30, 2011 Report Share Posted June 30, 2011 It's definitely, absolutely gone off by now. I will take it off your hands and pour it down the grid Quote Link to comment Share on other sites More sharing options...
Dead-Eyed Duck Posted June 30, 2011 Report Share Posted June 30, 2011 In fact, I'm pretty sure that it's highly toxic by now.... Don't even taste it, as my wife is an expert toxicity taster of sloe gin Quote Link to comment Share on other sites More sharing options...
fo5ter Posted June 30, 2011 Report Share Posted June 30, 2011 should be fine - might taste a little different. Gin doesn't oxidise like wine does so shouldn't taste 'corked' Best bet is to give it a taste! Quote Link to comment Share on other sites More sharing options...
ack-ack Posted June 30, 2011 Report Share Posted June 30, 2011 (edited) Best bet is to give it a taste! .........whilst sat on the toilet Joking aside I found a bottle that had done a side shimmy in the shed and escaped capture for at least two years and it was palatable despite the cork having dried out a bit. Edited June 30, 2011 by ack-ack Quote Link to comment Share on other sites More sharing options...
Dunkield Posted June 30, 2011 Report Share Posted June 30, 2011 I have left it 3 years before now and it was fine. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted June 30, 2011 Report Share Posted June 30, 2011 It should ideally change and keep getting smoother and more "rounded" in flavour......according to the experts. I made a gallon last year and it lasted me 4 months!! Quote Link to comment Share on other sites More sharing options...
JonnyR Posted June 30, 2011 Report Share Posted June 30, 2011 I generally leave mine for a minimum of a year. Let's face it the alcohol is a pretty good preservative. I had some last season which was 20 years old, admittedly it had been decanted. Delicious. Quote Link to comment Share on other sites More sharing options...
ian_in_the_midlands Posted June 30, 2011 Report Share Posted June 30, 2011 I thought the longer you leave it the better. We managed to keep a bottle damson gin for 3 years and it was lovely. Unfortunatley mate come over and downed most the bottle in a very short time. Quote Link to comment Share on other sites More sharing options...
Nicky T Posted June 30, 2011 Author Report Share Posted June 30, 2011 Cheers chaps - much appreciated Quote Link to comment Share on other sites More sharing options...
Beretta28g Posted June 30, 2011 Report Share Posted June 30, 2011 Ive got a bottle from 2000 with the fruit still in. Quote Link to comment Share on other sites More sharing options...
ian_in_the_midlands Posted June 30, 2011 Report Share Posted June 30, 2011 Go and taste it... what is it like? Quote Link to comment Share on other sites More sharing options...
ack-ack Posted June 30, 2011 Report Share Posted June 30, 2011 Unfortunatley mate come over and downed most the bottle in a very short time. Unfortunately for him or you?? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted July 8, 2011 Report Share Posted July 8, 2011 I'm drinking stuff from 2009 that a mate gave me and it's lovely. Miles better than anything in the shops. Quote Link to comment Share on other sites More sharing options...
Nicky T Posted July 8, 2011 Author Report Share Posted July 8, 2011 I'm leaving it in for the long haul Quote Link to comment Share on other sites More sharing options...
Beardo Posted July 8, 2011 Report Share Posted July 8, 2011 i went to pour a glass from a bottle the other night and realised it was full of fruit still (2 year old) - still tasted great. i also had a glass of my Rosehip vodka, which tastes incredible now (1.5 years old) - it's like drinking boozy butterscotch. Quote Link to comment Share on other sites More sharing options...
beretta Posted July 8, 2011 Report Share Posted July 8, 2011 leave the fruit in. ive had 15 year old and only diff is it goes a brownish colour and a bit thicker. BLOODY AWESOME THOUGH :good: Quote Link to comment Share on other sites More sharing options...
How-To-Hunt-Rabbit Posted July 19, 2011 Report Share Posted July 19, 2011 Iv drank a 5 year old and its the best iv had. If anything you should of left it longer Quote Link to comment Share on other sites More sharing options...
figgy Posted August 4, 2011 Report Share Posted August 4, 2011 (edited) The stones in the sloes give a almond flavor after years of steeping in it apparently, that's why some recipes call for almond extract to be added to mimmic the aging process. I try to make three liters of mixed batches so some can mature for years.I am going to try to get to the point of having enough so at ten to twelve years I always have some at that age year on year.So best to put some away Nicky T. Up to now I have bramble with vodka and also brandy, plum vodka is a bit of an acquired taste. Raspberry vodka this won't make a vintage far too nice to leave alone so drank most of it making others,also tried rhubarb,gooseberry in both gin and vodka what a waste of spirits that was. Sloe gin is still the favorite older the better, guy on syndicate has some will be fourteen this season best taste of all our efforts. Must pick more brambles and buy more vodka and raspberries. Best tip I got for pricking the sloes after freezing was to put some on clean tea towel and roll them about with the zest part of the grater it puts loads of tiny holes and tears in the skin and not your own skin as you get using a pin or blackthorn. **** post didn't look that long when typing. ATB figgy Edited August 4, 2011 by figgy Quote Link to comment Share on other sites More sharing options...
snipe Posted August 5, 2011 Report Share Posted August 5, 2011 Best tip I got for pricking the sloes after freezing was to put some on clean tea towel and roll them about with the zest part of the grater it puts loads of tiny holes and tears in the skin and not your own skin as you get using a pin or blackthorn. Awesome tip that one Figgy, thanks for sharing. Seeing a good amount of sloes around at the moment, and will keep this one in mind for the Autumn. Thanks again, Snipe. Quote Link to comment Share on other sites More sharing options...
Dunkield Posted August 5, 2011 Report Share Posted August 5, 2011 ...or freeze the sloes then chuck the Gin in over the top, that splits the skins and saves any messing about. It's worked for me over the past 10 years or so. Quote Link to comment Share on other sites More sharing options...
Nicky T Posted August 5, 2011 Author Report Share Posted August 5, 2011 Awesome tip that one Figgy, thanks for sharing. Seeing a good amount of sloes around at the moment, and will keep this one in mind for the Autumn. Thanks again, Snipe. Agreed, cheers Figgy Starting to scout the sloes as we speak; time to get stocked up on Gin ready for production Quote Link to comment Share on other sites More sharing options...
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