Thunderbird Posted February 29, 2012 Report Share Posted February 29, 2012 OK I've got around to bottling the booze that's been sitting in the garage since last year. Sloe gin - steeping since September. Made two identical batches, one with berries from my local area and another with some old trees in the Gower. Result is the Gower ones have made a sweeter drink, with the local ones a dryer one. I'm pretty sure the local berries came from relatively young trees. Rosehip vodka - developing nicely, doesn't seem to taste all that different from when I made it in the autumn. Blackberry (bramble) brandy - made using uncooked blackberies. This is a real surprise, it's really nice, has a smoky flavour and an aftertaste a bit reminiscent of Baileys (for some odd reason). I like it. Gooseberry and raspberry gin - another wildcard but has made a really nice pink liqueur, looks like rose wine. Lovely balanced fruity taste, not a million miles from sloe gin. Blackcurrant vodka - not much of this left (made in July) but it's developing into a lovely cassis-type (but stronger obviously) spirit, really lovely. How are y'all getting on? Quote Link to comment Share on other sites More sharing options...
chopss123 Posted February 29, 2012 Report Share Posted February 29, 2012 sloe vodka. Down to half a bottle left .. . . Did a sloe brandy -and a sloe whisky with a chilly in it . Running out fast .. Roll on when the sloe.s are ready again i will make more and try some think new . Quote Link to comment Share on other sites More sharing options...
flyingphil Posted February 29, 2012 Report Share Posted February 29, 2012 How long do you leave the fruit in yours? My Sloe Gin has been on the go for about 5 months, is it time to strain and bottle yet? Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted February 29, 2012 Author Report Share Posted February 29, 2012 Mine were in since September and that was enough. I've also put them back in the jar with soaking in cider. Apparently that works well. Will try that in a couple of days. Quote Link to comment Share on other sites More sharing options...
39TDS Posted February 29, 2012 Report Share Posted February 29, 2012 Raspberry Vodka, Strawberry vodka, Sloe gin, Damson gin, all gone so long ago that the headaches have also been forgotten. Raspberry vodka was my favourite bit a little bit too moorish. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted February 29, 2012 Author Report Share Posted February 29, 2012 Just wondering what to have with the fried leek and chorizo risotto I'm cooking at the moment! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted February 29, 2012 Author Report Share Posted February 29, 2012 Raspberry Vodka, Strawberry vodka, Sloe gin, Damson gin, all gone so long ago that the headaches have also been forgotten. Raspberry vodka was my favourite bit a little bit too moorish. Yeah I'm going to do raspberry voddy this year. Quote Link to comment Share on other sites More sharing options...
.philmypower. Posted February 29, 2012 Report Share Posted February 29, 2012 If you need someone to help you taste your drinks let me no, I'd be happy to help Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted February 29, 2012 Author Report Share Posted February 29, 2012 If you need someone to help you taste your drinks let me no, I'd be happy to help See the Corswold meet thread! Quote Link to comment Share on other sites More sharing options...
PaulABF Posted February 29, 2012 Report Share Posted February 29, 2012 4 litres of Sloe Gin - Bottled last June (from previous year's frozen sloes) all gone. 6 gallons of Elderberry Wine-bottled September all gone. 2 gallons blackberry Wine - bottled September still there as it's truly awful. 40 bottles of Cooper's Stout bottled last March all gone 30+ cases Strongbow Cider bought since October all gone. That's right, I hate my job. Quote Link to comment Share on other sites More sharing options...
Brown Sauce Posted February 29, 2012 Report Share Posted February 29, 2012 OK I've got around to bottling the booze that's been sitting in the garage since last year. Sloe gin - steeping since September. Made two identical batches, one with berries from my local area and another with some old trees in the Gower. Result is the Gower ones have made a sweeter drink, with the local ones a dryer one. I'm pretty sure the local berries came from relatively young trees. That'll be the same principle as vines, those in a poor soil will tend to produce a sweeter grape. Well that's what that Ollie bloke off tele told me. The Gower ones were from mostly from old bushes growing in the rocks just back from the beach on Pwll Du. The Cotswold meet, is going to lead to one monumental hangover Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted February 29, 2012 Author Report Share Posted February 29, 2012 Yes I do bow to your superior bushes. You must taste them ASAP! Quote Link to comment Share on other sites More sharing options...
stripey999 Posted February 29, 2012 Report Share Posted February 29, 2012 Every time I had a visitor since christmas I tested the summer fruits vodka on them and they asked for more; the 2l nearly all gone now. Need to make more for the Cotswold meet. I missed my chance for the sloes this year, doh. My diary says "Make more effort" now. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted March 1, 2012 Author Report Share Posted March 1, 2012 Yeah I'm going to test them on a few subjects. My wife is an unreliable witness as when proffered the glass to try she pulls an anticipatory face akin to the one you might wear prior to tasting a poo sandwich. Quote Link to comment Share on other sites More sharing options...
shotgun sam Posted March 1, 2012 Report Share Posted March 1, 2012 Right then publish the recipes for your brews so some of us can try making some later this year. Sam Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted March 1, 2012 Author Report Share Posted March 1, 2012 Right then publish the recipes for your brews so some of us can try making some later this year. Sam Will do, here are some now: Blackcurrant Vodka made 12/7/11 3/4lb blackcurrant and 7/8ths bottle Russian Standard Vodka. Two leaves from the bush. About 100gms brown sugar. Sloe Gin made 10/9/11. 1.25 kilos sloes, 350gms sugar and 2 and a third bottles gin. Raspberry and gooseberry gin made from a freezer bag of frozen fruit from my mum's garden. 150gms sugar and one and 2 bottles gin. Rose hip vodka. Can't remember quantities sorry. I may have published it elsewhere in this section. Can't remember the bramble brandy as I didn't write that down, but the blackberries were uncooked. Quote Link to comment Share on other sites More sharing options...
Dunkield Posted March 1, 2012 Report Share Posted March 1, 2012 I have some sloe whiskey on the go at the moment, using honey in place of sugar as per the recipe. The honey came from a friends bees and seems to be a bit too viscus, I am not holding out hope for it but you never know. Quote Link to comment Share on other sites More sharing options...
Thedeerman Posted March 1, 2012 Report Share Posted March 1, 2012 I love rasberry brandy! Best of all you can readily buy frozen rasberrys from most supermarkets for cheap and have it year round! Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted March 1, 2012 Author Report Share Posted March 1, 2012 I have some sloe whiskey on the go at the moment, using honey in place of sugar as per the recipe. The honey came from a friends bees and seems to be a bit too viscus, I am not holding out hope for it but you never know. Yeah we get given honey and sometimes it's bordering on bitter, in terms of aftertaste. Quote Link to comment Share on other sites More sharing options...
Paul T Posted March 1, 2012 Report Share Posted March 1, 2012 Sloe gin - Varies from the 2 batches I did. The riper berries seemed to produce a much drier drink - not quite sure why. I added some sweet blossom honey, which really improved the flavour and gave it a lot more body. Something to bear in mind for future batches . Still have some sloes in the freezer in case I run short before next season. Rosehip vodka - Quite disappointed in this as it's just vaguely butterscotchy. Eldest daughter loves it, but it's a bit too subtle for me. I gave her a full bottle to save me the job of having to drink it Blackberry (bramble) vodka - Absolutely blooming brilliant and my favourite of last seasons drinks. I'll do loads this year if we have a good crop again . I just found a recipe for raspberry voddy and swapped the fruit. Very easy and very successful! Blackberry (bramble) brandy - I made this especially for Mrs T and she loves it. For me it needs quite a lot more spirit adding, but she's really enjoying it. I'll make sure there's a 'his' and 'hers' version this year For those wanting recipes just search in this section - they're all in here somewhere Quote Link to comment Share on other sites More sharing options...
ack-ack Posted March 2, 2012 Report Share Posted March 2, 2012 The Mrs has knocked up the following: Beetroot wine Bullace wine Gorse wine As yet they are all untried and its probably best they stay that way. We joint ventured on: Sloe gin - Very dry, truly horrendous but nice when toshed in with cheap scotch to make a Pink Haggis. Sloe Vodka - Very pedestrian, waste of Voddie if honest. I created various ciders: Handbrake - Very dry and very punchy. Made from the most unspectacular little red apples from the neighbours trees, the juice of which was very sweet. Came out at 8.5 abv with no added sugar or yeast. There is none left, me and the mrs caned 4 gallon The Major - Made from my late grandfathers trees, mostly Millers. Simply divine. 7.5abv, just juice, nothing added. A wolf in sheeps clothing. Went down quicker than a french fighter pilot. A dry yet sweet palate confusor with a mellow earthy finish. Had three gallons and they went down a tad too quick. Magnum - Made with the future MIL's apples, named after her (she's got a tache and is a bit nosey). Strong, dry and slightly effervescent. I had three gallon and they went quicker than bottle of Lambrini on a slappers night in. The Bunny - 8 gallon doing its thang. The last of the autumn apples pressed in Jan. The juice was awesome, I'm nurturing them in readiness for the Cotswolds Brokeback mountain meet Quote Link to comment Share on other sites More sharing options...
39TDS Posted March 2, 2012 Report Share Posted March 2, 2012 (edited) Oh, if we are talking ciders now............ I have a few big wooden barrels of cider maturing, currently going through a secondary or malolactic fermentation due to this warm weather we are having, plus a 500 litre tank of juice that seems a bit reluctant to get going. Might add some more yeast to it tomorrow. All made in an Eastern (UK, not Asia) style using dessert varieties and matured in whisky barrels fresh from the distillery. Ridiculously strong at 8.4% and I struggle to drink more than a pint at a time. Have to admit the use of dessert apples rather than cider varieties does make for a lack of tannins, but trees have been planted to correct this. Tastes very apple and the whisky barrels definitely give it a different note. reason for edit: Spelling.It is dry here but not quite a desert yet. Edited March 3, 2012 by 39TDS Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted March 3, 2012 Author Report Share Posted March 3, 2012 ack-ack your over dry sloe gin could be improved with honey or sugar I suppose. Do you know whether the berries were young or from young trees? Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted March 3, 2012 Report Share Posted March 3, 2012 Jeez, all this is getting serious! Not sure my chuck a handful of this n that in a bottle attitude will cut the mustard against you lot ! Only done sloe gin this year (4 litres) and its still steeping as I picked my sloes late. My own preference is for it to be dry with a strong sloe flavour. I find too much sugar masks that. I've added a touch of almond and vanilla to mine this year. Had a sneaky taste and its good, but maybe not as strongly sloe flavoured as I'd prefer. I've got another 2 kg of sloes frozen so I might do a second batch when I've bottled the first. Are spare livers provided at the Cotswold bash, or do I need to bring one? Quote Link to comment Share on other sites More sharing options...
Brown Sauce Posted March 3, 2012 Report Share Posted March 3, 2012 Well then here's the list.... 2 gallons of now very clear yellow plum wine - medium sweet being racked this weekend 4 gallons of still slightly cloudy red plum wine - medium sweet 2 litres of damson sherry - bottling in 2/3 weeks 1 gallon of mead 2 bottles of rosehip vodka 4 bottles of sloe gin 2 glasses of bramble brandy, well maybe 1 large one Bring on the tasting Quote Link to comment Share on other sites More sharing options...
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