willks84 Posted September 5, 2013 Report Share Posted September 5, 2013 Got a little plum tree at the bottom of the garden and decided to make a bit of plum gin, made crumbles and pies in the past but they don't last 2 mins Only got 850g this year put about 150g of sugar between both jars cos I can always add more I'll give it a week of shaking to dissolve the sugar then in the airing cupboard for a few months, I think I'm gonna strain off the fruit and bottle up the liquor and leave for another couple of months then enjoy If any body has any tips or pointers they'll be greatly appreciated P.s I won't be throwing the fruit Cheers will Quote Link to comment Share on other sites More sharing options...
holly Posted September 5, 2013 Report Share Posted September 5, 2013 why the airing cupboard ? Quote Link to comment Share on other sites More sharing options...
willks84 Posted September 6, 2013 Author Report Share Posted September 6, 2013 So it's out of sight! cos I know I'll be tempted to keep dipping in to it Quote Link to comment Share on other sites More sharing options...
Outlander Posted September 6, 2013 Report Share Posted September 6, 2013 That sounds about right for the recipe and method , what you need to do is send me a taster when its ready to confirm you have done it right ," Hic". Quote Link to comment Share on other sites More sharing options...
r1steele Posted September 15, 2013 Report Share Posted September 15, 2013 why the airing cupboard ? +1 It's better kept somewhere cool if possible. Quote Link to comment Share on other sites More sharing options...
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