Tom596 Posted October 31, 2013 Report Share Posted October 31, 2013 What are the collective thoughts on using the same batch of sloes to make two lots of sloe gin? I have just bottled a batch and have a load of fruit left in the jars and demi johns, with a lack of fresh sloes is it worth pouring some gin over the old fruit to get the most out of it? what do you guys reckon? cheers Quote Link to comment Share on other sites More sharing options...
oscarsdad Posted October 31, 2013 Report Share Posted October 31, 2013 How long were they in the gin? Quote Link to comment Share on other sites More sharing options...
Tom596 Posted October 31, 2013 Author Report Share Posted October 31, 2013 About 10 months?! Quote Link to comment Share on other sites More sharing options...
oscarsdad Posted October 31, 2013 Report Share Posted October 31, 2013 May be worth trying but the second batch may be disappointing. Quote Link to comment Share on other sites More sharing options...
Tom596 Posted October 31, 2013 Author Report Share Posted October 31, 2013 Right on I might give it a try! Quote Link to comment Share on other sites More sharing options...
billynewton Posted October 31, 2013 Report Share Posted October 31, 2013 Try pouring a bottle sherry over them an leave for a month,very nice. Quote Link to comment Share on other sites More sharing options...
Lampwick Posted November 1, 2013 Report Share Posted November 1, 2013 How about these? Not mine but cut from Google! Think I will have a go. Sloe port recipe In this recipe the sloes are re-macerated with red wine & sugar and then the resultant drink is fortified with a little brandy. The resultant drink will come out at around 15-20% alcohol by volume depending on which wine & brandy you use. It tastes delicious, like a port with a lovely gentle sloe edge. You can add sugar to taste. I've included a lower amount than the sloe gin recipe, increase it if you prefer. You'll need the container you used for the sloe gin to make this in and then bottles in which to store your 'port'. To make about 1 litre you'll need: About 500g sloes left over from your gin above 750ml (1 standard bottle) of red wine About 100g sugar 200ml brandy Add the sloes, sugar and wine to your container. Seal and shake daily for 6-8 weeks, keeping it in a cool, dark place. Taste and adjust sugar if you think necessary. At the end of this time, drain the sloes off the liquid through a double layer of scalded muslin. Add the brandy and mix well. Pour into your clean presentation bottles. How to make sloe chocolates Take your sloes from the above recipes and lay them in a single layer on some greaseproof paper in a tray or box with sides. Sprinkle over some ground cinnamon and some finely grated orange rind. Melt some good quality fair trade organic dark chocolate in a saucepan or bowl over a pan of simmering water. Pour the chocolate evenly over the sloes. Put the tray or box in the freezer until the chocolate is hard. When you are ready to eat, break into chunks remembering that the sloes still have stones in them. The chocolate goes extremely well with the sloe port you've just made. Quote Link to comment Share on other sites More sharing options...
hedge Posted November 1, 2013 Report Share Posted November 1, 2013 What are the collective thoughts on using the same batch of sloes to make two lots of sloe gin? I have just bottled a batch and have a load of fruit left in the jars and demi johns, with a lack of fresh sloes is it worth pouring some gin over the old fruit to get the most out of it? what do you guys reckon? cheers 10 months!? Blimey. I was told 3 months and strain off so the sloes don't start to go off. Didn't make any last year so my latest batch is only 1 week old. I agree that any 2nd batch might be disappointing. Maybe the sloe brandy/port option would be better. No shortage of sloes in the Midlands - surrounded by them! I picked gazillions last week. Vodka and gin. I have a little damson tree that yielded some beautiful fruit as well. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted November 1, 2013 Report Share Posted November 1, 2013 Sloe chocolate is excellent as above, or you can use them in fruit cake as well. Just make sure you lose the stones! I also did a very nice mulled cider with them last year adding them to oranges, cinnamon sticks, cloves and a little brown sugar. Only do it with proper cider though, not the tasteless white ciders. Quote Link to comment Share on other sites More sharing options...
bill425g6 Posted November 2, 2013 Report Share Posted November 2, 2013 I leave mine 12mths before filtering them and I leave the sloe gin 3yrs altogether before drinking. Fill a demijohn half full of your used sloes add two bottles of Med dry sherry of good quality, Shake every day for a week. Leave in a dark place for two months and filter. You can chop them up and add nuts and raisens and make liquer chocolate or chop up and freeze and add to trifles and xmas cakes for a slightjy different taste. It doesnt work to add more gin to the used sloes as youve actually extcacted all the natural sugar and colour from the sloes. Quote Link to comment Share on other sites More sharing options...
henry d Posted November 2, 2013 Report Share Posted November 2, 2013 Cover with port or sherry as above, or for a real kick try covering with cider Quote Link to comment Share on other sites More sharing options...
Double Trouble Posted November 9, 2013 Report Share Posted November 9, 2013 How do people separate the stones away from the sloes? Quote Link to comment Share on other sites More sharing options...
henry d Posted November 10, 2013 Report Share Posted November 10, 2013 Give em a squeeze Quote Link to comment Share on other sites More sharing options...
Maldred4 Posted November 19, 2013 Report Share Posted November 19, 2013 I pour over real cider, not the strongbow rubbish and then leave that for about 4 weeks. Slider! Quote Link to comment Share on other sites More sharing options...
mr_magicfingers Posted November 19, 2013 Report Share Posted November 19, 2013 Some lovely recipes here, I'll keep them in mind for when this year's gin is done. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.