stevethevanman Posted January 12, 2007 Report Share Posted January 12, 2007 I have been looking for something that tells me how many gramms to the ml there are so I can get the measurements right for this years sloe gin production. I was told 5g=5ml, so I assume that 1g=1ml Am I wright. Quote Link to comment Share on other sites More sharing options...
Gully Posted January 12, 2007 Report Share Posted January 12, 2007 5ml of water weighs 5g, but sugar, gin etc are all different densities. I use 1lb sloes in 1 bottle (70cl) of gin then add 1 lb sugar. (use a bigger bottle obviously) Quote Link to comment Share on other sites More sharing options...
stevethevanman Posted January 13, 2007 Author Report Share Posted January 13, 2007 got it lets get craching Quote Link to comment Share on other sites More sharing options...
stevethevanman Posted January 13, 2007 Author Report Share Posted January 13, 2007 what containers do you think is best for making it i.e.:demijohn, cider flaggon, what? Quote Link to comment Share on other sites More sharing options...
stevethevanman Posted January 13, 2007 Author Report Share Posted January 13, 2007 is it ok to use gordons gin neat of course Quote Link to comment Share on other sites More sharing options...
Ferretboy111 Posted January 14, 2007 Report Share Posted January 14, 2007 Yes its fine, I dont bother measuring mine, its my first go at trying it last year in september. I just used the gin bottles i got the gin in, i put 1/3 sloes, 1/3 sugar and 1/3 gin (top it all to the brim). You can work it out by looking at the bottles. Much easier and Tastes perfect. Alex Quote Link to comment Share on other sites More sharing options...
MC Posted January 25, 2007 Report Share Posted January 25, 2007 I use the same weight of sloes, sugar and gin. then leave it for about 3 months and taste. If you think it needs more sugar then put some in. If you put it all in at the start you can't take it out. I have some on the go at the moment with some cinnamon bark in it. Also some summer fruits vodka with vanilla pods, Quote Link to comment Share on other sites More sharing options...
Ferretboy111 Posted January 25, 2007 Report Share Posted January 25, 2007 Umm cinnamon sounds a tasty idea!! Almost a mulled wine in a bottle, ill be making another batch of sloe gin/vodka next year, not too sure about the blackberry whiskey, as it takes odd, saying that its only 4 months old. Alex Quote Link to comment Share on other sites More sharing options...
Gray Posted January 25, 2007 Report Share Posted January 25, 2007 Ello, my recipe - Gin - 500ml (any even cheap stuff) Sloes - 375Gm (cut, pricked or just frozen to split the skin) Sugar - 200Gm (caster or granulated) Leave 3-4 months turning for until all sugar disolved then once a week for 2 months, leave to settle fully then syphon out leaving all sediment in the bottom plus a lil liquid. I use a demijon - this year did 6 litres which is now maturing, tried it at xmas, very nice. Once you have the demijon syphoned dont disgard the sloes or sediment just add the same quantites of sugar and alcohol again but thia time with whisky, Brandy or vodka (agian add cinnamon or vanilla to taste if you want) and repeat process - very nice if you like whisky that is - only use cheaper stuff, expensive whisky is to be savoured over ice Once done or you cant be bothered doing more sloe spirits just make a pie with the de-pipped sloe, not tried it but alledgedly very potent and nice Quote Link to comment Share on other sites More sharing options...
kirky640 Posted January 26, 2007 Report Share Posted January 26, 2007 Ello, my recipe - Gin - 500ml (any even cheap stuff) Sloes - 375Gm (cut, pricked or just frozen to split the skin) Sugar - 200Gm (caster or granulated) Leave 3-4 months turning for until all sugar disolved then once a week for 2 months, leave to settle fully then syphon out leaving all sediment in the bottom plus a lil liquid. I use a demijon - this year did 6 litres which is now maturing, tried it at xmas, very nice. Once you have the demijon syphoned dont disgard the sloes or sediment just add the same quantites of sugar and alcohol again but thia time with whisky, Brandy or vodka (agian add cinnamon or vanilla to taste if you want) and repeat process - very nice if you like whisky that is - only use cheaper stuff, expensive whisky is to be savoured over ice Once done or you cant be bothered doing more sloe spirits just make a pie with the de-pipped sloe, not tried it but alledgedly very potent and nice eeeehhh dont you ring out the slows till there no alchol left in them thanks for the new ideas kirky Quote Link to comment Share on other sites More sharing options...
steve_k Posted January 26, 2007 Report Share Posted January 26, 2007 sloe gin pint glass Quote Link to comment Share on other sites More sharing options...
black hat Posted January 26, 2007 Report Share Posted January 26, 2007 sorry if this is obvious so sloe gin is just a normal gin refermented (by adding sugar).and sloe chucked in for a differant taste or is there some thing i'm missing Quote Link to comment Share on other sites More sharing options...
darren m Posted January 27, 2007 Report Share Posted January 27, 2007 do you have to leave bottles open or sealed while fermenting Quote Link to comment Share on other sites More sharing options...
black hat Posted January 27, 2007 Report Share Posted January 27, 2007 any one Quote Link to comment Share on other sites More sharing options...
Gray Posted January 28, 2007 Report Share Posted January 28, 2007 Hi, closed tops, the gin wont re-ferment due to there being no yeast cultures involved. The sloe is a naturally very sour fruit so all the sugar does is take the edge off it/sweeten it so once you've added the initial ammount and let it soak for a month or so just add more sugar to taste. Hope this helps - check out this site for loadsa info - www.sloe.biz sos cant do the link thing Quote Link to comment Share on other sites More sharing options...
darren m Posted January 28, 2007 Report Share Posted January 28, 2007 so if i used a demi-john , i would not neeed an airlock thingy Quote Link to comment Share on other sites More sharing options...
MC Posted January 28, 2007 Report Share Posted January 28, 2007 You don't need one but if you use one you will see air go through from time to time. Quote Link to comment Share on other sites More sharing options...
darren m Posted January 29, 2007 Report Share Posted January 29, 2007 so the easiest way is to use screw top bottles and just seal them and give them a shake every so often . is that correct thanks Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted January 31, 2007 Report Share Posted January 31, 2007 (edited) Two litre fizzy drink bottles are ideal. Since they are light and fairly narrow, they can be stowed at the back of the cupboard out of temptation's way, and you can still get them out without doing yourself an injury. Plus you can't easily breack them. Personally, I've used demijohns for the last couple of years, but just because they look better (and were at a car boot sale). Regards, LS Edited January 31, 2007 by lord_seagrave Quote Link to comment Share on other sites More sharing options...
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