Danger-Mouse Posted February 22, 2015 Report Share Posted February 22, 2015 Made a batch of plum vodka and plum gin yesterday but still have about half a bottle of each spirit left. Just popped into the shop today and bought some cheap blackberries but also picked up some kiwi fruit. Was just wondering if anyone had ever added these to gin/vodka and if so, how did it come out? Quote Link to comment Share on other sites More sharing options...
Outlander Posted February 22, 2015 Report Share Posted February 22, 2015 Give it a go what have you got to lose, and as an experienced maker of said drinks if you would like to send me a bottle of it when its brewed I will centainly give you my unbiased view. Cheers Outlander Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted February 23, 2015 Author Report Share Posted February 23, 2015 Cheers Outlander. A kilner of kiwi gin is now resting in the cupboard. I`ll let you know how it turns out, might even send you a sample Quote Link to comment Share on other sites More sharing options...
r1steele Posted February 25, 2015 Report Share Posted February 25, 2015 Don't leave the blackberries in too long as they can sour the gin. Not too sure why but I have been reliably informed that it's the seeds that do the damage. I tend to stick to the cherries, damsons and sloes so someone that has a bit more experience with the softer fruits may be of more help. My father made a drop of raspberry gin last year and didn't leave them in too long for the same reason and I must say it was a very good drink, I'm not even a big fan of raspberries as a fruit but this was good. Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted February 26, 2015 Author Report Share Posted February 26, 2015 Cheers for the tip How long would you leave them in for? Quote Link to comment Share on other sites More sharing options...
r1steele Posted February 26, 2015 Report Share Posted February 26, 2015 My father usually takes them out around the end of the same year as they were picked unless they were picked particularly late. A bit vague possibly but that's the best I can give you. Quote Link to comment Share on other sites More sharing options...
Outlander Posted February 26, 2015 Report Share Posted February 26, 2015 Cheers DM, made all kinds of drinks in the past some good some not so like I said its always worth a go. Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted October 25, 2016 Author Report Share Posted October 25, 2016 Fancied a tipple tonight and was thinking I didn't have anything in. Then I remembered this was still sat in the cupboard. Interesting taste, the kiwi fruit have definitely added something but it's subtle and you can still sometimes pick up distinct hints of the flavour of the gin. Maybe not as pleasing as the blackberry and plum gins I did but all in all I'd judge it a success. Outlander, if you want to drop me a pm with your address I`ll send you a sample as promised. Quote Link to comment Share on other sites More sharing options...
Walker570 Posted October 26, 2016 Report Share Posted October 26, 2016 (edited) I rarely..... unless I forget .... leave the fruit of anything in the spirit more than about 8 weeks. I have very few if any refusals from customers. Kiwi fruit sounds interesting, must try some. Made plum, damson, fig, so far this year, about to do some pear, I use Conference or Concord pears when they are super ripe and juicy and normally vodka but this year I am going to try white rum ... Aldi cheapy stuff. It worked well with plums last year and there is none left. Edited October 26, 2016 by Walker570 Quote Link to comment Share on other sites More sharing options...
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