Shooting head Posted August 31, 2004 Report Share Posted August 31, 2004 Hi to you all not been on for a while. Has anyone got a recipe for sloe gin i havn't made any for donkeys years and i have forgotten how to make it. It looks like its going to a bumper year for sloes round my way the hedges are ladened down with them and they are just starting to ripen. Cheers SH Quote Link to comment Share on other sites More sharing options...
Fisherman Mike Posted August 31, 2004 Report Share Posted August 31, 2004 Just tap in sloe gin recepies on Google or Yahoo SH. I found one last year and it should be ready about Xmas.... yipeeee. Quote Link to comment Share on other sites More sharing options...
eugene molloy Posted September 1, 2004 Report Share Posted September 1, 2004 As a BTW...no need to use good (expensive) gin; we used some cheap Polish **** last year and it turned out fine. Also in my opinion damson gin is even nicer, and like you say, it's a bumper crop for them as well this year. Eug Quote Link to comment Share on other sites More sharing options...
Wookie Posted September 1, 2004 Report Share Posted September 1, 2004 Just remember not to pick the sloes until after the first frost. It's very important to ***** them all with a pin too. Wookie Quote Link to comment Share on other sites More sharing options...
Shooting head Posted September 1, 2004 Author Report Share Posted September 1, 2004 Hi Wookie. Had a hunt round with google as FM sugested and quite a lot of the recipes said to just bung the sloes in the freezer for a couple of days and this expands the water in the cells and bursts them, i suppose this is like when you freeze other fruits they just turn to a mush. SH Quote Link to comment Share on other sites More sharing options...
Shooting head Posted September 1, 2004 Author Report Share Posted September 1, 2004 HI eug, Damson gin sounds the biz, do you use the same amount of sugar or do you use less as damsons are sweeter than sloes. Gonna have fun trying these recipes out. Cheers SH Quote Link to comment Share on other sites More sharing options...
eugene molloy Posted September 2, 2004 Report Share Posted September 2, 2004 Shooterbonce, I use the same quantities of damsons as for the sloe gin, also sugar. One refinement I forgot to add is this.......... after the job is done you will have some damsons soaked in gin as leftovers. My missus substitutes them for the dried fruit in a batch of scones. Deako can confirm she does a fair old job with cakes, and these scones are her claim to fame. Eug Quote Link to comment Share on other sites More sharing options...
Wookie Posted September 2, 2004 Report Share Posted September 2, 2004 That sounds like a damn good idea! Much better than using normal fruit as well. That idea with the freezer _should_ work. If I remember my old biology class, strawberries just turn to mush when they thaw, so lass fragile fruit should mush up pretty well too. Good luck with it, but be prepared to not drink it for a good few years! Wookie Quote Link to comment Share on other sites More sharing options...
Ozo Posted September 3, 2004 Report Share Posted September 3, 2004 i make sloe gin, also sloe pochinne(moonshine) man that stuff is gud, u dnt always have to use gin, pochinne just a stronger version of vodka and sloe pochinne is lovely, im just basically saying experiment! also elderberries are near ready u can make a sort of mulled wine, but dam its strong stuff 2 r 3 glasses are enuf! wines - thats justa site with a few recipies thats just site, i have many more if any1 wants them enjoy Ozo Quote Link to comment Share on other sites More sharing options...
dodeer Posted September 5, 2004 Report Share Posted September 5, 2004 fill 1/3 rd of chosen fruit, 1/3 of white sugar then your chosen alcholic beverage. Shake every few days and store in a warm place i.e airing cupord. After 6 months or so strain the fruit and use it in a fruit cake or melt some chocalate then add it to that. Leave the contents of the bottle for another 6-24 months. I currently have sloe gin, blackberry whisky and strawberry vodka ready for this coming hunting/shooting season. Quote Link to comment Share on other sites More sharing options...
Hammergun Posted September 5, 2004 Report Share Posted September 5, 2004 Hint: only add part of the sugar when you make the sloe gin. Add the rest when you are ready to bottle it until it is sweet enough. You can always add more sugar, but once in you can never take it out! Also, try adding 4 bruised almonds per bottle of gin when making it. You can add spices such as cinnamon and cloves. Also try making bullace gin. Bullaces are like tiny plums which grow in hedgerows, and the fruit and the bushes are similar to sloes in appearance, only the leaves and fruit are slightly bigger. I think the bushes don't have thorns.. Quote Link to comment Share on other sites More sharing options...
jimbogriff Posted January 6, 2005 Report Share Posted January 6, 2005 i put them in the frezer for a couple of days , then ***** them , works fine for me . i now have : sloe gin blackberry whiskey and blackbery vodka!! jimbo not forgeting the 40 pints of home brew beer! Quote Link to comment Share on other sites More sharing options...
Hubertus Posted January 7, 2005 Report Share Posted January 7, 2005 posted a recipe i got from a friend in the picture section because cant upload it here. Hubertus http://forums.pigeonwatch.co.uk/forums/ind...?showtopic=7139 Quote Link to comment Share on other sites More sharing options...
dazza Posted January 8, 2005 Report Share Posted January 8, 2005 Does anybody know where I could buy a bottle? I'd like to try it Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted January 8, 2005 Report Share Posted January 8, 2005 Most off-licences sell it in the winter matey LB Quote Link to comment Share on other sites More sharing options...
Teal Posted January 9, 2005 Report Share Posted January 9, 2005 I think Gordon's are making it nowdays. Quote Link to comment Share on other sites More sharing options...
baikiel boy Posted January 10, 2005 Report Share Posted January 10, 2005 Most commercial brands of sloe gin only come at about 20% though,homemade is 37% and nicer . bb Quote Link to comment Share on other sites More sharing options...
old rooster Posted January 19, 2005 Report Share Posted January 19, 2005 Just a quick reply to the person who asked which gin to use as a base. When we travel to Spain, which is fairly frequent, we always bring back as much Larios gin as we can carry, it's mafe under licence from Gordons so it's good stuff for sloe gin or G&T. Shop around and you can pick it up for around 8 euros a litre which can't be bad. I picked my sloes a bit later this year, hardly had much frost even then but they seemed less bitter than previous years, anyone else found this ?. I take my ex wifes Alsatian for a walk in the woods when we go sloe picking, the dopey sod gets up on it's back legs and picks some for itself, amazing what they will eat at times !!. We've put down about 5 litres this year, how long do most of you leave the sloes in before draining and filtering ?, anybody got tips on filtering before final bottling ? Quote Link to comment Share on other sites More sharing options...
Piebob Posted January 20, 2005 Report Share Posted January 20, 2005 I leave mine for at least 3 months but have left some as much as 2 years! By that time it has changed colour from the normal mulberry to a kind of tawny brown. The last batch I bottled I used a funnel and some coffee filter papers I bought from the supermarket - the kind that go into percolators / coffee machines. It took quite a while to get it all through but all the sediment was removed in one pass. Piebob Quote Link to comment Share on other sites More sharing options...
old rooster Posted January 22, 2005 Report Share Posted January 22, 2005 Thanks Piebob, I've tried the percolator filters but find the liquid runs through fine to start with then the filters seem to clog and stop the flow completely. Quote Link to comment Share on other sites More sharing options...
white fox Posted January 22, 2005 Report Share Posted January 22, 2005 An old washed out tea towel is just fine Quote Link to comment Share on other sites More sharing options...
kateskitchen Posted January 25, 2005 Report Share Posted January 25, 2005 For a variation try cranberries. They usually go on sale the last days before christmas and you can pick punnets up at half price. I make it evey year, tastes fab and the colour is glorious. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted September 19, 2005 Report Share Posted September 19, 2005 Sloe vodka liqueur. Picked 6lb of sloes last weekend and left them in the fridge for a week. Pricked them all over this Saturday (a mere 2 hours' work :< ) and they're now in two demijohns with 3 pints of cheap vodka and 3lb of soft light brown sugar each. According to Hugh FW, it's a case of shaking them every week for 6 months, then filtering. I estimate it'll be drinkable CHRISTMAS 2007... :thumbs: All back to mine! LS Quote Link to comment Share on other sites More sharing options...
tenbears10 Posted September 19, 2005 Report Share Posted September 19, 2005 The minimum I have heard is 3 months before you can drink sloe gin. Hence you make it in September and it's ready for christmas but the longer the better I think. Quote Link to comment Share on other sites More sharing options...
potshot Posted September 22, 2005 Report Share Posted September 22, 2005 (edited) Also try making bullace gin. Bullaces are like tiny plums which grow in hedgerows, and the fruit and the bushes are similar to sloes in appearance, only the leaves and fruit are slightly bigger. I think the bushes don't have thorns.. We call them bullis - and the bush definitely has thorns!!!!!! The longer you leave them the better its gets.. You can use vodka as well as gin - tends to be cheaper too Edited September 22, 2005 by potshot Quote Link to comment Share on other sites More sharing options...
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