Sloe Gin

[bentbarrel]

Hi everyone,

 

Im eager to get brewing some sloe gin but ive got a question, what colour should the flesh of the sloes be? Ive just picked some in the ope i can get brewing ready for christmas time.

 

Thanks.

[apache]

Purple.

 

They have a hazy yeast on that will rub off with your fingers and they will be bright purple. Should have a bit of give when ripe.

 

They need freezing if before the first frost

[stuey]

I've been out today checking my closely guarded sloe picking spots, and most fruit is purple and slightly soft when squeezed!, although there is some green on some of the berries. I will be out next weekend harvesting my crop if all goes according to plan.

 

cheers

 

stu

[magnetandsteel]

Got mine on the go yesterday, going to pick so more next weekend. I found a recipie which said to add vanilla extract, has any one tried this, if so comments appreciated. I ended up using half and half of caster sugar and vanilla sugar. Will let you know the outcome when its ready.

Dai

[MC]

I have never used vanilla extract but I do put a couple of pieces of cinnamon bark in mine. I think it works well.

 

I reckon vanilla would work as well, I might try that in one of this years batch.

[beretta]

vanilla works really well, some of my best have had that in. also great results with almond thrown in, makes a real mellow drink.

 

the main reason for freezing the sloes is so the skin splits, or cracks thus releasing the flavour.

in old days they said do not pick till after the first frosts (frost splits the skin) so as they would be ready. if you dont want to wait for the frost or freeze them, just ***** each sloe with a pin a few times or even use a fork, same effect.