bentbarrel Posted September 12, 2009 Report Share Posted September 12, 2009 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. Quote Link to comment Share on other sites More sharing options...
apache Posted September 12, 2009 Report Share Posted September 12, 2009 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 Quote Link to comment Share on other sites More sharing options...
stuey Posted September 12, 2009 Report Share Posted September 12, 2009 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 Quote Link to comment Share on other sites More sharing options...
magnetandsteel Posted September 14, 2009 Report Share Posted September 14, 2009 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 Quote Link to comment Share on other sites More sharing options...
MC Posted September 14, 2009 Report Share Posted September 14, 2009 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. Quote Link to comment Share on other sites More sharing options...
beretta Posted September 14, 2009 Report Share Posted September 14, 2009 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. Quote Link to comment Share on other sites More sharing options...
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