Sloe Gin

[Hilary B]

We picked sloes a couple of weeks ago, bushes loaded, got home and weighed... 5lb.
Not been back there again, but I suspect not many pickers up that way....

[shirlthegirl43]

Well I finally got some gin so today I have put 935g of sloes and bullaces and 650g sugar in with 1 litre of gin. Do you think I could get away with another litre of gin in that or should I just go for a 70cl bottle? It is in a demijohn so plenty space for more.

[Glutton4...]

I'm no good at weights, Shirl! When I make mine the fruit usually fills between a quarter and a third at the start, and I fill it to quite near the top with booze.

[shirlthegirl43]

Thanks G4, will put another litre in then

[Glutton4...]

It doesn't matter to me if there's too much liquid, as the longer you leave it, the better it will be. Being tight, I leave it for a good six months before removing the fruit. Usually longer because I'm busy in the Summer, and only remember when the autumn fruit starts appearing!

[shirlthegirl43]

Well I guess I am too late for this crimbo anyhoo so it will prolly get left till next year!

[shirlthegirl43]

My sloe gin smells like pulled Christmas crackers can anyone explain why please?

[Shadylane]

What, like sulphur?

[shirlthegirl43]

Kinda - is that bad news?

[Shadylane]

Ooh I dunno, sounds a bit odd. I just had a whiff of ours and it smells like you'd expect it to. Have no idea what would make it smell like that, sorry. Hopefully some clever folks on here will though.
ETA actually just had a thought - it could just be gases escaping. I seem to remember when me mum asked me to look after her bottles of elderflower and unscrew the tops while she was away, they smelled a bit gasey. Try smelling them in a few days see if it's gone.

[raine]

After reading these posts I'm a bit worried as the recipe I have says8oz sloes and 20z sugar to 12 fluid oz gin- everone here seems to be using much more sugar- should i add more?

[bearded bloke]

The quantity of sugar affects the sweetness & viscosity of the end product.
Personally I use a pound + a pound in a pint.

[Two_Sheds]

everone here seems to be using much more sugar- should i add more?

It's down to personal preference: if it's too sharp, add a bit more sugar


My problem is I keep needing to top the darn things up with gin ~ it's evaporating



okay, I keep having sips to see if it's "ready"

[janzbro]

Hi al - newbie here

From my wine making days do I presume rightly you sterilise everything before use.

My friend lives out in the sticks and hes just brought me load in - only a1lb though is that enough for a batch

[Two_Sheds]

1lb sloes(prick fruit with a cocktail stick)
12oz sugar
1 bottle of gin

My friend ... just brought me load in - only a1lb though is that enough for a batch

yep

jagyephafea