Recycled Sloes

[jimbo2807]

Only just got round to straining the sloe gin from last year. I'de nearly forgot about it in the back cupboard. Anyhow, the gin tastes great and should improve in the bottle but I read somewhere on t'interweb about putting cider into the remains of the sloes after straining the gin out. Sounds good to me so put in some organic cider (realised too late that I probably should have used still cider rather than fizzy). The demi john is now in the garage in case it blows the bung out.

Its been in there a week and I'm itching to try it. Anyone else had a go and how did it turn out ?

[Hilary B]

Sounds worth trying next time we buy cider (the real stuff I reckon). We haven't bottled last year's sloe gin yet either.
Some years I bottle it by Christmas and do a second 'extraction' from the same sloes, which is strained shortly before next picking season.
It isn't as good a colour, but it tastes pretty good!

[littlemark]

Have a look at this set of blog entries for our Slider experiments. This year's Slider has come out quite a bit drier than last year (it fermented readily in the demijohn so it may be a good idea to put a fermentation lock on yours jimbo). It tastes very good when sweetened up a little, and if you can wait until the Winter tastes even better mulled.

Rockingham Forest Cider: Slider

Cheers, Mark

[jimbo2807]

Well, Some good friends came round for a curry and a few drinks last night and we decided to try the slider. The cider has only been in the strained sloes for a week but its already got a nice hint of the sloe gin flavour. Very nice and dry. Probably a combination of this years sloe gin being quite dry (I used less sugar this year as an experiment) and the Cider I used was Frome Valley Organic Dry.

I'll try to leavee the rest in there for a while longer and see how it grows :-)

[ohbeary]

assuming the dry organic cider had stopped of its own accord and you added gin soaked sloes! there should be no more fermentation, unless there remains the least little bit of very alcohol tolerant yeast, in which case "HOORAY" more alcohol!!, this is highly unlikely any bubbles you see are probably from the "gassed" cider (pasteurisation is ok organicwise)(as is carbonation) the bubbles are just escaping.

[singleseeder]

I have been quite confused by this conversation..........

..............I read 'Recycled Shoes'!

The really sad thing is that it took a couple of posts before I twigged.

[rustylady]

I have been quite confused by this conversation..........

..............I read 'Recycled Shoes'!

The really sad thing is that it took a couple of posts before I twigged.

you haven't been on the sloe gin, have you?

[ohbeary]

I have been quite confused by this conversation..........

..............I read 'Recycled Shoes'!

The really sad thing is that it took a couple of posts before I twigged.

you were worried! I read your recycled shoes and had to go back and check

[jimbo2807]

Well the slider has been in the demijohn for about 6 weeks in the cupboard and I forgot about it till earlier. Poured my self a glass to try and WOW! Amazing taste, the ver dry Frome Valley Organic now tastes more medium with just a hint of the sloes (and gin). Unfortunately, I only made about 1 litre as an experiment so I'll have to try some more this year.....Hic

[Polly Fouracre]

Dear Lord!! I am off to buy cider at this moment. I have always wondered what to do with the left over, but never to be discarded, remains of my "liquers"
Eating them, I found to be a bit much, throwing them out to be too upsetting. This may be the perfect solution!!

[smallblueplanet]

You can do the same thing using sherry - very slurpable it is too.

Recipe for Sloe or Bullace Sherry

Ingredients:

•Gin/vodka soaked sloes or bullaces
•Large (1.5 litre) Le Parfait jar
•1 litre bottle of medium sherry (not too cheap)
•1 tbs of white granulated sugar, after two weeks (optional)
Method:

1.Half fill the sterilised jar with the sloes/bullaces from your sloe gin.
2.Top up with sherry.
3.Fit a new rubber ring and seal. Label the jar.
4.Keep turning the jar each day for a week. Store the jar in a dark, dry area for 3-6 weeks.
5.Sample the grog after two weeks, just to see how it’s progressing. A tablespoon of sugar can be added at this stage, according to taste.

http://www.cottagesmallholder.com/?p=104

I tend to use dry sherry and add sugar to taste.

[Glutton4...]

The only thing I ever tried with my Gin-soaked Sloes was to mix them in to a vat (ok, I had made about 8 bottles of Sloe Gin!) of melted Chocolate, then spooned it carefully into sweet cases. The aim was to use these as gifts for family and friends. Only trouble was my Sister and I ate the bleeping lot - Ho hum!

[jimbo2807]

Cor.....That sounds like its definately worth a try....I wonder if theres any life in my sloes after the gin and then the cider.

[Nelly]

Do you think the cider-sloe thing would work with gin-soaked sloes that were drained from their gin over a year ago? They're still in the kilner jar (OH is an irrepressible hoarder and I can tell there's a serious mental block over throwing out something both alcoholic and edible). The sloe gin is long gone...

[littlemark]

Open Kilner Jar, insert nose, sniff cautiously. If they smell like Sloe Gin, give it a go. Any other unusual/nasty aromas, or signs of mould, time for the compost heap. Let us know how you get on.

Mark