I thought I had missed the boat but I went with a mate and we picked 5lbs each in an hour.
https://www.avforums.com/attachments/20151024_093411-jpg.638338/
Great timing.
I went out picking yesterday and have 2KG of washed sloe berries in the freezer right now.
Would like to bottle up tomorrow.
I'm not going to use Gin, but Whisky. Used whisky years ago and game out lovely smooth and warm so doing it again this time around.
I like things sweet, and I hate the taste of whisky or any alcohol on it's own, but the fruit and sugar totally got rid of the horrid alcohol edge I don't like.
Anyway, so, I have 2KG of Berries, and so far 4 unopened 70cl bottles of Whisky, do you think that ratio would be ok, or is it too much fruit?
Secondly, as I say I'm happy for it to be fruity and sweet so how much sugar, in total do you think I should go with?
I have one Sloe Whisky recipe here, but at the moment I have more fruit than they say use:
Sloe Whisky
Appreciate any advice.
I don't think more fruit than the recipe calls for is an issue, too little yes. I aim for 500g/litre (Gin) and about 75g of sugar then adjust at the finish. If it isn't sweet enough when it's ready add more sugar. I decant some off, warm it up and devolve more sugar into it before pouring it back with the rest until it meets my taste.
Those I picked yesterday have been divided into 4 and placed in the freezer. I plan to make 4x1litre batches.
I would assume all these recipes are just guides anyway. Variations in ripeness and growing conditions etc will probably determine how sour the fruit is, how easily the flavour will infuse and finally how much sweetening is needed.
Thanks. A lot of the bottles, seem to show, the container is half full of berries before adding the spirit. I don't see any pics that are more than half.
That recipe I linked to, seems to suggest just over 1/3rd of sugar to the weight of the fruit, but as you say it will depend on taste data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
One thing I'm not sure of. Should you put the fruit in the bottles you are going to drink it from, and just leave as is, and leave the fruit in there as you drink it.
Or should you put it into other jars, get to, lets say Christmas, and strain off the fruit, putting the liquid into the bottles then?
You can do it either way, the only downside of leaving the berries in is that when you pour a glass you will get particles and wouldn't be clear. Also bear in mind you will need more bottles due to displacement by the berries and sugar.
My preference is to put everything in a big sealable jar for ease. I save the bottles and decant back into them when ready, passing through a sieve and muslin cloth.
I'm not too uptight about how clear it is, I just don't want to choke on anything. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Thanks.
When decanting back into the original bottles, minus the now very squashy, alcohol filled fruit.
Do you, mush and squeeze out all the juice from the berries?
I'm guessing there is a lot of liquid held in them, so don't want to bin them.
Perhaps mush in a sieve then press through a coffee filter or something?
I just accept the loss. I've never really checked how much is wasted, but I don't think it's much.I've never had a moment when I thought "jeez where did all my Gin go". data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
If you do go for pressing the berries I would do it over a separate container and see if it's worth the risk before adding it to the rest.
First, we need to know your address data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Seriously though as others have said, too much fruit isn't a problem, but you will end up with less final product per bottle.I would decant the shall we call it the "first pressing" unpressed, and then do your mush/pressing as a second batch.You'll probably not get very much from the fruit though.
Thanks.
The reason I ask this is:
When myself and a lady friend made this years ago, we just used the original bottles all along, perhaps 1/3rd of fruit and the sugar, then she used to turn them every day I think, then come Christmas we just drank it, I think the odd berry just plopped into your glass as you poured.
I think she or we used to suck the berries when a few were in the glass data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Don't honestly recall, but there was no separation of berry and liquid I know of.
Whichever way suits you, see post #87.