Do we have any Sloe Gin fans here?

tvmcp

I opted for a recipe from a book printed in 1936, it says fill bottles with sloes, then cram in as much sugar as will go in, then fill with gin.

Shake every day for two weeks, then leave for 6 months, before filtering off the sediment etc..., and then drink or leave to age further for improving flavour (for several years if wanted).
A drop of oil of bitter almond can be added when pouring in gin.

Made two bottles, one with Bombay Sapphire gin and the other with Gordons.

Both already a deep red/purple colour after two days, and the sugar has totally disolved.

Will transfer in 6 months and start to drink at Christmas 2012.

RichardMini

All images removed, though I don't understand what's so wrong about linking to a picture of an hedge or bag of sugar on whatever else website?

IronGiant

Thanks! It's simply because you are putting the bandwidth load of us viewing the images onto their servers without them getting any benefits, that's why it's OK to copy them over to the servers here, using the manage attachments feature, or to host them at somewhere like image shack or photobucket.

Hope that makes sense

RichardMini

Ok IronGiant. (Is bandwidth really that costly?!)

And feel free to remove this comment and all the image discussions from this thread in order to keep it on topic.

Cheers.

hyperfish

I shall try the filtering.

My interest started from a hip flask bottle given to me by a lady last Christmas.

Yep, I invert the jar daily and I'm getting the beautiful ruby/purple coming through.

I dissolved the sugar in a small quantity of warm Gin before adding it to the jar.

tvmcp

At least those sloes are getting used by plenty of people it seems.

I've gone all domesticated this year, made the sloe gin, made a Christmas cake a month ago (feeding brandy weekly) and made my first Christmas pudding a month ago as well.

IronGiant

Can you lay a few extra places on the day?

tvmcp

I'll have to get the extra table inserts out of the garage

hyperfish

Once again, It's Sloe time.

                                                                       

reiteration

I like sloe gin...made it about 3-4 times, and my batch from last year was my best...

for my it was the right ratio of berries, sugar, and gin... tho, I forget exact ratio now haha... but it was something like - get a bottle of gin, pour out 1/2 bottle into another container, fill up with the berries (either frozen, or skins broke) then fill up with sugar into the bottle, then shake daily for first 2-3 weeks, then once a week thereafter  - but what was important for me compared to my previous attempts was I'd put in a fair amount of sugar and it came out like a liquer type thick liquid...and was amazing to drink...