Sloe Gin

[BryanDC]

I've just started the first bottle of sloe gin for this year. A month earlier than I normally would due to the hot summer. The good thing is it will be ready to sample by the time Christmas comes around.

The Plum vodka has already been on the go for almost a month.

Does anyone have any suggestions for other autumn fruit concoctions?

 

[Nugs]

Elderberry and vanilla vodka for me.

 

[Woodsmoke]

Blackberry whisky! I've just put a couple of litres on to steep. Fill a Kilner jar to the brim with blackberries, add sugar to taste, then fill with whisky and allow to steep for a few weeks. It's probably best left for a year or so, but who are we trying to kid?

 

[BryanDC]

Thanks woodsmoke, I've not tried any whisky based ones, as I'm not a big fan of whisky. But it could be interesting with the fruit and some sugar to mellow the flavour. It might be difficult to find any blackberries left this year. Everything seems to have ripened very early over here.

Thanks Nugs, I tried elderberry a couple of years ago and was a little dissapointed with it. I maybe used to many elderberries as they were almost overpowering. It may also be because I boiled them as recommended to remove the toxins. Maybe I will try it again with some vanilla. Can you share your recipe?

 

[Ray7756]

Chilli vodka is an easy one chop up some chillis and drop them into a bottle of vodka, leave for about a week
Ray

 

[BryanDC]

Chilli vodka is an easy one chop up some chillis and drop them into a bottle of vodka, leave for about a week
Ray

That's an interesting one Ray. I remember trying some that a friend brought home from Moscow many years ago. It made excellent Bloody Marys.

 

[Nugs]

Thanks woodsmoke, I've not tried any whisky based ones, as I'm not a big fan of whisky. But it could be interesting with the fruit and some sugar to mellow the flavour. It might be difficult to find any blackberries left this year. Everything seems to have ripened very early over here.

Thanks Nugs, I tried elderberry a couple of years ago and was a little dissapointed with it. I maybe used to many elderberries as they were almost overpowering. It may also be because I boiled them as recommended to remove the toxins. Maybe I will try it again with some vanilla. Can you share your recipe?

A coffee mug of elderberries, whole vanilla pod (split) and top up with 3/4 litre cheap vodka. Normally steep for about 3 months or less if it looks like the fruit is starting to break up. I haven't ever boiled the fruit.
I personally don't add any sugar at the start of any mash..... i let the sweetness from the fruits come out, and when its been decanted, i make up some sugar syrup and add a bit at a time till the sweet/sour is good for me.

Oh, and this year, as the sloes are ready and we haven't seen a frost, i will pick and freeze for 48hrs before making. This helps bring out a little sweetness and also splits the skins, saves having to ***** individual berries with a silver needle or some equivalent old wives tale.

 

[Woodsmoke]

Thanks woodsmoke, I've not tried any whisky based ones, as I'm not a big fan of whisky

The sugar and fruit really does mellow the whisky over time. It takes on an almost 'syrupy' consistency similar to sloe gin, and the 'bite' of the spirit is reduced to a beautiful warmth that you can feel all the way down. We've had a bumper harvest of everything this year, from gooseberries to rowans, blackberries to apples. It's amazing what a decent summer can actually produce up here in Scotland!

 

[Reidzer]

Damson berry Gin has to be my favorite.

 

[Swedish]

Blackberry whisky! I've just put a couple of litres on to steep. Fill a Kilner jar to the brim with blackberries, add sugar to taste, then fill with whisky and allow to steep for a few weeks. It's probably best left for a year or so, but who are we trying to kid?

Oooh now that does sound interesting, I like malt whisky but a cheap blend like Bells would be perfect for that!

 

[RTreble]

as above, Bramle. Whisky & Brambles.
Rhubard Rum
Raspberry Vodka
Cherry brandy

The gyst seems to be any fruit + sugar into any spirit. I don't follow a recipe, as such. 1/3 third fruit. Fill the bottle with booze add sugar. Keep tasting and shaking. Seems to be ready when you cant see through it. Hopefully you will have some to decanter. Sometime i add some cloves or cinnamon. For the Sloe gin i always add almond essence.

 

[bogtrotter]

Sloe whisky I prefer it to slow gin, but any soft fruit and any spirit will make a decent drink.

 

[Woodsmoke]

I like malt whisky but a cheap blend like Bells would be perfect for that!

It'd be a sin to use a malt for it, lol. Unless, of course, you used something like those 'orrible Islay offerings in an attempt to make them palatable

I'm not a fan of Bells myself, as I find it a bit too peaty. I tend to use Grouse or the likes for it. To be honest, I used to use Tesco's own blend as it was something like £16/litre and was every bit as good. Now that our wise SNP government have introduced minimum pricing though, all blends are a minimum £20/litre

 

[Swedish]

It'd be a sin to use a malt for it, lol. Unless, of course, you used something like those 'orrible Islay offerings in an attempt to make them palatable

I'm not a fan of Bells myself, as I find it a bit too peaty. I tend to use Grouse or the likes for it. To be honest, I used to use Tesco's own blend as it was something like £16/litre and was every bit as good. Now that our wise SNP government have introduced minimum pricing though, all blends are a minimum £20/litre

Haha those Islay ones are amongst my favourites! Good advice on the Tesco stuff though, maybe we should send up an 'emergency' case from England for you.

 

[BryanDC]

A coffee mug of elderberries, whole vanilla pod (split) and top up with 3/4 litre cheap vodka. Normally steep for about 3 months or less if it looks like the fruit is starting to break up. I haven't ever boiled the fruit.
I personally don't add any sugar at the start of any mash..... i let the sweetness from the fruits come out, and when its been decanted, i make up some sugar syrup and add a bit at a time till the sweet/sour is good for me.

Oh, and this year, as the sloes are ready and we haven't seen a frost, i will pick and freeze for 48hrs before making. This helps bring out a little sweetness and also splits the skins, saves having to ***** individual berries with a silver needle or some equivalent old wives tale.

It sounds like I used far too many elderberries. I was basing it on the amount of sloes I would use. With regards to boiling them, it has been recommended over here in DK for a few years as the berries contain chemicals that can cause serious problems if eaten raw. Its already up to around 30 people this year that have been hospitalised for eating raw elderberries.

I always freeze my sloes for a couple of days for the same reasons as you and like you I always add the sugar at the end of the process as its easier to get the taste I want.

 

[BryanDC]

The sugar and fruit really does mellow the whisky over time. It takes on an almost 'syrupy' consistency similar to sloe gin, and the 'bite' of the spirit is reduced to a beautiful warmth that you can feel all the way down. We've had a bumper harvest of everything this year, from gooseberries to rowans, blackberries to apples. It's amazing what a decent summer can actually produce up here in Scotland!

If I can find any blackberries I might give this one a go. We have a good crop of many things but others are very small (including the blackberries)

 

[Woodsmoke]

maybe we should send up an 'emergency' case from England for you.

Best make it two

SWMBO and I are off down to the Lakes for a week or so shortly. I'll be stocking up on Tesco whisky to see me through the long winters nights. This will be my own mighty blow for freedom against SNP oppression

In all seriousness though, the supermarket blends are every bit as good as Famous Grouse, Grants, etc. And for liqueurs such as the ones under discussion they really do lend themselves very well

 

[BryanDC]

Best make it two

SWMBO and I are off down to the Lakes for a week or so shortly. I'll be stocking up on Tesco whisky to see me through the long winters nights. This will be my own mighty blow for freedom against SNP oppression

In all seriousness though, the supermarket blends are every bit as good as Famous Grouse, Grants, etc. And for liqueurs such as the ones under discussion they really do lend themselves very well

I forgot that you have that new minimum price per unit now. Is there much smuggling of booze across the border?

 

[Woodsmoke]

much smuggling of booze across the border?

Not yet

 

[BryanDC]

Not yet

Maybe there is money to be made running a booze bus down over the border. :idea: