No I will just need to get that old still in the glen fired up again lol.
Sloe Gin
- Thread starter BryanDC
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No I will just need to get that old still in the glen fired up again lol.
Woodsmoke
Well-Known Member
I had to Google that as I've never heard of it. The missus loves gin though, so this would be a great one to make for her. Thanks for that
Other than few dry ones there are no blackberries left on the bushes where I live. I will have to wait to next year for this one.
Swedish
Well-Known Member
That's a shame, we've had an odd year here and there is a second wave of berries which stand a chance of ripening.Other than few dry ones there are no blackberries left on the bushes where I live. I will have to wait to next year for this one.
Made plum vodka with Victoria plums once tasted great!
Had to drink it in in the dark though looked exactly like the slurry farmers spread on their fields.
Had to drink it in in the dark though looked exactly like the slurry farmers spread on their fields.
Anyone tried anything with rosehips? Got loads round here and I’m plummed/damsoned/bullaced/rhubarbed/blackberried/raspberried out. Another 10lb of windfall plums yesterday, just so I could mow. Starting to think about Slivovitz .......
nun_hunter
Well-Known Member
I didn't get round to it last year but was planning on making a rosehip syrup. Not alcoholic but packed with vitamin C and a nice sweet addition to desserts etc.
I've just filled a 2litre Kilmer jar with sloe and vanilla pods and topped up with Aldi Gin. Got enough left over for another 1 litre jar so not sure what to mix with the sloes? Plenty of blackberries around but not sure if they'd overpower the sloe? Apricots maybe?
Add the (unwashed) sloes to sugar (= amounts) and put them in a demi-john with an air-lock (or just some clingfilm over the top), shake occasionally, the yeast on the sloes will ferment with the sugar to form an alcoholic cordial. Then add Gin (in about 3 months time) at around 1ltr per Kg of sloes. Leave for at least 6 months before straining and leaving to clear prior to bottling.
Havn't seen it for years but you used to be able to buy rosehip syrup in the chemists as a source of vitamin C.
When I was at primary school in the 1950s we used to collect them and take them to school where we were paid thrupence (old money) a pound for them all those who collected also received a badge with the person who collected the most receiving a certificate this lasted for a period of around a month each year.
It was not uncommon at weekends to see whole families out collecting rosehips for little Johnny to sell at school during the week.
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Received a present of a jar of s!oe gin and black berry jelly this morning this is served an alternative to red currant jelly
apparently very good with venison, will try it soon.
apparently very good with venison, will try it soon.
That could also be interesting. We have masses of the big wild rosehips over here. I wonder if it would be similar to Rowan. I tried that about four years ago and used too many rowan berries and left them in too long. I kept adding more and more sugar until I had added about 700 grams. Then I poured it down the sink. I haven't tried since but I found a recipe that suggests making a small amount, maybe 100 to 150ml and then adding this to fresh vodka a little at a time to get the taste right.
I tried cherries with vodka a couple of years ago. It started off a lovely red colour but after a few weeks it turned a very uninteresting brown. I didn't particularly like the taste but others seemed to think it was OK as it was finished off fairly quickly. My niece has tried cherry brandy and said it was fantastic. We had a glut of cherries this year but I think they will all go to make jam or desserts.
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