Bullace gin on the go

[Cyres]

Super abundance of sloes and Bullace this year. Picked 2 kg last weekend washed dried and then frozen flat on metal trays.
Transfered to 5 litre plastic bottle allowed to thaw and just added 2 litre of gin.
This am bottled 3 litres of sloe gin made last November. Lovely colour and clarity. Just needed brown sugar to taste.
I find 5 litre plastic drinking water containers ideal for making sloe gin. Nice wide mouth to pour sloes in and plenty of volume.
D

 

[tozzybum]

I'm more traditional, 5ltr demi johns for me using a wide mouth funnel to fill .
I freeze to split then pour sugar on then leave in a dark cupboard for 3/4:weeks.
It draws all the liquid out of the slows as it ferments, only then adding the gin.
To me a fuller more satisfying sloe gin.

 

[Apthorpe]

I'm more traditional, 5ltr demi johns for me using a wide mouth funnel to fill .
I freeze to split then pour sugar on then leave in a dark cupboard for 3/4:weeks.
It draws all the liquid out of the slows as it ferments, only then adding the gin.
To me a fuller more satisfying sloe gin.

Do you get much bubbling through that apparatus on the second photo? I'd always discounted the idea that fermentation happened.

 

[weblyish]

Ok this is getting a bit 4 Yorkshiremen (you were lucky we.....) but anyhoo

we go one further

Our family secret recipe involves not only

macerating the sloes in the sugar in a dark place

..but also

Cracking as many of the stones as you can be bothered beforehand


Plumbers grips makes this easier as you can crack them easy
(Although a couple of drops of almond essence has been known to work the same with less mess)

 

[TringSaint]

I'm more traditional, 5ltr demi johns for me using a wide mouth funnel to fill .
I freeze to split then pour sugar on then leave in a dark cupboard for 3/4:weeks.
It draws all the liquid out of the slows as it ferments, only then adding the gin.
To me a fuller more satisfying sloe gin.

This is the method I use although I only sugar the sloes for a week before adding the gin.
3kg of sloes split between 3 kilners, 750g each for the bigger ones with 1l of gin and 500g for the smaller one with 750ml of gin.
All in deep magenta colour after 10 days.
Will add the spices this weekend.

 

[Cyres]

Standard receipt is 1 ltr gin to 500grm sloes. I don't add suger until pre bottling
Use light brown sugar and a touch of vanilla. Leave in under stairs cupboard and shake daily for a couple of weeks then once a week for months.
I normal decant and bottle after 10 months.
D

 

[Sheamus]

 

[GWP]

View attachment 440903

That gins a bit posh for sloe gin cheap as chips suppermarket does the job small amount of brown suger

 

[Cyres]

I use the cheapest gin from any supermarket. Cheapest is usualky 1.5 ltr bottle.
D

 

[sauer]

With our snp jockistsn government we have out alcohol tax which means the cheap 5hite iss same price as the normally stuff

 

[tozzybum]

I've heard there's a lot of " tourists " shopping sorry stocking up in Berwick on Tweed.
Il bet the Scottish parliament still subsidized it's bars .

 

[GWP]

Forgot to mention duty free in Manchester is two x 1ltr for £20

 

[sauer]

I've heard there's a lot of " tourists " shopping sorry stocking up in Berwick on Tweed.

I'd be stocking up Ower the border too if I was local but im not

 

[TringSaint]

Not bulace but slow gin that has been going since Saturday 27th Sept!

 

[sauer]

Sloe whisky on the cards
..
.mmmm might try sloe bacardi

 

[shakey jake]

I'm more traditional, 5ltr demi johns for me using a wide mouth funnel to fill .
I freeze to split then pour sugar on then leave in a dark cupboard for 3/4:weeks.
It draws all the liquid out of the slows as it ferments, only then adding the gin.
To me a fuller more satisfying sloe gin.

whats your ratio?
i fancy trying this style

 

[Jon P]

Sloe Vodka for me this year

 

[tozzybum]

whats your ratio?
i fancy trying this style

2Lbs sloes ,1lb sugar then about 3.5 litres gin from Aldi fills the demi john

 

[Crowstalker]

This is the method I use although I only sugar the sloes for a week before adding the gin.
3kg of sloes split between 3 kilners, 750g each for the bigger ones with 1l of gin and 500g for the smaller one with 750ml of gin.
All in deep magenta colour after 10 days.
Will add the spices this weekend.

Interested to know what spices are you using?

 

[TringSaint]

Interested to know what spices are you using?

One will be cardamom and cumin seed, and one will be cinnamon, star anise and a touch of clove.