Ratcatcher
Well-Known Member
My partner and I make rhubarb and ginger gin, then use the leftover fruit to make rhubarb and ginger gin jam, hard to say but gorgeous to eat
Sloes - does size matter?!
- Thread starter Fishpond
- Start date
There are (in the main) 2 ways to make Sloe Gin (Sloe anything really).
1 is to infuse the fruit with the spirit and the other is to make an alcoholic cordial to which you add your sprrit.
Just adding sloes to the gin isn't really making sloe gin, it's a recipe for the impatient.
It's pro's are that you get to drink the gin after a couple of months and that you can use the fruit in other recipies.
It doesn't really produce sloe gin.
I'm not sure where all this 'freezing' comes from or what it does, other than softening the fruits flesh ?
Sloes have a natural yeast on their skin, it's the blue matt coating. Washing the sloes removes it so for the origin way of making sloe gin would be a disaster.
You put Xkg of sloes (with leaves and stems removed) into a jar with the same wieght of sugar.
Shave vigorously each day for a week or so, them shake once a week and after 6 to 8 weeks you will have a deep red liquid with some sugar that settles at the bottom.
Keep the jar somewhere where the temp is 20 to 25C (the airing cupboard is a good place) with a loose top or better still a bung and airlock.
Stir when you remember and you will notice that the liquid is becoming alcoholic as the sugar interacts with the yeats on the fruit.
The fruit turns to mush after about 12 weeks and you can see the stones floating around.
If you have the patience leave this mixture to improve until next year, you get a fantastic depth of flavour the longer you leave it.
This 'cordial' will be bwteen 8 and 14%/Vol.
Now is the time to add the Gin. 1 liter per kg of fruit.
This makes a sweet liquer, if you want a lighter stlightly juniper flavoured spirit ad anothe bottle of Gin per kg of fruit.
Leave this mixture again for as long as you can with a shake when you remember.
There is no need for an airlock at this point as the gin has killed any yeast that was there and fermentation is over.
Strain through a fine sieve into another container.
Leave this for a week or so until the finings have settled and then syphon off into bottles.
Whats left is mush
The first two batches are the most difficult, but after that you have a ready supply so the drink can matureate with distinction.
Sloe Gin came from rural England in the 1600's,i'm not sure where this modern idea of 'infusion' started but i'll gues it wasn't that long ago, probably in the 60's when it was fashionable to put Skittles into Vodka.
1 is to infuse the fruit with the spirit and the other is to make an alcoholic cordial to which you add your sprrit.
Just adding sloes to the gin isn't really making sloe gin, it's a recipe for the impatient.
It's pro's are that you get to drink the gin after a couple of months and that you can use the fruit in other recipies.
It doesn't really produce sloe gin.
I'm not sure where all this 'freezing' comes from or what it does, other than softening the fruits flesh ?
Sloes have a natural yeast on their skin, it's the blue matt coating. Washing the sloes removes it so for the origin way of making sloe gin would be a disaster.
You put Xkg of sloes (with leaves and stems removed) into a jar with the same wieght of sugar.
Shave vigorously each day for a week or so, them shake once a week and after 6 to 8 weeks you will have a deep red liquid with some sugar that settles at the bottom.
Keep the jar somewhere where the temp is 20 to 25C (the airing cupboard is a good place) with a loose top or better still a bung and airlock.
Stir when you remember and you will notice that the liquid is becoming alcoholic as the sugar interacts with the yeats on the fruit.
The fruit turns to mush after about 12 weeks and you can see the stones floating around.
If you have the patience leave this mixture to improve until next year, you get a fantastic depth of flavour the longer you leave it.
This 'cordial' will be bwteen 8 and 14%/Vol.
Now is the time to add the Gin. 1 liter per kg of fruit.
This makes a sweet liquer, if you want a lighter stlightly juniper flavoured spirit ad anothe bottle of Gin per kg of fruit.
Leave this mixture again for as long as you can with a shake when you remember.
There is no need for an airlock at this point as the gin has killed any yeast that was there and fermentation is over.
Strain through a fine sieve into another container.
Leave this for a week or so until the finings have settled and then syphon off into bottles.
Whats left is mush
The first two batches are the most difficult, but after that you have a ready supply so the drink can matureate with distinction.
Sloe Gin came from rural England in the 1600's,i'm not sure where this modern idea of 'infusion' started but i'll gues it wasn't that long ago, probably in the 60's when it was fashionable to put Skittles into Vodka.
Ratcatcher
Well-Known Member
Sloe whisky is better in my opinion, I once made some, and forgot it for 4 years! Not a single person who tasted it in the pub didn't like it
. It was only done to use a bottle of Bell's up
, that's why I left it, fruit in, for so long!shakey jake
Well-Known Member
to be fair to @Miki he didnt say which 60s
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