Doen't waste your old sloes!

a trick i learned this year is to not put the sugar into the sloe / gin mix until its nearly done. apparently the sugar, if added early, slows the leaching of the sloe juice into the gin (all about osmosis i believe), hence if you leave it until the end, then the flavour is more intense.

My 'brew' for this year was done this was and is definately my best so far (i also added in star anise, cinamon bark and cloves to give it a nice touch of spice).

Cheers
Steve
 
Will try this, thanks for the tip. I usually keep my sloes once gin is complete, and re-use them with red wine+sugar comes out with a similarity to port.

M
 
I sort of do this but the other way round - my wife makes a lot of blackberry jelly each year and always ends up with a lot of lovely sugary, sticky fruit that she sieves out...I just mix the leftover slurry with a litre of vodka and let it stew for a couple of weeks...works like a charm :lol:
 
A few years ago I added a few blackberrys to the mix
1 litre gin
1lb sloe
1lb sugar
1/2lb blackberry
The result was awesome so I stick to this now
ILB
 
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