Easter drinks fettle

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tozzybum

Well-Known Member
So my supplier of sloes says got none this year 😞. But my fellow beater moved to a house with plenty and brings me a bagful 😊.
Here is Easters foundation being made ,2.5lbd of sloes ,2lbs of sugar and 4 litres of London,s finest .
Bit of jiggling, bit of a darkness and a lot of patience on my part
 

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Mungo

Well-Known Member
When you decant the liquor at the end, don’t throw out the must in the jug. Top it up with some cheap(ish) dry sherry, put in fridge overnight, decant and drink chilled. You can get two runs before you exhaust the gooey purple goodness.
 

Mungo

Well-Known Member
Had to google that:-:-|

Must (from the Latin vinum mustum, "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit.

Must try and remember that now...😇
I might have been using the wrong word - but you get the gist. The mess of berry leftovers in the bottom once you’ve poured off the gin.
 

Fair Hill

Well-Known Member
Does the effort involved increase the alcohol content of the gin by much or is it more about sweetening the drink?
 

Zephyrjim

Well-Known Member
When you decant the liquor at the end, don’t throw out the must in the jug. Top it up with some cheap(ish) dry sherry, put in fridge overnight, decant and drink chilled. You can get two runs before you exhaust the gooey purple goodness.
My twist in this is adding cider.....the resultant Slider is spot on
 

Mungo

Well-Known Member
Does the effort involved increase the alcohol content of the gin by much or is it more about sweetening the drink?
Making sloe gin?

If anything it reduces the alcohol content because it’s diluted by the sugar and the water in the berries.

You can’t get additional fermentation because the alcohol content in the gin is already so high that it kills any yeast (you only get alcohol content above 15% or so by distillation).

The process is just to create a very tasty purple liquor.
 

Fair Hill

Well-Known Member
Making sloe gin?

If anything it reduces the alcohol content because it’s diluted by the sugar and the water in the berries.

You can’t get additional fermentation because the alcohol content in the gin is already so high that it kills any yeast (you only get alcohol content above 15% or so by distillation).

The process is just to create a very tasty purple liquor.
Holy Mary mother of God and all the saints in heaven, no wonder we don't drink it here in Ireland.
 
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