The devil made me do it, demon drink time

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tozzybum

tozzybum

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The mrs says heh you havent made any Sloe gin this season :doh:.Oh poop too late for sloes mm i know plums is about i,l get a couple.Well my new 5lt demi john looked silly empty so off to a certain german supermarket i went.
So armed with 2lbs of sugar ,18 fat plums and 3litres of London,s finest i set to work doing satan,s bidding.
Chopped 2x plums finely and a layer of sugar ,repeat till all plums n sugar sleeping happily in the demi john and pour a cold bottle of mr Marston,s golden relaxation juice .

2 hours later when fruit n sugar are friends slowly poor in 3x litres of said London dry and pop in a fermentation trap,shaking the Demi john like st vitus dance is back in fashion.Then escort next Christmas happy juice to a warm dark cupboard and wait /
Next week i,l shake the beejaber,s out of it and repeat till all the sugar dissolves then sit on my hands for a year drooling quietly in anticipation:drool:
 
You should always fill 2 demijohns, so you can drink one while you're waiting for the other one to mature properly!

Which reminds me: Cheers for the bottle of sloe stuff that you dropped off the other day. Nearly all gone now though!
 
Naughty it was only for looking at not drinking :norty:.glad you enjoyed it if you save the bottle it might get refilled in the near future :thumb:.Sound advice now where can i get a demi john at this time on a Saturday night oh and some more gin oh and some more plums:tiphat:
 
Haha years ago I made some sloe gin and had some gin left over (not enough to make a full bottle) So I tried it neat then with orange then ribena and several other things ended up completely pi**Ed to the extent that when I took the dog out for it's last walk it brought me home o_O
 
Luckily dogs are more forgiving than Gin , along time ago in a past life for your 21st Birthday our circle would let the "victim" nominate his poison and Keith chose gin :scared:
I love sloe/plum or fruit gin but NO he was a g n t git ,well talk about ill ,i took 3 days to recover like drinking dry sand but as u say by eck it gets u drunk:thumb:
 
Got 7 litres of Sloe Gin festering, along with 2 litres of Sloe Vodka. Will be bottled in time for next shooting season.

Lovely gubley.
 
I ran dry of sloe gin about 2 weeks ago. That is probably a record for me. It is normally gone by the end of January.

Am i the only one who makes it without sugar though? Not so keen it on really sweet. I remove a good few of the stones from some sloes and crush them in a pestle and mortar and add them to the other sloes and just chuck some good quality gin in on top and then do the shakey shakey every other day for a fortnight and then just leave it for as long as you can wait. Normally only about 3 months for me but one day I will leave a bottle a couple of years.

Was having a chat to a mate the other day about how we love it so much but we tend to only pick a kilo or so of berries each year, despite there being tons of them. We have promised ourselves that this year when they are in season, we are gonna pick 20 odd kilos and freeze them so we can make it all year round.
 
Just bottled our sloe gin from last year along with our first ever batch of Blackberry Whiskey. Hmmmmmm
 
My main product is bramble whisky, because I can very easily get a great many blackberries within walking distance.

However, a neighbour gave me a load of surplus plums from her tree - so this year, plum rum also.
 
Funnily enough, on Sunday I bottled the sloe gin, sloe whisky and bramble whisky from last year. I'd never done sloe whisky before, and it hasn't disappointed. I did make it without masses of sugar though, and the bramble whisky needs a bit more adding. Now that it's matured I've tried the 2017 damson gin ( a year steeping and a year in the bottle) . Wow, that's really very nice!
 
Scapegoat said:
Funnily enough, on Sunday I bottled the sloe gin, sloe whisky and bramble whisky from last year. I'd never done sloe whisky before, and it hasn't disappointed. I did make it without masses of sugar though, and the bramble whisky needs a bit more adding. Now that it's matured I've tried the 2017 damson gin ( a year steeping and a year in the bottle) . Wow, that's really very nice!
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Got to agree with leaving any booze made as long as possible before drinking, on my first attempt many years ago I made a dozen bottles of Elderberry wine, tried it after 12 months and it was undrinkable, left for another 24 months it had transformed into a delicious tipple that bore no resemblance to the original.
 
daw said:
Technical question, do you need a trap as no fermentation takes place?
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No it,s just the only "cork" sized thing i had so it did a job of work and it stops the smell filling my nostrils ,if i smell it i,l be tempted and that would make me a very naughty boy and drunk too
 
daw said:
Technical question, do you need a trap as no fermentation takes place?
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No. Adding the alcohol stops the fermentation phase. Best to add the fruit and sugar, which then ferments, then add the gin when the process finishes (6 to 8 weeks later).
 
Dalua said:
My main product is bramble whisky, because I can very easily get a great many blackberries within walking distance.
Click to expand...

We have BB`s by the acres around here and the thought of berry whisky intrigues me.
Any chance that you or other keen men could share a simple DIY recipe?
Thanks.
 
johngryphon said:
We have BB`s by the acres around here and the thought of berry whisky intrigues me.
Any chance that you or other keen men could share a simple DIY recipe?
Thanks.
Click to expand...
Mine is like this:
I taste the BBs while picking - some brambles produce fruit that doesn't taste particularly good, so I don't bother with those. I try to get a decent mixture of very ripe, sweet ones and some less ripe with more acid 'bite' combined with good flavour.
1lb BBs to 1 bottle of the cheapest whisky - usually Lidl/Aldi own brand. I generally add 3oz sugar - usually Demerara, though I don't know whether this makes a difference vs. ordinary white refined.
I add a slightly squashed almond.

Filtered off through a couple of thicknessess of jelly-bag after about 3 months. Often I add a little more sugar at this point, but it depends on how the balance of sweet to acid brambles was to start with. One could add more sugar at the beginning - but I don't like it too sweet, and it's easier to add a little more than to take it out.
 
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