Sloe gin

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Mash
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Sloe gin

Post by Mash » Thu Nov 28, 2019 7:16 am

New thread. Following on from this from phantom...
phantom wrote:
Sat Nov 23, 2019 9:06 am
Steep flavouring can be a bit "hit and miss" I find, because there doesn't seem to be any real "flavour science" that would give hints on quantity of fruit to spirit or which flavours might match or conflict or mask etc.

The only one I've found and used successfully, is for my sloe gin. That was originally 1lb sloes, 1 pint gin and 8oz sugar, but I found that too sweet and syrupy. 1lb and 1 pint seems fine, but 4oz of sugar makes it almost like a sherbert version of sloe gin but I find that 1lb+1 pint and 6 oz of sugar works well for me.........

but if you get the depth of fruit flavour to the level of sweetness, then yes, it's really morish and can end up in a mega hangover.........
Aggree there. I think fruit flavours are really hard to nail

For sloe gin, I have moved to, accurate weighing, crushing gently but more that you think necessary. To keep the freshness don't leave them in too long.

I gave up on adding sugar at the start. Let the alcohol grab the fruit flavour first, then filter and then sweeten to taste. Honey also adds a nice finish.
To Gin-finity and beyond !

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Jennysgin
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Re: Sloe gin

Post by Jennysgin » Thu Nov 28, 2019 10:10 am

I'm actually experimenting with when to add the sugar this year.
I split the berries 3 ways and have 1 with the full amount of sugar, 1 with half sugar and 1 with none so we'll see how they have turned out in a few weeks :D

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gaza the instructor
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Re: Sloe gin

Post by gaza the instructor » Thu Nov 28, 2019 10:40 am

I add Sugar at the end, just to get it the right
sweetness. A lot of the recipes add to much
for my taste.
Mirror-signal-manoeuvre.

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jacquie
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Re: Sloe gin

Post by jacquie » Thu Nov 28, 2019 12:37 pm

One of my ancient aunts taught me to make it, her recipe went, half fill jars/containers with sloes fill with gin and throw in some sugar after a week or two, she used to make us sit and individually prick all the berries, i do same as mash, if have time to make while freshly picked crush em, reckon most recipes are way too sweet so just sweeten to taste. Trying sloe and blackberry this year.
I'm not under the afluence of incohol - though some feeple pink I am......

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Jennysgin
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Re: Sloe gin

Post by Jennysgin » Thu Nov 28, 2019 5:28 pm

One of my friends showed me an easy way of crushing them. She puts a load on a plate, puts another plate on top and just squashes them until sufficiently squished. :+1:

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StillBrewing
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Re: Sloe gin

Post by StillBrewing » Thu Nov 28, 2019 11:13 pm

No sugar is added to anything I make from fresh/hedgerow fruits until the end.

Not a chance of clearing anything properly if sugar is added at the beginning. Plus the sugar content of the fruit changes year to year. Nothing worse than cracking open a bottle and it tastes too sweet.

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Easydrinker
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Re: Sloe gin

Post by Easydrinker » Thu Nov 28, 2019 11:55 pm

StillBrewing wrote:
Thu Nov 28, 2019 11:13 pm

Not a chance of clearing anything properly if sugar is added at the beginning. Plus the sugar content of the fruit changes year to year. Nothing worse than cracking open a bottle and it tastes too sweet.
I am going to disagree with your first point, but agree with following two.
Although I will concede that trying to filter a sugared drink is a PITA. :)

Robert
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phantom
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Re: Sloe gin

Post by phantom » Sat Nov 30, 2019 8:01 am

gaza the instructor wrote:
Thu Nov 28, 2019 10:40 am
I add Sugar at the end, just to get it the right
sweetness. A lot of the recipes add to much
for my taste.
Which is why I modded the version I found on the net (pound of sloes - pricked or previously frozen, pint of gin and 8oz sugar).

When I worked out that mix makes it very syrupy, I did a second batch with 1+1+4oz sugar and while I enjoyed it with that slight sherberty note from the acidity of the sloes, I figured that anyone I gave a bottle too might no, so I did a third batch of 1+1+6oz sugar which worked out to be a good compromise......

For flavour note hints, I just used a small piece of cinnamon, a star anise, a clove and a little bit of nutmeg.............

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Easydrinker
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Re: Sloe gin

Post by Easydrinker » Sun Dec 01, 2019 12:26 am

phantom wrote:
Sat Nov 30, 2019 8:01 am
edit.
For flavour note hints, I just used a small piece of cinnamon, a star anise, a clove and a little bit of nutmeg.............
Blasphemy!
Stone the heretic!
Flavour notes in Sloe Gin?
Which is a sanctified marriage?
A Holy Trinity of sloes, alcohol and sugar?

Well, all I can say is, if it floats your boat, go for it.
But you'll never get to heaven. :lol:

Robert.
There is no ONE way.
"Everyone's happy. Everyone's smiling. No-One here is sad anymore" :D

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phantom
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Re: Sloe gin

Post by phantom » Sun Dec 01, 2019 4:16 pm

Easydrinker wrote:
Sun Dec 01, 2019 12:26 am
Blasphemy!
Stone the heretic!
Flavour notes in Sloe Gin?
Which is a sanctified marriage?
A Holy Trinity of sloes, alcohol and sugar?

Well, all I can say is, if it floats your boat, go for it.
But you'll never get to heaven. :lol:

Robert.
Well that was what was quoted in the recipe when I found it. I'd guess that because it's considered a "seasonal" drink mainly for crimbo, that's why it said about the spices i.e. sort of "crimbo flavour" if there is such a thing...........

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