Where I am today

[Easydrinker]

Today I mixed 3 and 1/2 litres of gin with 3 and 1/2 Kg of sloes. and some sugar.
I will back sweeten, if needed, further on,
It has alrady changed colour.

Robert.

[Mash]

How long are you going to steep for.. I am thinking couple of weeks?

[Easydrinker]

Steeping at least until chrimbo.
Give the magic fairies enough time, and they will make those sloes look like dried raisins.
Alchol and sugar do drain them of their natural juice.
Then you know that you have taken all that they can give.
And were not picked in vain.
As soon as I have another gin ready, I will get another batch steeping, for next year,
Never managed this before, (never enough sloes previously), but recall reading that it is well worthwhile.

Robert.

[Mash]

I wonder if a second run is worth it.

Rack off sloe gin after couple of weeks and add another fresh gin, to the old berries? Pink sloe gin maybee?

[phantom]

well when it comes to sloe gin, I use a modified version of a recipe I first found online i.e. 1lb sloes to 1 pint of gin, with 8oz sugar (maybe a star anise, or some cinnamon and cardamom to taste).

First was made thus, but it was too syrupy for my taste, so a second test was made but with only 4oz of sugar, that came out a little sharp with a sort of "sherbert" flavour note, which was fine for me but I figured any giveaways might not be for others.

A third test was made but using 6oz sugar, which turned out spot on i.e. sweet enough but not syrupy.

So now I just scale it up to whatever level of sloes I manage to pick (none this year as they're early and I haven't had any time)..........

{edit}and I steep till "it's ready", generally a couple of months, but the longest steep I've done was about 14 months{/edit}

[Jennysgin]

I wonder if a second run is worth it.

Rack off sloe gin after couple of weeks and add another fresh gin, to the old berries? Pink sloe gin maybee?

I tried this. It made a slightly pink, slightly flavoured gin but took quite a while to get to that stage. I think almost all the goodness came out in the first round.

[Easydrinker]

As I would expect.
Worth a try, just to learn.

Agreeing with phantom too, on the amount of sugar.
The first recipe that I was given was 1lb sloes, 1lb sugar and 1 pint gin.
Around 1/4 that amount of sugar works better for me.

Robert.

[Elecrafter]

I have always used an Old fashioned Sweet jar, tall type, a layer of Sloes infill with sugar, a layer of sloes, infill with sugar and so on. No actual "layer" of sugar, then when at top of the jar, fil to above the sloes with Gin.
Have to admit, been doing that for more than 50 years and it has always worked well.
Never tried with home made Gin, as only started making Gin (or any spirit ) less than 2 years ago.
I Might have to give it a try!

My 22 yr old Sloe Gin is pure nectar and just slides down the throat.
Got some newer stuff that's not quite as nice.

Ele.

[Easydrinker]

I can't de-cry or nay-say anyone that has done someting that I have not.
I believed that it was leaving the sloes in the gin for decades which made the differrence?
I am always happy to be corrected.

Robert.

[Mash]

Had a play...

Yesterday racked & bottled the sloe gin after 2 weeks at 30c. Nice drop - cleaner tasting with less sugar.
Tbh I would probably leave a little longer next time, but not much. Might nip and get some more, but with 6 bottles already?.. Hmm.

After that I just managed to get them all in an airstill. Topped up with hot water. Sloe gin spirit. Half bottle at 40%.

But the real surprise was the massive smell of cherry pie when I opened the AS.

[Mash]

Ele.. Not quite home made.. Neutral and still spirits.

[Elecrafter]

I can't de-cry or nay-say anyone that has done someting that I have not.
I believed that it was leaving the sloes in the gin for decades which made the differrence?
I am always happy to be corrected.

Robert.

I have never left the sloes in that long. Usually a few months until its all a nice dark colour, then filter out.
Some bottles have moved themselves to the farthest reaches of the cupboard under the stairs and then been found a few years later!

Ele.

[Jennysgin]

Had a play...

Yesterday racked & bottled the sloe gin after 2 weeks at 30c. Nice drop - cleaner tasting with less sugar.
Tbh I would probably leave a little longer next time, but not much. Might nip and get some more, but with 6 bottles already?.. Hmm.

After that I just managed to get them all in an airstill. Topped up with hot water. Sloe gin spirit. Half bottle at 40%.

But the real surprise was the massive smell of cherry pie when I opened the AS.

Ohh, I didn't use the still for the second run, just steeped again. That's an interesting thought!....

[Easydrinker]

Had a play...

Yesterday racked & bottled the sloe gin after 2 weeks at 30c. Nice drop - cleaner tasting with less sugar.
Tbh I would probably leave a little longer next time, but not much. Might nip and get some more, but with 6 bottles already?.. Hmm.

After that I just managed to get them all in an airstill. Topped up with hot water. Sloe gin spirit. Half bottle at 40%.

But the real surprise was the massive smell of cherry pie when I opened the AS.

Not really sure what you are saying here?
You only steeped for two weeks?
You are missing out my friend.
IMHO until those berries resemble dried raisins, they have surrendered feck all of their capability and flavour, and you have wasted your time and efforts, just the colour of their skins to show in your product.

We view this subject very differently.

You go you're way and I'lll go mine

You can try and save time, but some things require patience.
It does sometimes reap great rewards.

Robert.

[Mash]

Calm down dear, it's only... An experiment.

... And it is a bit thin, but I would not say that or loud . Let's call it "fresh"

[Easydrinker]

Calm down dear, it's only... An experiment.

... And it is a bit thin, but I would not say that out loud . Let's call it "fresh"

I am quite calm, it is not me that will be drinking it.
And as a variation upon a gin,it may indeed be very pleasant.
Sloe gin to me, is a liqueur, like Glayva or Grand Marnier.
May I suggest that if you have access to more sloes, even enough for a single bottle, that you try leaving them to steep for a couple of months?
To produce something more like a traditional sloe Liqueur?
Slightly sweet, with an after taste of something that compells you to have another?

Robert.

[Icefever]

The Lady I work for has a bottle of sloe gin her late hubby made, dated 2008....it's the very last one so she won't drink it.

Ice.

[Mash]

The Lady I work for has a bottle of sloe gin her late hubby made, dated 2008....it's the very last one so she won't drink it.

Ice.

I agree with her. Better to keep the memory.

I have a 1966 Bottle of red. Opening either may be very disappointing.

[Mash]

Sloe gin to me, is a liqueur, like Glayva or Grand Marnier.
May I suggest that if you have access to more sloes, even enough for a single bottle, that you try leaving them to steep for a couple of months?
To produce something more like a traditional sloe Liqueur?
Slightly sweet, with an after taste of something that compells you to have another?

Robert.

It is still a liqueur. That's a mouthfeel thing imo and the slightly sweet finish.

Have in the past done more than a few traditional recipes, this was intended to be lighter and less sweet. Tbh I it seems to still be improving in the bottle. I am pleased.

Took one to the shoot yesterday. Very well received and amid stiff competition it was the empty bottle.

[Elecrafter]

I agree with her. Better to keep the memory.

I have a 1966 Bottle of red. Opening either may be very disappointing.

Ah must be a bottle of 1966 Schrödinger's Red

Ele.

[Elecrafter]

I recon I will make a bottle or two of Sloe Gin, but I need to make some more Gin first.
Then I will have a truly home made Sloe Gin.

Ele.

[Easydrinker]

Sloe gin to me, is a liqueur, like Glayva or Grand Marnier.
May I suggest that if you have access to more sloes, even enough for a single bottle, that you try leaving them to steep for a couple of months?
To produce something more like a traditional sloe Liqueur?
Slightly sweet, with an after taste of something that compells you to have another?

Robert.

It is still a liqueur. That's a mouthfeel thing imo and the slightly sweet finish.

Have in the past done more than a few traditional recipes, this was intended to be lighter and less sweet. Tbh I it seems to still be improving in the bottle. I am pleased.

Took one to the shoot yesterday. Very well received and amid stiff competition it was the empty bottle.

If you are happy then who am I to criticise?

Robert.

[Easydrinker]

I recon I will make a bottle or two of Sloe Gin, but I need to make some more Gin first.
Then I will have a truly home made Sloe Gin.

Ele.

This is my problem also, a freezer packed with sloes, and no Gin!
I should manage a neutral run this weekend, then some gin, then some steeping.
For a truly home made sloe gin, you need home produced sugar.
I don't yet grow sugarbeet.

Holy fick shut!
I wonder what it would be like with honey from 'my' bees?
This has to be tried.

Although, really, the neutral needs to be made with my honey, and not store bought sugar.
This may have to be done in stages, over time, as the bees produce more honey.
Just the thought has brought a smile to my face.

Robert.

[Easydrinker]

The Lady I work for has a bottle of sloe gin her late hubby made, dated 2008....it's the very last one so she won't drink it.

Ice.

I agree with her. Better to keep the memory.

I have a 1966 Bottle of red. Opening either may be very disappointing.

A couple of years ago, I sourced and bought from a reputed supplier, a bottle of red wine dating from the the year of my birth, 1959.
Meant to be at the best of it's drinkability.
There was little choice in available wines.
It cost around £60. What it was, I forget.
On my 60th birthday I shared it with a couple of friends.
It was OK, maybe good, but no better than a current bottle of Lidl Fair Trade Shiraz.
Currently trading at £5.49 a bottle.
In my lifetime, technology has taken wine making to new heights.
The same with other brews.
But I still have time and respect for some of the traditional ways.
Just me rambling on

Robert.

[gaza the instructor]

That makes you 21 again just like me ED.
And I am sticking there.