Damson Gin

[ethandron]

Last year I made damson gin, year before it was sloe gin. Have to say, the damson gin is far, far superior to sloe gin which I have decided I really don’t like.
This year I’m taking the advice of the chap at sipsmiths distillery when we did the tour earlier this year, who advised not to add the sugar until very late in the process. Apparently sugar hardens the fruit skin and doesn’t allow all the juice to percolate through.
Shortly I will be starting off this years four litres of damson gin, using local organic damsons and supermarket cheapo gin.

[Rockrose]

I currently have blackcurrant gin on the go but I was advised to muddle the berries to aid the infusion

[ladybirder]

I love damsons but gin I can take or leave. So my daft question is does damson gin have a really strong damson taste?

[ethandron]

It’s like damson liqueur rather than gin, smooth and fruity.
Sounds good rockrose. I muddle everything.... ;)

[ladybirder]

Thank you. I might buy some for my gin loving friends and then I can try it.

[pastafreak]

I saw something about damson gin on the telly a few weeks ago. I think it was an early River Cottage program. It intrigued me. Could you post your recipe please?

[ethandron]

I don’t have a recipe pasta. I just bought loads of damsons, put them in two huge killer jars about a third of the way up, and poured in the gin and sugar. I froze the damsons first as that breaks down the skin, saves pricking each fruit individually.
This year, I’ll be doing much the same but not adding the sugar till maybe next May. Sipsmiths actually said to use sugar syrup but I’m not going to do that.

[pastafreak]

This may be a silly question...do you stone the damsons?

[cashier]

I wouldn't stone them. However, after lying in gin for 6+ months they can stone you!

[pastafreak]

Fine with me! ;)

[-SharonA-]

Let me know when ready and I will pay a visit!!

[ethandron]

Sorry pasta, only just saw your question.
No, I don’t stone them, when it’s ready to bottle I put it first through a colander to get the big bits and stones out, then through the colander lined with muslin to clear it.

[ethandron]

Sharon, I have one and a half litres left from last years batch, get your coat on :)