Sloe Gin

[ethandron]

This week I've strained and bottled the sloe gin I started way back in November. I'd say the last few months have really enhanced it, when I tasted it in April it seemed quite dry and very alcoholic without much Sloe taste. Now, its smooth and fruity, more like I was hoping it was going to be.
Next year I'm going to give damson gin a go, assuming I can get hold of some damsons, they seem to be rarer than hens teeth.
A friend of mine will be receiving a small bottle of it, hope she enjoys it as much as I enjoyed the home made Limoncello she gave me last year.

[mikey4444]

Every year, my nephew makes his own Sloe Gin, as I used to years ago, and very nice it is as well. I did try damson gin once but it wasn't as nice.

[ethandron]

My dad always made damson gin Mikey, and from what I remember it was much nicer than any sloe gin I've ever tasted, even my home made stuff. What was it about it that you weren't so keen on?

[mikey4444]

Nothing in particular ethandron, but I think its the bitterness of the sloes that seem to make the spirit what it is. You can try other berries if you like but be careful with blackberries, in as ch as don't squash them, or the pips will break.

The amount of sugar that is added to any of these gins is also important. Personally I never add too much sugar, as the resultant spirit can be over-sweet and cloying....add the sugar a little at a time, as once in, you can't take it back out !

[ethandron]

My dads damson gin seemed much fruitier and tasty, but perhaps that's just me looking back with rose coloured specs :)
I agree with you about adding sugar, once in it can't be removed. I don't really fancy using any other berries although I do love blackcurrant liqueur, might give that a go sometime.