Sloe Gin

[mikey4444]

Just opened a bottle of this years Sloe Gin that my nephew makes.

Now that is a good drop of stuff !....a bit tart and not too sweet. Very warming.

Its easy to make, so someone remind me this August-September please !

[stuey]

Mikey, check out my thread mentioning you on CB. By the way, I don't think I've ever tasted sloe gin.

[shoota]

This years?
Too early - should sit for a minimum of 6 months.

[DaisyNonna]

No sloe gin this year but so many blackberries in daughter's garden we made blackberry gin.
Wow!

[hellywelly4]

I'll be round - only had some once, it was delicious!

[mikey4444]

Shoota...well, its nearly 6 months !

[shoota]

If it is a 'good drop of stuff' now it would be a 'fantastic drop of stuff' next Christmas....

Stand for 3 to 6 months with the berries in, strain and decant and stand for 3 to 6 months in the bottle.

I have some 9 year old under my stairs...

[mikey4444]

I will be round straight away shoota !

Actually, at the back of my garage, is a old-fashioned glass sweet jar, with some sloe gin that I made about 7 or 8 years ago, with the sloes still in it.
I keep meaning to do something with it.

By the way, what do you use to strain the berries and how do you get it "bright" ? I used to make wine in the 70's and it was always a bit of a rigmarole to get it looking really clear and bright. I seem to recall using coffee filter papers.

[-SharonA-]

Sloe gin is lovely. I have a bottle of Aldi's and it is to die for!

[shoota]

I use a very fine foil coffee filter that I got in France as my final strain (coarse sieve, fine sieve, filter). Then it stands and anything missed will sink to the bottom, pour off the top and then sieve and re-sieve the 'lees'.
I have used both muslin and paper filters but, being a Yorkshireman, didn't like the amount wasted by the filter absorbing it...
If you do leave it for a length of time it loses the 'Ribena' red colour and becomes more of a brandy brown.

[mikey4444]

Thanks Shoota...I will try to remember that for later this year.

[shoota]

Leaving the sloes in for 7/8 years does no harm, but after all the juice has been leeched, it ceases to have any effect.

[mikey4444]

Once again thanks. Interesting discussion here

http://www.theanswerbank.co.uk/Food-and-Drink/Question1453189.html

[Chipchopper]

I've made some on several occasions, gives a lovely warming glow.
Tip: Pick the sloes or damsons, after the first frosts in October (usually)and don't be tempted to use a cheap gin, the better the quality you put in, the better you get at the end!.
Give the jars a shake, whenever you're passing the cupboard, this will speed up the process and also help the sugar to dissolve.

Good luck with your liqueur!