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  #36 (permalink)  
Old 03-10-2006, 06:59 PM
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All sorted now I hope! Put the sloes in with 1 1/2 lb sugar amd the gin into a clean demijohn!
I know now why the freezing sloe's suggestion is popular! What a pain in the butt sitting pricking each individal sloe! Still hopefully, it will be worth it!!
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  #37 (permalink)  
Old 03-10-2006, 08:31 PM
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Originally Posted by Earthbabe View Post
Thanks for the info. I found some damsons near the sloes I picked. Wasn't sure whether they were damsons or bullaces.
What's a bullace ?
Last edited by FoxHillGardener; 03-10-2006 at 08:33 PM.
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  #38 (permalink)  
Old 03-10-2006, 09:52 PM
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Thanks for the info. I found some damsons near the sloes I picked. Wasn't sure whether they were damsons or bullaces.

Re recipes. I found one for haw brandy. Made exactly the same way as sloe gin/vodka etc.
Haw Brandy? I'll try that. I use Haws in my Hedgerow Jelly but have often wondered what else I could do with them.
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  #39 (permalink)  
Old 04-10-2006, 07:39 AM
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Just shook the bottle again.......still see to have three seperate entities in there? How long before they start to mix?
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  #40 (permalink)  
Old 04-10-2006, 01:37 PM
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Good site for anything alcoholic is this one http://www.guntheranderson.com/liqueurs/
I fancy trying the banana ones but will wait to see if my sloe gin works first.
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  #41 (permalink)  
Old 08-10-2006, 08:02 PM
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Hi All,
This link takes you to site dedicated to sloes, hope it's some use. http://www.sloe.biz/pip/index.php
Bye
Compo
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  #42 (permalink)  
Old 08-10-2006, 08:15 PM
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Hi All,
This link takes you to site dedicated to sloes, hope it's some use. http://www.sloe.biz/pip/index.php
Bye
Compo
Interesting site compo! Many thanks!
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  #43 (permalink)  
Old 20-10-2006, 11:46 PM
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I now have 4lbs of sloes in the freezer, so just need to get the gin and sugar in!
Thanks for your help!!!
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  #44 (permalink)  
Old 21-10-2006, 09:06 AM
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Mine all nicely mixed and lovely purple colour, have even got the interest of my very non out doorsy sister in law who came picking with me(admittedly in big yellow marigolds so she wouldn't break a nail!)
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  #45 (permalink)  
Old 01-11-2006, 01:30 PM
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Originally Posted by pickledtink View Post
Actually that is a picture of wild Damsons Snadger. They are closely related anyway and also given to cross pollination so you can get all sorts betwixt and between.
The way to tell a Damson from a Sloe is look for a 'bum'
Sloes are smaller and totally round. You will find larger ones which are also round. Damsons have that little division which if you look at the picture posted is nicely clearly seen on the one bottom to the left.

I make Sloe Gin and Vodka then use the booze laden fruit the following year to make Sloe Vodka/Gin jelly which is great served with Game or any other meat/poultry. The Damsons can be used the same way or I often mix them with wild apples for a delicious jam. Fantastic flavour. Wild food has such an amazing flavour.*drool*
Damsons and Sloes are much earlier this year due to the hot spell. I picked a week ago ( I'm south coast) and noticed some were already withering on the branches so definitely not too early.
When the time comes to separate the sloe sludge from the now yummy sloe gin try putting your sloe sludge into a bottle of cheepo fino sherry. Shake every day for a few days; leave for a few weeks/months depending on taste.
Lightly chill, sip, slurp quaff, whatever. Nirvana!
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  #46 (permalink)  
Old 01-11-2006, 05:57 PM
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Originally Posted by hils View Post
When the time comes to separate the sloe sludge from the now yummy sloe gin try putting your sloe sludge into a bottle of cheepo fino sherry. Shake every day for a few days; leave for a few weeks/months depending on taste.
Lightly chill, sip, slurp quaff, whatever. Nirvana!
Sounds like a goodun hils! Is fino the light coloured sherry?
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  #47 (permalink)  
Old 08-11-2006, 06:55 PM
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you seem to have got some good replies. go easy on the sugar unless you have a sweet tooth. I've just made some Huckleberry Gin, its a fabulous bluey purple colour! I added some local honey rather than sugar as it helps to repel infections more and of course has a far more interestin and complex taste. x
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  #48 (permalink)  
Old 17-12-2006, 11:17 PM
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I know its a bit early but have just opened a bottle of this years sloe vodka (picked & made 09/10/06) and it shurprishinlgly tashty!!!!!!!!!!!! hic************** zzzzzzzzzzzzzzzzzzzzz
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  #49 (permalink)  
Old 18-12-2006, 07:29 AM
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Reminds me....must get my sloe gin bottled!

What did you do with the sloe's you took out compo?
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  #50 (permalink)  
Old 21-12-2006, 08:25 PM
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Bottled the sloe gin tonught! Out of a litre bottle of gin I finished up with the bottle being re-filled (1L) and an empty half bottle of brandy filled as well!

What's even better is I still had left, a large wine glass full as well!

Very tasty and will deffo make some more next year!
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  #51 (permalink)  
Old 23-03-2007, 02:48 PM
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Any one tried blackberry brandy, works really well, we have also used victoria plums with brandy go easy on the sugar though. Usually stone the plums though, then eat them with icecream after straining of the brandy
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  #52 (permalink)  
Old 07-10-2007, 02:51 PM
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we picked our sloes y'day (except they may be damsons, or bullaces, who knows!) and today I will start bottling. I think damsons have a crease in them, like a bum, and sloes don't, they are perfectly round.
I just found this wonderful Blog, lots of lovely recipes and wisdom on it:
http://joannasfood.blogspot.com/search?q=sloe
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  #53 (permalink)  
Old 07-10-2007, 06:22 PM
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Picked sloes today. They are in the freezer. Shall get some gin next week and off we go . Yes damsons look like a bum.
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Old 08-10-2007, 04:12 PM
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Right. The definitive answer: we picked sloes and bullaces. The berries all looked the same to me, so I googled the leaves, which are totally different. Not a damson in sight, and no bums either

They've all been pricked and drowned in gin now. I was so inspired, I made a bottle of blackberry vodka at the same time. Unfortuntely not all the vodka would go back in the bottle, so I've had to drink it as it might go off. Hic.
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Old 08-10-2007, 06:56 PM
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I ginned my sloes and brandied my bullaces. Done it before - wished I'd done more - have this year. We're gonna be totally soused come Christmas eh?
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  #56 (permalink)  
Old 08-10-2007, 11:10 PM
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I was lucky and had sloes given to me now have sloe gin, sloe brandy and sloe wine on the go. How long should I leave the sloes in the gin?
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  #57 (permalink)  
Old 09-10-2007, 09:21 AM
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I reckon about 8 - 10 weeks, which handily makes it ready for Christmas drinking - and the excess for presents. I make mine in a demijohn so the extra produced by adding sugar and by the action of the alcohol drawing juice from the fruits (they look like prunes when done) makes up about enough for a small screw-top wine bottle - you know, the third of a bottle ones. The are a highly prized gift. Make some labels on your printer - a unique present. I always like to make extra jams and chutneys too. It make Christmas seem less of a commercial mania and more of a giving of something of yourself.

Little rant over, back on my head!
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  #58 (permalink)  
Old 09-10-2007, 09:25 AM
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... which handily makes it ready for Christmas drinking - and the excess for presents.
I don't understand ... what excess gin ?
Is that like leftover wine? ie. an oxymoron
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  #59 (permalink)  
Old 09-10-2007, 09:27 AM
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You're worse than me, you are!
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