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Thread: Sloe Gin help please

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    noviceveggrower's Avatar
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    Default Sloe Gin help please

    Hi,
    One of my fellow plot holders has got a sloe tree with plenty of fruit. He has said I can have them as he doesn't use them.

    So I was wondering what recipes do people use to make Sloe Gin?

    Also what do you make yours in? As I've seen some people make theirs in jars like kilner jars but others bottles with the 'flip tpye' tops.
    Thanks

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    I don’t really use measurements...it’s something like a 1kg of sloes to 500g sugar. (2-1)

    ...three quarter fill the jar / or bottle ( anything glass that you can put the sloes in/out easily - so a wide top is better) with sloes, add half weight of sugar and top up with gin.
    I use the same recipe with blackberries/ raspberries (usually filling to the top) though put less sugar in and top up with vodka.

    I must admit one year I didn’t add quite enough sugar with the sloes and I had to add more later on because it was a bit sharp

    Pick sloes after a frost and prick the skins all over with a fork or the tip of a knife.
    Last edited by Scarlet; 16-08-2018 at 02:50 PM.
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    I think it is usually 2-1 sloes to sugar. I use a Le Parfait jar which is similar to a Kilner and just shake it every now and then. If you think you will be beaten to the sloes before the first frost (probably not in your case) they can be picked before the frost and put in the freezer to soften up.
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    I do pretty much the same. 1kg sloes 750g sugar. You just have to play around with it see what works for you.
    I freeze the sloes. Life's too short to stab sloes.
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    When you've made the sloe gin and its drinkable, drain off the gin and pour a bottle of white wine over the sloes. You'll have a nice fortified wine as a bonus.
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    hi,i have this recipie from john wright

    280grms of ripe slows
    140 g of sugar
    about 600ml of gin

    put the slows in a 1 liter kilner jar ,pour over the sugar and the gin .close the lid and shake ,store in a dark cupboard,shaking once a day until the sugar has dissolved.

    after 3 months-or 6 months or a year - strain out the sloes , using a muslin-lined funnel placed into a bottle .cork and seal your bottle and store in a dark cupboard.wait for a year before drinking (if you can )

    hope this helps ,cheers
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    Quote Originally Posted by scarey55 View Post
    I think it is usually 2-1 sloes to sugar. I use a Le Parfait jar which is similar to a Kilner and just shake it every now and then. If you think you will be beaten to the sloes before the first frost (probably not in your case) they can be picked before the frost and put in the freezer to soften up.
    How long would they need in the freezer scarey? How long would you leave them? Hoping to have it ready for an xmas present.

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    I just chuck 'em in until I'm ready to use them I don't think it has to be for long, just enough to break the skins and soften them. Just looked it up and it says overnight or 24 hours.
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