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Old 26.10.2014, 20:25
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Sloe Gin - anyone making it?

I've managed to gather enough sloes to make one litre from the three bushes we found down by the lake, I was surprised to find them here at all as I thought we'd be too far South but the fruit looks good. I'm looking forward to comparing Zurisee sloe gin to its Chiltern counterpart next Christmas!
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Old 26.10.2014, 20:27
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Re: Sloe Gin - anyone making it?

Yep will be- now we've had a couple of frosts,, time to go and pick. If anyone in the Neuchâtel/Yverdon area wants to come and join me in my mountain patch- totally away from any kind of pollution- you are welcome.
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Old 26.10.2014, 20:32
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Re: Sloe Gin - anyone making it?

We've not had any real frost here yet, but I imagine it's similar here to where our place in the UK is in that if you don't get in early they're all gone. I was especially annoyed a couple of years back the farmer had hacked back the hedges so far they didn't fruit at all, so it meant a 3k walk to the next bushes.

Any special recipes? I tend to go for 500g sloes to 1l gin and 200g sugar, then add more sugar later if it needs it. It's ready for bottling when you pick the next year's sloes, so it has 12 months maturing.
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Old 26.10.2014, 21:02
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Re: Sloe Gin - anyone making it?

thinking about it, I know where to find lots of sloes, probably not quite as clean as Odile's but from close to a lake so not too bad, just waiting for the frost first though.
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Old 26.10.2014, 21:19
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Re: Sloe Gin - anyone making it?

You can alwyay put them on trays and freeze for a day or two.

Traditional recipe by volume, 1/3 + 1/3 + 1/3 - but the sugar 1/3 is always smaller lol.
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Old 26.10.2014, 21:36
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Re: Sloe Gin - anyone making it?

I always freeze mine anyway, it means they're ready to go whenever I have time to make it, sterilise the bottles etc, which often isn't the same time as I actually picked them.
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Old 24.11.2015, 10:21
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Re: Sloe Gin - anyone making it?

Aaargh! Ive been to busy to go sloe picking. I went out this morning but now that we've had a few good frosts, the birds have eaten every last one.

oh well, maybe i'll make a double batch next year…

Enjoy it if you've got it!

'Art for art's sake makes no more sense than gin for gin's sake.'
– W. Somerset Maugham
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Old 24.11.2015, 10:25
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Re: Sloe Gin - anyone making it?

I bottled some at the weekend, I wasn't that impressed with the 2014 Zurisee vintage so left it in the jar on with the sloes in for a few more months. 2013's Chiltern-picked one is excellent though
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Old 21.09.2016, 19:34
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Re: Sloe Gin - anyone making it?

bump for a first timer who’s tired of paying over the odds for premade stuff. Any one have tips on where to fine sloe bushes?
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Old 21.09.2016, 20:05
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Re: Sloe Gin - anyone making it?

mainly hedgerows, also a lot of golf courses have sloe bushes on them, just watch out for flying golf balls
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Old 21.09.2016, 22:33
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Re: Sloe Gin - anyone making it?

A couple of years ago, we made two batches, using the same Yorkshire Sloes.

First batch was done the traditional way, where you prick the sloes individually with a pin. This a) takes bloody ages; b) stains your fingers semi-permanently the colour of an uncooked lobster's shell; and c) eventually leads you to prick said blue fingers instead of expected blue sloes - causing swearing, bleeding and searching for plasters. (Drinking spare gin while doing the preparation may not have helped here).

The second lot we followed the recipe from BBC Good Food programme on't wireless. Mainly because I got so annoyed with pricking (and ran out of gin), leading me to Freeze the rest.

When solid (about a week) drop the bags of sloes once on a hard floor from about 4ft up to shatter some, put in mixing pan, pour over with gin. They will crack and split impressively. Add sugar, wait, strain and bottle as all other recipes.

We left these both to mature same amount of time (over a year) and WOW - what a difference. Frozen version was darker, sweeter, more berry flavours ; so much better. Pinned version was a sherry red (not a typo) and sharper.

Freeze it. Easier, better, and more convenient.

Regards


Ian
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