Scottish Rock Garden Club Forum
General Subjects => General Forum => Topic started by: mark smyth on November 10, 2007, 12:19:50 PM
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Today, better late than never, I made my Sloe Gin. The fruit, Prunus spinosa, should have been gathered back in September. Now they are starting to wither. All you need is the fruit, sugar, a glass or plastic jar, Gin and patience. Disturb the contents once a day until the sugar has dissolved and set it aside for a minimum of 3 months
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I made Sloe Gin some 12 years ago. I did all the right things including leaving it for a whole year to mature. I just wondered what it tasted like. While I was away in Switzerland, and the sloe gin was 11.5 months old, my sister drank the lot!! So I still don't know what it tastes like. My sister loved it (obviously) and she doesn't usually like gin at all.
Somewhat frustrating.
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I have some 2 and three year old bottles
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The thing about sloe gin is it doesn't taste anthything like gin, and btw, that's a half hearted attempt at filling a sweetie jar Mark. ;) It should be filled to the top with pricked sloes, then the sugar added until it is again full and likewise with the gin. :)
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oof...sounds more like syrup...
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40% syrup, no problem!
Actually, as Anthony says, it doesn't taste anything like gin but a very pleasant and very potent appetiser.
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Funnily enough, I've been discussing sloe gin with people this week, and the recipes varied from 2oz to 1lb of sugar per pint of gin. The upper limit sounds more like the recipe for sloe jelly.
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The upper limit sounds more like the recipe for sloe jelly.
You'd be amazed how much sugar dissolves in a pint (568ml) of gin! Jelly (or syrup) it ain't; delicious it is.
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I'm starting to think that SOME in these forums are a pack of alco's. Consumption of fermented beverages DOES seem to find it's way into our pages rather often, no? ;D
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the recipe over here is half fill the container with sloes, add sugar until all gaps are filled, add a 'snow cap', fill the container with Gin. I need to buy another tomorrow to fill my jar
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It is all from plants, Paul...
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How do you mean, Paul, alco's.
It's nearly 10 o'clock on Sunday morning and I haven't had a drop, yet!
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Mark
Beware some plastics, particularly the transparent ones, it is possible that some of the constituents of gin might attack the plastic over time. Glass, ceramic, polypropylene or polyethylene may be safer.
Brian Wilson Aberdeen
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thanks Brian. This bottle is a very rare sweet bottle. They are all plastic now. I used to keep newts in them
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Sloe time has come around once again!
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......and we have plenty gin in the cupboard!
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thanks Brian. This bottle is a very rare sweet bottle. They are all plastic now. I used to keep newts in them
I used to have a pet newt Mark. I called it Tiny because it was my newt. ;)
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ar ar!
I broke the bottle :-\
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I'm starting to think that SOME in these forums are a pack of alco's. Consumption of fermented beverages DOES seem to find it's way into our pages rather often, no? ;D
It has often been said of the SRGC that we are a drinking club with a plant problem, Paul ...... ::) ;) ;D ;D 8)
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Maybe that is why I joined ;D
Göte
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Maybe I should make a litre or two for next years weekend?!
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Fun idea, Mark... not sure how you will transport it over the sea..... ::) ???
Göte, if that WAS the reason, you are in good company, I think!! ;)
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Fun idea, Mark... not sure how you will transport it over the sea..... ::) ???
Maggi like everything else well packed in the checked in luggage.
Kind regards
Joakim
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Anyone bold and brave enough to mail me some sloe stones?
Prunus spinosa has been on my wantlist for a long time. Though I've been assured repeatedly that sloes are grown on Vancouver Island, I've never been able to track down a plant.
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I will. I'll send them in late winter when the flesh has come off the fruit
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If you don't have any sloes blackcurrants work pretty well too :D
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Although I love Sloe Gin I have to say that I prefer Damson Gin and the same quantities apply 1lb of fruit, 1lb of sugar and a pint of Gin. Then get your exercise by swilling or as my grandmother would have said swilkering the jar on a regular basis to keep it all well mixed.
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Shelagh is that not being a wee bit tight with the gin?
What's the difference between wine, port and sherry?
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Port comes from Portugal, Sherry comes from Spain and both are fortified wines. Wine comes from Tescos :P