Mudcat Café Message

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User Name	Thread Name	Subject	Posted
Bonecruncher	BS: Sloe Gin (82* d)	RE: BS: Sloe Gin	30 Nov 08
Richard. In common with many people you might have read "percentage" where it was written on the bottle as "degrees" of proof. As you state, 100% proof alcohol is 175 degrees proof. Also, as has been stated above, only add your sugar after the fruit has marinated. That way you will not over-sweeten the liquor and you can always add syrup to sweeten a dry wine. BTW, I have tried making sloe gin with Plymouth gin, as well as with the London variety. Due to the different herbs it is possible to note a difference in the taste of the sloe gins. It was an interesting experiment. Freezing any soft fruit before making it into wine helps the release of flavour as it breaks the cell walls, allowing the juice to flow out. Colyn. (Who has been making wine for 50+ years.)

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