BS: Sloe Gin

Subject: Sloe GIn
From: Richard Bridge
Date: 30 Nov 08 - 05:26 PM

Being tempted I succumbed to a bottle of Sloe Gin while out shopping on Saturday. Gordon's, no less. The thick bitter-sweet almost like Damson jam flavour seems spot on - but it's only 26 proof. Surely it should be 40 proof shouldn't it? I want to freeze it to about -5 for that astringent "cut" when gulping - but if I do that with this it will surely freeze, won't it?

Subject: RE: Sloe GIn
From: The Sandman
Date: 30 Nov 08 - 05:33 PM

Richard,it should be at least 40 per cent,before the second world war all spirits were 57 per cent.
much better to but tanqueray gin 47 per cent,pick your own sloes prick them add sugar and leave a few months,proper Sloe Gin 47 per cent proof.

Subject: RE: Sloe GIn
From: The Borchester Echo
Date: 30 Nov 08 - 05:46 PM

I thought this thread was going to be about John Spiers & Jon Boden's Sloe Gin Set in which the tune Frozen Gin commemorates the unfortunate Squeezy's bottle of gin which froze because one of his housemates had been nicking it and topping it up with water before replacing it in the freezer.

Subject: RE: BS: Sloe GIn
From: The Borchester Echo
Date: 30 Nov 08 - 05:54 PM

Since I just rescued the thread by giving it a musical context, it's a bit rich for some mod to shove it down into the basement. They've clearly a scant knowledge of English tunes, nor have they listened to Bellow. Tsk.

Subject: RE: BS: Sloe GIn
From: Richard Bridge
Date: 30 Nov 08 - 05:56 PM

Tanqueray 47 is VERY rare in England (and expensive). I have once seen Tanqueray 45. My favourite gin is Gordon's Yellow Label export only, but it is impossible to get in the UK. I have also had some Dutch genevers that were very nice.

I put this above the line originally because the stuff goes into a lot of flasks at festival time.

Guess I'd better make my own. Now where can I get high-proof gin - it doesn't have to be nice as the sloes and sugar (I'd probablyuse a bit less sugar than commercial manufacturers) will murder any inherent flavour - and where can I get a tin bath?

Didn't the method of calcualting proof change during the war? I must go and check.

Subject: RE: BS: Sloe GIn
From: Richard Bridge
Date: 30 Nov 08 - 05:59 PM

Hmm, the 47 is on thier website...

Subject: RE: BS: Sloe Gin
From: Janie
Date: 30 Nov 08 - 06:15 PM

The last (and 1st) time I drank Sloe Jin was my freshman year in college. It was an experiment to get drunk, which I had never been. (Or maybe it was my second time. Can't remember whether the beer and sausage pizza came before or after. In any event, neither sloe gin or sausage pizza have been in my diet since those experiences.) All I remember of the experience is the puking.

Not necessary to thank me for sharing :-)

Subject: RE: BS: Sloe Gin
From: Richard Bridge
Date: 30 Nov 08 - 06:21 PM

I'm not finding any evidence that bfore the war teh usual strength of spirits was 57% (of anything in particular). What I am finding is that "100 proof" was 57% alcohol (and 100% alcohol as 175 proof)but thanks to our masters in Brussels we in the UK now mark spirits by ABV and ABV is twice the proportion of alcohol so 37.5% alcohol spirits are ABV 75 and 65 proof.

Subject: RE: BS: Sloe Gin
From: MartinRyan
Date: 30 Nov 08 - 06:51 PM

Richard

Read that one again (sloely?)? A % is a proportion x 100. ABV means "alcohol by volume" and could be expressed either as % or proportion. Where liquids are concerned you need to be clear as to whether you mean "by volume" or "by weight". Just quoting "%" is, at best, ambiguous. Don't blame Brussels!

Regards

Subject: RE: BS: Sloe Gin
From: GUEST,Slag
Date: 30 Nov 08 - 06:52 PM

Singapore Slings anyone?

Subject: RE: BS: Sloe Gin
From: Rapparee
Date: 30 Nov 08 - 07:06 PM

I'd love a good one right now!

Marinate the sloes in 100 proof vodka, add sugar to taste.

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 30 Nov 08 - 07:54 PM

make your sloe gin with the cheapest gin you can get. Over time, the sugar you put in turns to alcohol anyway, so the longer you keep it, the stronger it gets. :)

(this autumn I've made sloe, raspberry and blueberry gin, and blackberry brandy).

Subject: RE: BS: Sloe Gin
From: Dave Earl
Date: 30 Nov 08 - 08:15 PM

Chorus from "Sloe Gin" written by Maria Cunningham:-

To ease the throat with every note,
It helps us all to sing,
Your voices raise to sing the praise
Of Sloe Gin.

And Maria brews a mean Sloe Gin too.

Dave

Subject: RE: BS: Sloe Gin
From: Bonecruncher
Date: 30 Nov 08 - 08:34 PM

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.)

Subject: RE: BS: Sloe Gin
From: Jack Campin
Date: 30 Nov 08 - 08:43 PM

Sloes contain water, which dilutes the alcohol, hence the low proof.

Fermentation will not continue in alcohol at that strength. The sugar will stay as sugar.

I haven't done this with sloes, but I have with redcurrants, same idea. Add them to gin, wait, add sugar.

Subject: RE: BS: Sloe Gin
From: Bobert
Date: 30 Nov 08 - 09:11 PM

Sloe jin is fir girls...

You wanta be a man when you grow up, Richie, then get you a good jelly jar of shine... No fruit... Jus' good ol' moonshine... Shake it and jus' watch them thousands of little bubbles... If it don't have 'um, leave it alone but if it does, you go an' get that stuff as cold as you can... You can't freeze it so don'tcha worry yer little head about it freezin'... Just get it cold, cold, cold... Like put it in the freezer fir 'bout 3 days and then take it out an' pour you a shot glass of that pure shine an'...

... down the hatch, Rich... If you ain't a "Believer" you'll be one after that shine ends up in yer tummy... Yo sho nuff will... Shine is what brought me to Jesus... Yezzir!!! An' every time I take me a shot of coldass shine I say, "Thank you, Jesus"... I sho nuff do...

Now here's the best part... They say that alcohol is a depressant but when I take me a nice shot first thing after breakfast it turns me into the Energizer Bunny... Make me wanta crank up my Stihl and cut up a couple cord of firewood... 'Er get on my tractor and bushog 5 acres... 'Er join the locall AA chapter...

(No, BOberdz... Don't go turnin' yer butt into them folks... Next thing ya know they'll have you chain-smokin' cigaretes and drenkin' coffee 24/7... You want that???)

Nevermind...

B~

Subject: RE: BS: Sloe Gin
From: catspaw49
Date: 01 Dec 08 - 12:00 AM

Is there some special magic brand or something? I'm with Bobertz......The stuff ain't likker! Most of this crappola that I ever tasted makes Robitussin seem exotic and wonderful.

Spaw

Subject: RE: BS: Sloe Gin
From: Liz the Squeak
Date: 01 Dec 08 - 03:57 AM

No tin bath Richard, I got hold of a couple of those 'Scrumpy Cider' jars - they're semi-demi-johns (half the size of a demi-john) with a screw top lid that is perfect for making sloe gin in.

I'm on my second lot this year... used less sugar so it should be a bit dryer as diabetics were complaining about my last batch.

LTS

Subject: RE: BS: Sloe Gin
From: Richard Bridge
Date: 01 Dec 08 - 04:04 AM

It's actually labelled 26%Vol, and the reason that the UK labels in ABV is due to our masters in Brussells.

Subject: RE: BS: Sloe Gin
From: GUEST,nevernomore
Date: 01 Dec 08 - 05:34 AM

A member but signed out for reasons which will become obvious.

Two years ago I made sloe gin for the very first time. Yum-mee!

Last year I acquired sloes by a very circuitous route involving friends of friends and hand-to-handing across the country. Duly I pricked them and dropped them through the neck of the bottle (OK LtS, you live and learn!)

Religious shaking etc and final decanting. (First time I left the sloes in. As I said, you live and learn.)

All summer I restrained myself, but as the weather turned colder and the nights drew in I thought it was time for a nip.

Only to find hubby (who sometimes has a craving problem, if you know what I mean) had downed the lot on the QT. B*%£&*d!!!!!

Subject: RE: BS: Sloe Gin
From: Will Fly
Date: 01 Dec 08 - 05:47 AM

I now have several bottles of sloe gin made 3 years ago - and others of lesser vintage quietly awaiting maturity. I used to pick the sloes and then prick them, until an older and wiser person told me to wait ti pick them after the first frost... No frost (because of climate change)? - pop them in the freezer.

I've never added sugar - there is some sugar, but not a lot, in the sloes themselves. Sloe is essentially a flavouring.

As for drinking? - chilled, with ice and tonic water - or with vermouth to make a red-headed martini...

Just a different take.

Subject: RE: BS: Sloe Gin
From: Dead Horse
Date: 01 Dec 08 - 07:02 AM

I'd sooner drink blackthorn when it brings forth its sloe
Its rheumy red liqour's the best that I know
Well it slips down your throat and it makes you feel good
You may drink of your wines but you know that I would
Sooner drink blackthorn, sooner drink blackthorn
Sooner drink blackthorn, the rest of my days.

Gin....................!

Subject: RE: BS: Sloe Gin
From: Catherine Jayne
Date: 01 Dec 08 - 07:15 AM

Got two lots of home made sloe gin here, one is alot sweeter than the other. I prefer homemade to shop bought for some reason.

Subject: RE: BS: Sloe Gin
From: sapper82
Date: 01 Dec 08 - 08:00 AM

Made Sloe Gin a couple of times and really enjoyed the result.
The sugar is essential as it draws out the juice and flavour from the sloes. The first time I made it I was really suprised at how little juice there was left in the sloes afterwards!
Was also pleasantly suprised at how nice they tasted afterwards too!

Subject: RE: BS: Sloe Gin
From: Will Fly
Date: 01 Dec 08 - 08:07 AM

The sugar does indeed help to get the juice from the sloe. However, as I don't like sugared sloe gin, I let time do its slow, juice-extracting work instead! So - I make the gin each winter but don't drink it for 3-4 years. I usually filter the resulting gin into clean bottles before drinking, as there's quite a bit of sloe sludge in the maturing bottles.

Subject: RE: BS: Sloe Gin
From: Folkiedave
Date: 01 Dec 08 - 10:42 AM

errr...........what's wrong with ice, tonic and a slice of lime?

The thing that worried me is how sloe gin was discovered in the first place. Someone took a perfectly good drink and started faffing about with different fruits (As if there wasn't enough flavour anyway) and started stuffing hte gin with fruits, Why would anyone want to do that?

You'll be telling me that put blackcurrant huice in stout......

Now Ruth's cinnamon vodka that is a drink

Subject: RE: BS: Sloe Gin
From: Dead Horse
Date: 01 Dec 08 - 12:01 PM

ICE !!!
That bloody stuff sank the Titanic, so I has no truck wiv it, see!

Subject: RE: BS: Sloe Gin
From: Liz the Squeak
Date: 01 Dec 08 - 12:08 PM

Nameless Guest... are you sure we're not married to the same man? I go to the drinks cupboard to have a wee nip of something nice only to find the bloody man has had the lot. I can't remember the last time I went to the cupboard and actually found enough vermouth for a martini!

I make jam with my sloes after I've ginned them.... makes for interesting jam!

LTS

Subject: RE: BS: Sloe Gin
From: Beer
Date: 01 Dec 08 - 01:03 PM

Reading this thread early this morning I decided to have a look what the liquor commission had when I went top town. Well they had Gordon's Dry Gin but no Sloe. However they did have Meaghers Sloe Gin and it read 25%
Beer (adrien)

Subject: RE: BS: Sloe Gin
From: Genie
Date: 01 Dec 08 - 01:27 PM

Don't think sloe gin is real likker, guys?

I dunno. I got totally plastered more'n once, back in the day, on a few "sloe comfortable screws."   (That'd be yer basic screwdriver, made with sloe gin and southern comfort.)   May not taste like "likker," but they shore pack a wallop!   Knock ya right on yer ass!

Genie

Subject: RE: BS: Sloe Gin
From: Sleepy Rosie
Date: 01 Dec 08 - 01:41 PM

Sloe Gin jam... Oooh.
I'll pass that idea on to a couple of friends of mine.

Anyone here made homemade Absinthe, the kind with real brain twisting Wormwood in...? Anyone got a sore ear?

I hope I'm not going tooooo Off Topic, but I saw some Tequila Rose t'other day, and that made me think. Hmmm, Old English Rose infused spirits... How romantic. Tequila Rose is sadly strawberry, what a let down. Still, I'm tempted to experiment with Rose Petal infused Vodka. Though I wonder if an English Cider Brandy might work crammed with Rose Petals. English Roses and Apples and... well I don't know, maybe a sliver of ginger and a teaspoon of caraway? Do I want to drink the stuff or dress up in something pink and go to bed with it...? Or both. Probably the last option. So long as there's some creamy goats cheese and warm walnut bread to go. Sigh....

Another thing I'd love to experiment with are some of those ancient herbal beers. Something so magical about the phenomena of fermentation, no wonder alcohol became a sacramental beverage.

Ooops.
Back to Sloe Gin... ;-)

Subject: RE: BS: Sloe Gin
From: Folkiedave
Date: 01 Dec 08 - 01:56 PM

Leave the drinks alone.

You'll be putting lime in lager and lemonade in beer next.

Let them eat cake.

Hurrumph.

(Just practising for Xmas). Bah! humbug!.

Subject: RE: BS: Sloe Gin
From: catspaw49
Date: 01 Dec 08 - 02:02 PM

Gawd Genie......You were one of those huh?

Yeah, back in college a lot of people got into sloe gin and Southern Comfort since they were cheap and sweet and all that. I remember a lot of them having the same basic result off the mixture. I could never quite take the syrupy sweetness of those assorted concoctions and preferred to throw up after a night of Jack Daniels or Old Granddad. Whatever your choices, there is something memorable about half a dozen or more people sprawled on the tiles of the dorm floor's communal john surrounded by, in, and/or adding to the pungent and heady aroma of stomach contents partially digested.

Spaw

Subject: RE: BS: Sloe Gin
From: paula t
Date: 01 Dec 08 - 02:21 PM

Made damson gin many years ago. It was gorgeous! I then took the damsons from the gin and dipped them in good dark chocolate. Lovely,potent chocolates.

Subject: RE: BS: Sloe Gin
From: Richard Bridge
Date: 01 Dec 08 - 02:44 PM

This thread is developing a rather gratifying life of its own!

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 01 Dec 08 - 08:51 PM

My mother made strawberry vodka and kept it for ages - it definitely got much stronger over time, and she was told that this was down to the sugar.

I haven't made cinnamon vodka this year, Dave - but I finally cracked the elderflower and lemon vodka last summer. it was stunningly good.

Subject: RE: BS: Sloe Gin
From: Bonecruncher
Date: 01 Dec 08 - 09:01 PM

Just keep your sloe gin, andall other spirits, away from the refridgerator and the ice.
All spirits are meant to be drunk at slightly less than body heat, which is why a brandy glass is tulip-shaped. Indeed, there are particular shapes of glass for red wine and other shapes for white wine, each designed to augment the nose of the liquid.
The individuals who add ice to drinks demonstrate their total lack of class.
The only thing to add to Scotch is Highland water or (preferably) more whisky.
Colyn.

Subject: RE: BS: Sloe Gin
From: PoppaGator
Date: 02 Dec 08 - 05:14 AM

My first and last experience with sloe gin occurred in 1972. I had recently relocated and met up with a crowd who were enthusiasts at the time. I drank too much too easily and got really puke-ass sick. Never again!

It was standard-issue storebought sloe gin, and I believe we were drinking it straight-up, not in mixed-drink form (e.g., "slow gin fizz"). I was not aware that people made their own; is that a UK practive/tradition that never made it across the pond?

Just a few months after the sloe-gin-regurgitation episode (and many miles away, on the opposite US coast), I encountered a young lady whose mother regularly provided her with an ongoing supply of homemade Kahlua. I believe the procedure was to soak/marinate coffee beans in vodka (which is why the discussion of sloe gin production reminded me of it). Now, THAT stuff was very good!

Subject: BS: Sloe Gin
From: GUEST,Malcolm
Date: 02 Dec 08 - 07:39 AM

I used to make sloe gin with fresh sloes, when we lived near the New Forest. It was a delightful pink colour.
Put your sloes in a screw top jar, cover with sugar, add gin (any - I used cheap stuff) to comfortably cover.
Shake the jar every time you walk past past. After a couple of months or so, strain off and bottle. Sweeten/fortify to taste. Leave to mature for as long as you can bear.
It wasn't terribly scientific, but after a glass or two who cares?

You can buy dried sloes, but it's not the same. The colour is brown (commercial sloe gin is often brown) and the taste wasn't the same.

Be careful if you pick sloes - the thorns are absolutely evil, straight and strong, wounds hurt like mad and take ages to heal.

Malcolm

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 02 Dec 08 - 08:13 AM

"is that a UK practive/tradition that never made it across the pond?"

I guess it depends whether you have sloes round your way or not...I never knew anyone who made their own booze in America, but I know loads of people who do in the UK. Maybe it's because the UK countryside is a bit more accessible, with so many footpaths and such...people think nothing of going and picking blackberries or other hedgerow fruit if it's on a footpath, whereas in America you'd either be scared you'd die intstantly from eating anything you picked off a bush in the forest, like they always warned us in Girl Scouts, or scared the landowner would shoot you for nicking his berries.

The coffee bean thing is definitely my next project. Ta for that.

Subject: RE: BS: Sloe Gin
From: PoppaGator
Date: 02 Dec 08 - 10:10 AM

Ruth, is there an appropriately colloquial response to "ta" which would be equivalent to the more formal "you're welcome"?

Anyway, you're welcome.

When I first heard that "homemade Kahlua" recipe, I wondered about the use of vodka. I suppose it's the most tasteless available form of alcohol in which to infuse the coffee ~ the best alternative to avoid masking the coffee flavor. Now that I think about it (again), I'm intrigued by the idea of soaking the coffee beans in Bushmills instead of vodka, making a sort of concentrated Irish-coffee liqueur.

Irish whiskey, incidentally, is an excellent substitute-for/improvement-upon vodka in the White Russian recipe: Irish-Kahlua-cream instead of vodka-Kahlua-cream.

Of course, without the vodka, the drink is no longer Russian at all. It doesn't make a lot of sense to call the revised libation a "White Irishman"; in homage to the Coen Brothers' character The Dude (in The Big Lebowski), I prefer to call it an "Irish Caucasian."

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 02 Dec 08 - 10:43 AM

"Irish-Kahlua-cream"

Substitute Baileys for the whiskey and you've got yer actual Mudslide. We used to drink that by the pint in my youth...lots of ice. In fact, they're gorgeous frozen, too.

They don't really say "you're welcome" in the UK - my partner always makes fun of me when I say it. I guess "No worries" is an equivalent, but I think that's originally Australian...

What about coffee beans and rum? That sounds like it should work.

Subject: RE: BS: Sloe Gin
From: PoppaGator
Date: 02 Dec 08 - 10:59 AM

I think the Canadians say "no worries" as well.

Rum sounds like a great idea for soaking those beans

Subject: RE: BS: Sloe Gin
From: Liz the Squeak
Date: 02 Dec 08 - 11:55 AM

Poppagator - "is that a UK practive/tradition that never made it across the pond?"

Not entirely sure but I don't think the blackthorn plant made it across the pond. And if it had, Health and Safety would ban it due to those aforementioned inch long thorns... the clue is in the name!

The blackthorn is a relative of the plum, sloes look a lot like miniature plums and have a single, very hard stone. You could use damsons or any other small, dark, sharp plum fruit.

LTS

Subject: RE: BS: Sloe Gin
From: Richard Bridge
Date: 02 Dec 08 - 01:09 PM

The formal English response to "Thank you" is "Not at all"
The informal English response to "Ta" is "Cheers" which fits well with the subject matter.

My late father once made some home-made gin - not using a still - and it was just drinkable but probably well underproof. It might be the thing to do with the sloes.

I'm wondering if it would be practical to stone the sloes and then wizz them in a blender and leave in the gin to settle.

Subject: RE: BS: Sloe Gin
From: Bonecruncher
Date: 02 Dec 08 - 02:57 PM

Richard.
Don't try the blender thing. Part of the flavour of sloe gin comes from the stones, some of which burst and allow the gin to take up the slight almond flavour of the kernel.
Mashing fruit with a blender causes the cell walls to disintegrate and form almost a colloidal suspension. It takes months for that sediment (the lees) to lay down so that the drink can be racked off.
It is well known in wine-making circles that, sometimes, a wine will not clear until the fruit comes into season the following year.
Obviously, if our forefathers could have found a simpler way of making any beverage more simply the it would today be common practice. Look how teabags have usurped the tea caddy!
Colyn.

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 02 Dec 08 - 03:07 PM

If you want to speed up the process, Richard, you just need to freeze the sloes first, as someone earlier said. They give up their juice as they defrost.

Most people I know say "Cheers" for "Thank you".

Subject: RE: BS: Sloe Gin
From: greg stephens
Date: 02 Dec 08 - 03:08 PM

Ruth Archer's theory that the sugar turns into more alcohol sounds like a folk myth to me. Surely things can't go on fermenting if the liquid is 26% alcohol or whatever?
I always add sugar by the way. And don't confine myself to sloes, I just pick any berries as they are in season and bung them in.Sloes, damsons, blackberries, raspberries. I think they call this rumtopf in Germany..is it made with rum? I use gin, or occasionally some dubious stuff in plastic lemonade bottles that friends from Bosnia used to bring in in their luggage. That stuff, incidentally, was a very great deal stronger than commercially available gin.
DRink the stuf(normally the Christmas after it's made, sometimes a year or more later), eat the fruit, possibly with icecream. That tip earlier to coat the fruit with dark chocolate sounds a great idea. I am going to try that.

Subject: RE: BS: Sloe Gin
From: Liz the Squeak
Date: 02 Dec 08 - 06:08 PM

Rumtopf is usually chunkier.

Take fruit and a big wide necked jar. Put slices of fruit (apricots, pineapple, grapes, whatever) in layers, sprinkling sugar over each layer. Top up with rum. Continue until the jar is full. Tap hard several times to get the air out. Put a saucer or something on the top, to press it down then put the lid on. Leave it for a month.

Take the fruit out and eat it in a fruit salad, a trifle (although you may have trouble getting the jelly to set), with cream, with ice cream... anywhere you'd have fresh fruit. But this will have a kick.

LTS

Subject: RE: BS: Sloe Gin
From: Richard Bridge
Date: 02 Dec 08 - 06:28 PM

I still use loose Tea

Subject: RE: BS: Sloe Gin
From: Liz the Squeak
Date: 03 Dec 08 - 03:14 AM

So does Manitas.... he says it doesn't leave a scum on the water (thinks, isn't that a Deep Purple song?), but it is a pain in the ass when he clogs up the plughole with it, or manages to flick it down the kitchen wall when emptying it into the bin.

LTS

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 03 Dec 08 - 03:40 AM

"That tip earlier to coat the fruit with dark chocolate sounds a great idea. I am going to try that."

If Sloemotion is still going, you should check them out. The company is based in north Yorks, and makes really good, homemade-style sloe gin. But then they make gorgeous chocolates with the spent sloes....I think you can order them direct. Great for Christmas.

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 03 Dec 08 - 04:28 AM

Here you go:

Sloe Motion

It looks like they've changed the chocolates - they used to have a whole sloe in the middle surrounded by a sloe jelly; now they seem to make sloe truffles with the fruit instead. I feel a Christmas order coming on...

Subject: RE: BS: Sloe Gin
From: Richard Bridge
Date: 03 Dec 08 - 06:15 PM

Flaming Heck, that's a HALF bottle, still only 26% ABV and fifteen quid! I think I can feel building my own still coming on!

Subject: RE: BS: Sloe Gin
From: Bill D
Date: 03 Dec 08 - 06:39 PM

I was presented with two small bottles of homemade Sloe gin by some very nice folks recently...have never tried it. I will now open one and try it as I sit here...

Subject: RE: BS: Sloe Gin
From: Bill D
Date: 03 Dec 08 - 06:46 PM

(and *I* still use loose Tea, also...I have drunk good tea for 50 years now, and I have won bets about being able to taste the paper in a row of cups made both ways.)

hmmmmm...the Sloe gin is nice! Sweeter than stuff I usually drink,(like single malt) but a pleasant after-dinner taste...

Thank you Andrew & Carole, if you read this... If not, I will send PMs.. *grin*

Subject: RE: BS: Sloe Gin
From: paula t
Date: 03 Dec 08 - 07:55 PM

Ruth,
the fruit was also rather nice with ice cream!

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 04 Dec 08 - 03:33 AM

Richard: it's the easiset thing in the world to make at home - and it's definitely stronger than that. Go for it! (Though you'll have to wait till next year now, unless you have a friend with a sloe stash in their freezer.)

But I still recommend the chocolates.

Subject: RE: BS: Sloe Gin
From: Noreen
Date: 04 Dec 08 - 03:19 PM

They don't really say "you're welcome" in the UK- major generalisation there, Ruth!

I still say 'you're welcome', as do my family. I think it has dropped into disuse among young people.

I feel a thread coming on...

Subject: RE: BS: Sloe Gin
From: Ruth Archer
Date: 04 Dec 08 - 03:23 PM

sorry, Noreen; I should have said, "In my 17 years living in the UK, I cannot remember ever hearing a British person saying 'You're welcome' to me, and in fact my British partner, whom I would not describe as a particularly young person, teases me because he perceives it as an Americanism."

Is that better? :)

Subject: RE: BS: Sloe Gin
From: Bill D
Date: 04 Dec 08 - 03:36 PM

*smile* Hi, Noreen...

I almost never hear Americans say "you're welcome" anymore....especially on news program interviews. The standard reply to "thank you" is just......"thank you". I have commented on it for several years.
I'm always surprised when anyone says it the 'old-fashioned way'.

Subject: RE: BS: Sloe Gin
From: Richard Bridge
Date: 04 Dec 08 - 04:41 PM

The correct reply to "Thank you" is "Not at all".

Subject: RE: BS: Sloe Gin
From: folk1e
Date: 04 Dec 08 - 08:37 PM

or ........ "No, thank you"

Subject: RE: BS: Sloe Gin
From: Genie
Date: 04 Dec 08 - 10:36 PM

Aw, Janie, yer such a generous soul! LOL   (Yeah, not necessary, but t'anks so much for sharing!) LOL

Genie

Subject: RE: BS: Sloe Gin
From: GUEST,Russ
Date: 05 Dec 08 - 12:41 PM

Another strangely interesting thread of the type that keeps me coming back to mudcat.

Anyway,
I am a geezerish yank and usually respond to "thank you" with "you're welcome."
The "kids" I work with usually respond with "no problem."

Russ (Permanent GUEST)

Subject: RE: BS: Sloe Gin
From: Mr Happy
Date: 28 Sep 09 - 07:35 AM

Yup, it's that time of year again, for getting the sloes, damsons etc ready for some winter warmers!

I note above that when some folks are doing sloe gin, they prick the fruits to aid juice extaction.

This is a really fiddly & time consuming way of accomplishing it.

A much easier way is to stick the fruit in the freezer 'til it's froze, then leave to thaw.

You can put it in your jar/ brew vessel so's not to waste any juice.

Then continue the proces as normal.

A sieve or jellybag can be used to remove stones, stalks etc

Subject: RE: BS: Sloe Gin
From: GUEST, topsie
Date: 28 Sep 09 - 09:49 AM

I believe the 'traditional' method is to prick the sloes with a thorn from the tree ( . . . actually, I think I heard that from Eddie Grundy on 'The Archers' . . . ).
In fact I never bother with either pricking or freezing, just put them in a big jar, such as those used in sweet shops, add a bit of sugar and plenty of gin, and the sloes swell and burst all by themselves.

Subject: RE: BS: Sloe Gin
From: John MacKenzie
Date: 28 Sep 09 - 09:56 AM

I prefer Sloe Vodka these days. I have been told that Sloe Whisky is nice too, not tried it though

JM

Subject: RE: BS: Sloe Gin
From: GUEST,Dazbo at work
Date: 28 Sep 09 - 10:12 AM

Tried the freeze sloes first approach, didn't seem to make it any easier/quicker to me. I just hold each sloe between thumb and forefinger and with a sharp knife cut along as much of the circumference of the sloe as you can easily reach and drop into demijohn (actually a Weston's Old Rosie scrumpy bottle as mentioned above).

My brother spends a long time each year in France and they have plenty of sloes but don't make sloe gin (although they do use to flavour a different alcoholic drink but he couldn't remember what it is).

Sloe vodka was awful when I made it. Sloe (dark) rum was nice though.

My recipe:

1 bottle cheapest gin (7ocL)
1 lb of sloes
1 lb sugar (although I tend to put a bit less in, say 12-14oz)

Shake demijohn every day till sugar is dissolved

Leave for as long as possible (at least three months and years better)

Decant into bottles for use (I filter through an old but clean hankie)

Enjoy!

Subject: RE: BS: Sloe Gin
From: Mr Happy
Date: 28 Sep 09 - 10:39 AM

I've done both damson gin & vodka - both brill & good cough mixture too!

Subject: RE: BS: Sloe Gin
From: Sooz
Date: 28 Sep 09 - 11:10 AM

We put a lot less sugar in - about 5 oz to the pound.
Blackcurrant vodka is lovely as well. I've made some raspberry vodka this year but haven't bottled ot yet.

Subject: RE: BS: Sloe Gin
From: John MacKenzie
Date: 28 Sep 09 - 11:23 AM

Try lemon vodka. Use a zester, and put all the wee curls of peel into a bottle, the zest off 2 lemons is usually enough, about 6 Oz sugar, and a drop or two of almond essence.

Yummo

Subject: RE: BS: Sloe Gin
From: GUEST,Bardan
Date: 28 Sep 09 - 02:21 PM

They ,ake incredibly sweet but quite nice stuff in the basque country called patxaran with (I believe) some other member of the sloe family and aniseedy alcohol stuff. The commercial stuff comes out about as weak as the commercial sloe gin for some reason. The unlabelled bottle variety packs a bit more of a punch. The nicest home-made spirit type thing ive ever had though is calva.

Subject: RE: BS: Sloe Gin
From: Morticia
Date: 28 Sep 09 - 02:21 PM

I've done redcurrant vodka with redcurrants from my allotment as well as the usual sloe gin. Put a vanilla pod in one bottle and a small lump of root ginger in a couple of the bottles just to see what it turns out like.

Subject: RE: BS: Sloe Gin
From: Sooz
Date: 28 Sep 09 - 02:49 PM

Mmmm vanilla and ginger two of my favourites!
BTW the sloe gin is bound to be weaker as the juice will dilute the alcohol.

Subject: RE: BS: Sloe Gin
From: gnu
Date: 28 Sep 09 - 06:28 PM

Cure them to prunes. Make your liqueur. What a way to get the day STARTED.

Subject: RE: BS: Sloe Gin
From: bubblyrat
Date: 28 Sep 09 - 07:16 PM

WFD and I have had more luck this Autumn picking Sloes than last year,which was a bit fraught (at least in the Marlow area).But this year's offerings from the noble Blackthorn Bushes are somewhat of an improvement : in fact,we have been busy picking Blackberries and Walnuts (our fingers are still brown ) as well, and,indeed,Karen has already laid down a bottle or two of the elixir.My Sloes are still in my freezer,but I intend making some Sloe Vodka ere long,as I feel the urge coming on !

Subject: RE: BS: Sloe Gin
From: Sooz
Date: 29 Sep 09 - 03:12 AM

I think the sloes were in single figures last year nationwide due to a very cold spell of weather at blossom time. Loads this year though!

Subject: RE: BS: Sloe Gin
From: GUEST,Bardan
Date: 29 Sep 09 - 01:39 PM

Oh and a similar idea, putting vanilla in (dark) rum for a while. One pod seems to do the job. Tastes divine.

Subject: RE: BS: Sloe Gin
From: gnu
Date: 29 Sep 09 - 01:46 PM

My buddy used to put a layer of peach slices, top it with dark rum.... and so on with diffrent fruit, in a large jar, set it in the window for months. He would spoon a bit on dessert cakes, slice of toast, whatever. Zome shockin good, me zon, me zon.

Subject: RE: BS: Sloe Gin
From: John MacKenzie
Date: 29 Sep 09 - 02:01 PM

Rumtopf

JM

Subject: RE: BS: Sloe Gin
From: paula t
Date: 29 Sep 09 - 05:29 PM

My sloe gin is even now sitting in a dark place, where it will be until I decant it at Christmas.Can't wait!