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BS: Sloe Gin

Folkiedave 01 Dec 08 - 01:56 PM
Sleepy Rosie 01 Dec 08 - 01:41 PM
Genie 01 Dec 08 - 01:27 PM
Beer 01 Dec 08 - 01:03 PM
Liz the Squeak 01 Dec 08 - 12:08 PM
Dead Horse 01 Dec 08 - 12:01 PM
Folkiedave 01 Dec 08 - 10:42 AM
Will Fly 01 Dec 08 - 08:07 AM
sapper82 01 Dec 08 - 08:00 AM
Catherine Jayne 01 Dec 08 - 07:15 AM
Dead Horse 01 Dec 08 - 07:02 AM
Will Fly 01 Dec 08 - 05:47 AM
GUEST,nevernomore 01 Dec 08 - 05:34 AM
Richard Bridge 01 Dec 08 - 04:04 AM
Liz the Squeak 01 Dec 08 - 03:57 AM
catspaw49 01 Dec 08 - 12:00 AM
Bobert 30 Nov 08 - 09:11 PM
Jack Campin 30 Nov 08 - 08:43 PM
Bonecruncher 30 Nov 08 - 08:34 PM
Dave Earl 30 Nov 08 - 08:15 PM
Ruth Archer 30 Nov 08 - 07:54 PM
Rapparee 30 Nov 08 - 07:06 PM
GUEST,Slag 30 Nov 08 - 06:52 PM
MartinRyan 30 Nov 08 - 06:51 PM
Richard Bridge 30 Nov 08 - 06:21 PM
Janie 30 Nov 08 - 06:15 PM
Richard Bridge 30 Nov 08 - 05:59 PM
Richard Bridge 30 Nov 08 - 05:56 PM
The Borchester Echo 30 Nov 08 - 05:54 PM
The Borchester Echo 30 Nov 08 - 05:46 PM
The Sandman 30 Nov 08 - 05:33 PM
Richard Bridge 30 Nov 08 - 05:26 PM

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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!.


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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... ;-)


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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


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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)


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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


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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!


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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


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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.


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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!


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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.


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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....................!


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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.


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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!!!!!


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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.


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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


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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


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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~


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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.


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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.)


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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


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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).


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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.


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

Singapore Slings anyone?


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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


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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.


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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 :-)


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

Hmm, the 47 is on thier website...


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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.


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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.


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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.


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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.


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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?


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