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Sloe gin/vodka
Thu 1-Oct-09
1:01 pm
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Amanda
Mid-Devon

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I had a glut of greengages this year so decided to risk a greengage gin (or was it vodka - rats, shall have to check!).  It is now the colour of whiskey and looking a tad sludgy.  Initial, cautious tastings have been unconvincing so I am now going to leave it well alone for a couple of months till I strain it.  In the meantime, I have fingers firmly crossed in the hope that things will improve.  Will report back.

Thu 1-Oct-09
4:40 pm
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David B

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Wed 23-Sep-09
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OK, so I have about 12/3 litre ice cream cartons of some sort of wild plum, 2 clean empty Douwe Egberts coffee jars (bought on a bogof), enough sugar, and a litre bottle of not the cheapest but cheap vodka.

I checked the recipe for sloe gin the blog, so I will wash and prick the plums, and put them in the jars, weighed. I will then use a bit under 6 oz of sugar per lb, since they are a bit sweeter than sloes. Then top up with vodka and shake each day till the sugar has dissolved, then leave till Xmasish. I'll fill one jar first, and see how many plums are left, then decide whether to proceed with the other, if there are enough.

And see how it turns out.

David

Fri 2-Oct-09
6:58 pm
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Amanda
Mid-Devon

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Must compare notes on the wild plum, David - I've done the same with a 75cl bottle of gin and some of our cherry plums.  It's turned a gorgeous clear deep red but I'll leave sampling till Christmas. 

BTW - what on earth is a bogof?

Fri 2-Oct-09
7:21 pm
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Danny
Scarborough, England
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Oh goodness, Amanda, for one who is so fast on the draw and top drawer at the Uxbridge Dictionary game:

Buy One Get One Free oFfer

It also doubles up as a totally inoffensive swear word at a tribunal hearing:

"She told me to bogoff"

"But, you honour, I was merely advising the plaintiff on methods to reduce costs and thereby increase disposable income."

Never knowingly underfed

Sun 4-Oct-09
11:03 am
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Stovekitty

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Fri 25-Sep-09
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Oops, meant to say sloe vodka improves in the freezer rather that sloe gin. In any event, the improvement to my mind is that it the flavour becomes both smoother and cleaner.

Sun 4-Oct-09
1:51 pm
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Amanda
Mid-Devon

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Thanks for the bogof definition, Danny - my dimness is now official!

Now a question - I am quailing at the thought of pricking all the sloes I picked this morning (2.5kg, though not all destined for sloe gin).  Has anyone tried giving them a quick blast in a food processor instead? 

Sun 4-Oct-09
2:36 pm
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Danny
Scarborough, England
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Anytime, Amanda. All services provided FOC. Smile

Fiona pricks them sort of in bulk simply by grapping a handful at a time and jabbing away with a needle. She is a bit of a time and motion fanatic.

But she believes that the overnight in the freezer method is best because it splits the skins and also simulates the first frost effect.

Must post this up in tips and tricks.

Never knowingly underfed

Sun 4-Oct-09
4:31 pm
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Amanda
Mid-Devon

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Thanks for the response, Danny - have just inspected sloes frozen last week but there's not a split in sight.  May be Devon sloes are thicker skinned than the norm!  So it's back to Plan A and a hunt for the darning needle.  Hope there's something good on the radio tonight!

Hmm - a thought occurs.  I spin (wool, etc.) and have a small, many-sharpish-toothed dog brush which I use for teasing out locks of fibre.  I wonder if it could be pressed into action as a multi-sloe-pricker ...

Mon 5-Oct-09
10:42 pm
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jjt363
Normandy, France

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I made some plum vodka for the first time, last month, one jar just with adding sugar & vodka and the jar by making up a syrup and adding vodka before poruing over the plums.  On checking and shaking them up weekly I have noticed that the plums at the top are going brown despite being totally covered by the vodka. 

Is this normal? Should I remove the brown plums?

Also made up a bottle of redcurrant vodka and I can't wait till Christmas to try it as it looks delicious.  Never drunk vodka before so I imagine Christmas this year may pass in a blur!

Wed 7-Oct-09
10:08 am
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Magic Cochin

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Amanda said:

Thanks for the bogof definition, Danny - my dimness is now official!

Now a question - I am quailing at the thought of pricking all the sloes I picked this morning (2.5kg, though not all destined for sloe gin).  Has anyone tried giving them a quick blast in a food processor instead? 


Can I recommend a neat way of pricking sloes (I can't steal the credit, it's Cliff's method)

Put the sloes on a tray and pat them firmly with the rough pricky side of a grater, you know - the side used for zesting oranges. Cool

Wed 7-Oct-09
11:19 am
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Suky
Godalming, Surrey

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BOGOF-  Buy One Get  One Free!  to be picky 🙂

Have just found a tree smothered in sloes so will take another walk on Saturday to pick some, forgot to take a bag this time.

Raspberry vodka looking beautiful and blackberry looks ok too.

I have it on good authority (elderly lady who has made fruit gin and vodka for donkeys years - her words not mine) that Sainsburys Basics Vodka is good and their gin is OK but not quite so good.

Sat 10-Oct-09
2:00 pm
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Amanda
Mid-Devon

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Thank you, Magic Cochin!  I have just prepared 2.5kg of sloes using the grater method you suggested and it worked brilliantly.  I only partially defrosted the sloes and actually rolled them around a shallow metal tray using the sharp side of the grater (their semi-frozen state meant that they didn't get squished due to any over-enthusiasm on my part).  A job that would have taken hours with a darning needle/cocktail stick only took a matter of minutes - I'm a convert!

Mon 12-Oct-09
7:51 pm
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extownie

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Sat 10-Oct-09
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Hi just love this site so many people with so much info! Since escaping to the country 6 yrs ago I have successfully made sloe gin and vodka. We tried blackberry vodka but it ended up looking brown and didn’t taste good either – where did I go wrong?
Recently found wild plum and yellow bullace trees all just ripe – 12 lbs of fruit were picked in no time. Put 1lb of bullace into vodka last night hope it works.Bought the gin just got to collect the sloes
Tasted Sloe Whisky with honey at a show recently promised my mum I’d make some anyone seen such a recipe?

Thu 15-Oct-09
7:53 pm
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Joolz

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Thu 15-Oct-09
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I know this sounds a bit dim Embarassed, but I just wanted to check, I do strain out the raspberries from raspberry gin before I give as a present? Confused Thanks Smile

Thu 15-Oct-09
8:48 pm
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fn
Newmarket
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Hello Joolz

You can leave the fruit in for up to six months.

It looks pretty and you don't have to give away so much ginSmile

Tell them how long they have to drink it to avoid disappointment.

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