Tobs

The time to pick sloes is here! In the north at least. In southwest England we half-filled bottles with sloes, added a few spoons of sugar (maybe 100g or so depending on one's taste) and topped it off with any old gin. It really was as simple as that. The trick was to try not to touch it until christmas time so the fruit had time to macerate. It works so well because sloes are naturally high in pectin and tannin. One to add body and one to balance the bitter gin. It's very yummy. Plymouth Gin is from the same district in England so I assume their sloe gin is done in a similar way. It's not commercially viable unless you have a good sloe supplier in my opinion. Picking sloes is hard and spikey work.