SteelB Posted January 21, 2021 Share Posted January 21, 2021 Curious as to the proccess, maybe a good beginning recipe, I m am looking to make a small batch ( 50 to 60 finished gallons ) Link to comment Share on other sites More sharing options...
Cosmic.Distiller Posted April 30, 2021 Share Posted April 30, 2021 I made a pretty good one, but I don't think it follows tradition much. I boiled the sloe berries and made a syrup (other spices included) and added that to my gin. Link to comment Share on other sites More sharing options...
whiskeytango Posted May 8, 2021 Share Posted May 8, 2021 It took a while!! Link to comment Share on other sites More sharing options...
Tobs Posted October 14, 2021 Share Posted October 14, 2021 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. Link to comment Share on other sites More sharing options...
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