I always do a demi-john and add a cinnamon stick also just about a month before bottling it i add a half bottle of ruby port and shake it in just to give it a nice ruby red colour, the flavours are bang on, you could try it in a bottle with the port and a bottle without, just take a bottle from the demi-john before adding the port .
I done the same recipe but I always use the mantra fresh is better than frozen so sat for an hour watching tv and pricked every single berry by hand, hey im waiting 3 months at least for the gin to be ready so what is an hour, i used brown sugar as i heard its better being less refined, did take longer to break down, shook the mix 2wice daily for 3 weeks then once a week from there on in , i bottled mine in mid September, now mid November and its looking lovely, quite a bit of sediment from the shaking but I will filter it, Christmas will be merry 🎉
Tip - use clear syrup to gradually sweeten the sloe gin once the aloe have infused with the gin. That way you don’t have a drink that is too sweet by adding all the sugar at the beginning
Loving your cellar. How cool that you’ve got all that old produce - reminds me of the book Blackberry Wine! I’ve just done a batch of Damson gin which might get sampled at Christmas!
Just sampled a small quantity of reship gin I made two tears ago.Same as sloe recipe. Came out pretty good.Just making a Litre of it tomorrow. Also trying a small bottle of scotch bonnet gin just to see how it turns out.
You can make a handy wide necked funnel out of an old plastic cordial bottle...take the smaller und just wider than the demijohn neck and it will fit over it..easy and quick
Silver needle is used because of the antibacterial properties. Stops introduction of bacterias. (Clostridium botulinum) being the serious one. Same reasons as to why kilner jars/bottles are used for preserving as they are designed to with stand extremely high temperatures when sterilising. 👍
An elder showed me the berries today in the park so brought home and took a cutting too! Will pick up some more tomorrow! Thanks for the recipe - I do like gin!
very cool stuff. I know around here there is only one brand of true sloe gin, and its hard to come by. I may be importing some of these berries soon. Thanks.
Should be ready to 'preview' at Christmas, but I will leave the other down there for a bit longer. The ceiling is not too bad for me however our slightly taller electricians suffered a few bumped heads during the rewire! :-) Plan for next year is to lower the floor level and get it ready for fruit and veg storage.
I love a bit of storage !! I've got a pantry, when we moved in I was going to knock it through to make a bigger kitchen but thank god I never !! Since I've started growing it is a god send to store all my onions spuds garlic dried herbs and not to mention jams and chutneys !! I've got some blackberries in my freezer left over from summer so I may go and buy a bottle of cheap gin and give this a go ?! I've weighed them and there is 250 g so I may just use a pint 75cl bottle of gin as a trial run ?! How much sugar would you use ?
Ian Knockton Problem with storage is, I always fill it! Never enough. Blackberries should be fine, I'd leave the sugar to the end and then sweeten to taste.
Hello, We’ve made this recipe and now we’ve taken it out of the cupboard to open and drink, but there is almost clouds floating inside it, is this normal?
I have attempted to make my first batch of Sloe Gin. I chose to try to the method of adding the sugar "syrup" upon opening so the only thing in the jar at the moment is a large amount of sloes and the gin. I am concerned though that the mixture looks horrible right now in the jar. Is that normal? There are loads of bits floating and a lot of "debris"? at the bottom and around the berries. I expected some but not this much. Normal?
Enjoyed your video, but cant believe you never mentioned soaking them to get the maggots out. I soaked about 400 grams last week and there must have been 20/30 in there.. Maybe it all adds to the flavour.
I have seen both so assume you can get both here. After a quick google it turns out the yellow label/clear bottle is the export version and also a fair bit stronger... lucky you!
Oh ok maybe your version of the yellow label is stronger over there but here it's only 37% i think... Australia gets ripped off time and time again when it comes to spirits because alot of spirits we get are watered down versions of the proper thing... Bulleit Bourbon is a good example, US version is 45% abv. the one we get here is only 40%
If you twist a piece of paper from diagonally opposing corners it will form a simple funnel, with the added bonus of being the same size as the neck of the vessel. Putting all of those sloes into the bottles seems so tedious.
No easy way to funnel them into the jar.... A sheet of plastic (Laminator plastic, or the old OHP film) rolled into a rough cone and popped in the top - easy!
![Coheed and Cambria - Searching for Tomorrow [Official Video]](http://i.ytimg.com/vi/hDsYGLbmadg/mqdefault.jpg)
I've been making sloe gin for years. I freeze them and put them into the demi john while they're still frozen, so much easier and less mess
I always do a demi-john and add a cinnamon stick also just about a month before bottling it i add a half bottle of ruby port and shake it in just to give it a nice ruby red colour, the flavours are bang on, you could try it in a bottle with the port and a bottle without, just take a bottle from the demi-john before adding the port .
I done the same recipe but I always use the mantra fresh is better than frozen so sat for an hour watching tv and pricked every single berry by hand, hey im waiting 3 months at least for the gin to be ready so what is an hour, i used brown sugar as i heard its better being less refined, did take longer to break down, shook the mix 2wice daily for 3 weeks then once a week from there on in , i bottled mine in mid September, now mid November and its looking lovely, quite a bit of sediment from the shaking but I will filter it, Christmas will be merry 🎉
Tip - use clear syrup to gradually sweeten the sloe gin once the aloe have infused with the gin. That way you don’t have a drink that is too sweet by adding all the sugar at the beginning
Loving your cellar. How cool that you’ve got all that old produce - reminds me of the book Blackberry Wine! I’ve just done a batch of Damson gin which might get sampled at Christmas!
I have made it with blueberries and left it for 6 months tastes really good
nice touch mentioning the silver.Our family used to leave it a year before drinking it.it does improve with age.
Just sampled a small quantity of reship gin I made two tears ago.Same as sloe recipe. Came out pretty good.Just making a Litre of it tomorrow. Also trying a small bottle of scotch bonnet gin just to see how it turns out.
You can make a handy wide necked funnel out of an old plastic cordial bottle...take the smaller und just wider than the demijohn neck and it will fit over it..easy and quick
Silver needle is used because of the antibacterial properties. Stops introduction of bacterias. (Clostridium botulinum) being the serious one.
Same reasons as to why kilner jars/bottles are used for preserving as they are designed to with stand extremely high temperatures when sterilising. 👍
An elder showed me the berries today in the park so brought home and took a cutting too! Will pick up some more tomorrow! Thanks for the recipe - I do like gin!
Love sloe gin. We often add a teaspoon of vanilla extract too. Have you tried it with other fruit e.g. Rhubarb, strawberries or blueberries?
Not yet but planning blackberry this autumn. Strawberry sounds interesting.
I've just made this. Will update at Christmas.
Amanda H and?
@@volkanramazan1843 well that was really nice. Now I've just made sloe potcheen. Opening at Christmas.
Very nice Vedio
Lovely recipe and instruction thanks ... i'll give it a go :)
I am hooked.
Never realised Tim Ferris liked making Sloe gin!
very cool stuff. I know around here there is only one brand of true sloe gin, and its hard to come by. I may be importing some of these berries soon. Thanks.
How strong is it?
How long before it's ready and do you decant it ?? Looks lovely !! I bet that low ceiling has caused some bruises ??? Ha ha !!
Should be ready to 'preview' at Christmas, but I will leave the other down there for a bit longer. The ceiling is not too bad for me however our slightly taller electricians suffered a few bumped heads during the rewire! :-) Plan for next year is to lower the floor level and get it ready for fruit and veg storage.
I love a bit of storage !! I've got a pantry, when we moved in I was going to knock it through to make a bigger kitchen but thank god I never !! Since I've started growing it is a god send to store all my onions spuds garlic dried herbs and not to mention jams and chutneys !! I've got some blackberries in my freezer left over from summer so I may go and buy a bottle of cheap gin and give this a go ?! I've weighed them and there is 250 g so I may just use a pint 75cl bottle of gin as a trial run ?! How much sugar would you use ?
Ian Knockton
Problem with storage is, I always fill it! Never enough. Blackberries should be fine, I'd leave the sugar to the end and then sweeten to taste.
Ha ha ! How very true !! Ok I will give it a go !!
I have been told 3 months minimum before sieving. I tend to leave it 6 months and then have it the following year.
Love sloe gin when I'm sick and all done in and I'm standing in the rain
Nice . what a find
Wow, I wish we had the same Gordon's bottles here in the States.
Hello,
We’ve made this recipe and now we’ve taken it out of the cupboard to open and drink, but there is almost clouds floating inside it, is this normal?
Old school is best
Did you tare the scale before measuring the sugar?
I have attempted to make my first batch of Sloe Gin. I chose to try to the method of adding the sugar "syrup" upon opening so the only thing in the jar at the moment is a large amount of sloes and the gin. I am concerned though that the mixture looks horrible right now in the jar. Is that normal? There are loads of bits floating and a lot of "debris"? at the bottom and around the berries. I expected some but not this much. Normal?
Previous owners left all of that? Did they die?
laughed my head of at this comment.
Off, not of. Laughed my head off.
Probably...of liver and spleen failure
hopefully someone can answer me, can i make this with dried sloes? and what additional steps should i take?
nice vid, soon my Sloe Gin gonna wash away the pain inside ;)
/JB
Bonamassa approved 👍
Enjoyed your video, but cant believe you never mentioned soaking them to get the maggots out. I soaked about 400 grams last week and there must have been 20/30 in there.. Maybe it all adds to the flavour.
I really love you recipe and love the result. I am thinking about adding some cinnamon to my next bottle. Do you have any experience with what?
The trick is NOT to thaw the berries. Leave them frozen and they will drop in like marbles. Much easier and less messy.
You're welcome
Found that out the year after. 👍
What happens if you don't add all that sugar?
What type of Gordon's Gin is that one ? over here in Aus we can only get the regular yellow label stuff
Just the standard, perhaps the same just branded differently.
Ah ok, It looks like a completely different version of Gordon's altogether, Do you guys get the yellow label Gordons over there in the UK?
I have seen both so assume you can get both here. After a quick google it turns out the yellow label/clear bottle is the export version and also a fair bit stronger... lucky you!
Oh ok maybe your version of the yellow label is stronger over there but here it's only 37% i think... Australia gets ripped off time and time again when it comes to spirits because alot of spirits we get are watered down versions of the proper thing... Bulleit Bourbon is a good example, US version is 45% abv. the one we get here is only 40%
I really enjoy the music
Add honey? 🤔
No closed captioning on my reading TV
the sloe berries won't ferment with just the sugar and water?
There is no water used?? The alcohol content is already there from the gin, it's just an infusion.
+TheRestorationCouple okay thanks.
Sloes will ferment with water and sugar, the bloom on the sloes is yeast and it will generate enough fermentation to burst the bottle.
Yes in normal circumstances. But he is using Gin which is 45% Ethanol. No yeast is going to survive that. It's just an infusion.
Don't you prick the berries before putting into a bottle? ?
Yes if fresh, or if frozen then no need
@@TheRestorationCouple Thank you!
First project, dig out the floor to add height.
If you twist a piece of paper from diagonally opposing corners it will form a simple funnel, with the added bonus of being the same size as the neck of the vessel. Putting all of those sloes into the bottles seems so tedious.
Don't you need to cover the opening of the bottle??
To make gin you use gin ??..sounds a bit daft to me
Let's see the fin product then
No easy way to funnel them into the jar.... A sheet of plastic (Laminator plastic, or the old OHP film) rolled into a rough cone and popped in the top - easy!
Can I live in your cellar please lol
The previous owner may have 'laced' the contents of one of those older bottles with something - I wouldn't risk testing any of it out.
Freeze them in the jar that you're going to infuse the berries in.
Diggy Ginetics - won't a glass jar crack if you freeze it?
Clair Bliss:
No, it's thermal shock that breaks glass.
If you don't change the temperature too quickly, there isn't a problem.
Corked bottles standing upright! What a shame. I guess it’s too late to do anything about it now...
FYI! I like your sweater. Can I have it? jk
Here I thaught you were going to make Gin... You just mixed berry's with gin...
Stop mixing empirical and "sensible" . It's really irritating. 100, 50,25. That's all you need to know.