As a child in america I have fond memories of helping my grandmother make a similar drink she called "Prune-Tang". Big mason jars filled with plums, sugar and vodka.
I remember my father making Sloe Gin when I were in my teens, I've always promised myself I'd make some but have never got round to it yet & I'm a lot older now. The recipie & techniques were a bit different from your video & I remember the Sloe Gin having the consistency of cough medicine as you could feel it slowly going down when you took a sip while it gently warmed your insides. The recipie from what I can remember is 1 liter Gin, 1 KG Sloe berries 1KG sugar. The tedious part comes next after the berries are washed you pin prick each berry & put them in a large bottle, followed by the sugar & Gin. After that the bottleis tipped back & forward like how you showed in your video once a day for 3 months & stored in a dark place, after that strain bottle & enjoy....
My Grandmother made this in the bottles. She pricked the sloes, fed them into the bottle then, using a funnel, added sugar & topped up with gin. The bottles were stored in the logbox beside the hearth & turned regularly. The sloes weren't removed before drinking.
Lots of people think that, but yes - it's really just cherry brandy made with different ingredients. Get out there soon if you want to pick sloes, they are ripening early this year
I bet you could speed up the process by adding the sugar and sloes, then letting that sit for an hour before adding the gin. Let the osmotic pressure of the high sugar concentration draw the liquid and flavor out first, then add gin and shake. Would save you the shaking every hour for the first day I bet.
Not a big fan of sloes, I find they have a medicinal mouthwash taste. Obviously that's just a personal thing so alternatively I do make rosehip gin or vodka using the same method. I enjoy your nature vids as you share your knowledge with us. Oh, and more Eva running around like a mad thing if that can be arranged :)
I made Hawthorn brandy one time - it had an incredible pear-like aroma to it, but was very difficult to separate from the sediment. Glad you're enjoying the videos. Certainly will be some more loopy doggo footage coming along - it's something she does nearly every day.
If anything, they hung on a little longer than usual here in the South of England - usually people say to wait for frost before picking, but if I do that, they're all gone. This year, they stuck around for a while after the frosts. Could be something to do with the dry summer we had
As a child in america I have fond memories of helping my grandmother make a similar drink she called "Prune-Tang". Big mason jars filled with plums, sugar and vodka.
I remember my father making Sloe Gin when I were in my teens, I've always promised myself I'd make some but have never got round to it yet & I'm a lot older now. The recipie & techniques were a bit different from your video & I remember the Sloe Gin having the consistency of cough medicine as you could feel it slowly going down when you took a sip while it gently warmed your insides.
The recipie from what I can remember is 1 liter Gin, 1 KG Sloe berries 1KG sugar.
The tedious part comes next after the berries are washed you pin prick each berry & put them in a large bottle, followed by the sugar & Gin.
After that the bottleis tipped back & forward like how you showed in your video once a day for 3 months & stored in a dark place, after that strain bottle & enjoy....
My Grandmother made this in the bottles. She pricked the sloes, fed them into the bottle then, using a funnel, added sugar & topped up with gin. The bottles were stored in the logbox beside the hearth & turned regularly. The sloes weren't removed before drinking.
I've heard the name Sloe Gin for a long time and I always thought it was Slow Gin, derp. lol
keep with the good videos on! I love the mix of tech and nature
Thank you - I appreciate the positive feedback!
Sloe gin is one of my favourite drinks. I assumed it would have to be made with sloes and not just infused. You've made my day!
Lots of people think that, but yes - it's really just cherry brandy made with different ingredients. Get out there soon if you want to pick sloes, they are ripening early this year
@@AtomicShrimp Isn't this a tincture rather than a liqueur tho?
@@evanleebodies sugar makes it a liqueur
@@AtomicShrimp Aha!! and acts as a preservative?
I bet you could speed up the process by adding the sugar and sloes, then letting that sit for an hour before adding the gin. Let the osmotic pressure of the high sugar concentration draw the liquid and flavor out first, then add gin and shake. Would save you the shaking every hour for the first day I bet.
Love the music, drink the gin whilst listening
Definitely do a follow up!
Not a big fan of sloes, I find they have a medicinal mouthwash taste. Obviously that's just a personal thing so alternatively I do make rosehip gin or vodka using the same method. I enjoy your nature vids as you share your knowledge with us. Oh, and more Eva running around like a mad thing if that can be arranged :)
I made Hawthorn brandy one time - it had an incredible pear-like aroma to it, but was very difficult to separate from the sediment.
Glad you're enjoying the videos. Certainly will be some more loopy doggo footage coming along - it's something she does nearly every day.
Why did the sugar take so long to disolve into the liquid?
I suppose just because it was cold and I didn't agitate it constantly
A new definition to Sloe TV…
So interesting. Thank you. Call me for a drink.
Ah! Hawthorn berry.
No, blackthorn berries are sloes.
Are sloes ripening early this year ? Is this a global warming indicator ?
If anything, they hung on a little longer than usual here in the South of England - usually people say to wait for frost before picking, but if I do that, they're all gone. This year, they stuck around for a while after the frosts. Could be something to do with the dry summer we had
Why not crush the sloes to release more of the "sloeness" whilst in the jar?
can do, but I don't think it makes a lot of difference - the sugar and alcohol draws it all out