Ooh, I'm gonna try this! ThanksThere is a school of thought that thinks if you leave the gin over the sloes for too long, the product isn't as good. We leave ours for 6 months before decanting and then store in corked bottles for as long as necessary. (7 years is the longest so far, and that was pretty good).
Recipe:
Kilner jar, add sloes until 90% full add sugar with shaking until you can't get any more in, lather it all with cheap (Lidl, Aldi etc) gin. Top up with gin as necessary. Leave 6 months, decant, bottle, leave.
Drink.
4 years old??!! Wow!! That sounds delicious and lethal in equal measures!!Nice thread bump
My Sloe "Whisky" is currently at 4 years old !
One bottle got drunk about a year ago, still probably 5 left.
Probably should go give it a turn again
I'm jealous!!Lost track of my batches. The good news is that I have found a 1.5 litre Kilner jar at the back of the cupboard that I had forgotten
Bought a used Vinbrite wine filter on eBay. That should do a good job or clearing things up.
Your profile says you are in France. Maybe the climate is different in Yorkshire?@hyperfish - early? I picked my sloes months ago! Got about 3kg in the freezer, and that was from a single bush. If I had the patience I could have an easy 20kg to process as they're are sooooo many around here.
I get bored quickly