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Home > User galleries > eladmin > Sloe Gin Making, October 2nd 2006

Last additions - Sloe Gin Making, October 2nd 2006
271 viewsGin added to each jar.Oct 02, 2006
363 viewsLastly - give them a shake and put them in a cupboard. Shake once a day for the first week or so, then once a week thereafter. I reckon this lot will be ready in about February. Just in time for my birthday - hic!Oct 02, 2006
106 views1.5 pounds of sloes and 0.75 pounds (I don't do ounces) of sugar into each of the 2-litre jars.Oct 02, 2006
191 viewsNow - the gin!Oct 02, 2006
87 viewsSugar, 1.25 pounds (ish).Oct 02, 2006
101 viewsChange of plan then: decant a pound into a 2-litre jar leaving (if you're keeping up) 2.5 pounds in the 3-litre jar. Looks a bit more sensible.Oct 02, 2006
210 viewsNext up: sloes. This is 3.5 pounds in a 3-litre jar. Notice how there's unlikely to be any room left for any gin or sugar.Oct 02, 2006
83 viewsAdd a pound or so of sugar (according to my tentative 3:1 ratio theory).Oct 02, 2006
220 viewsRight, let's get started. one 3-litre jar, 3 pounds of damsons, wallop.Oct 02, 2006
96 viewsThings You Will Need #5: some scales, for highly scientific fruit/sugar weight ratio calculations.Oct 02, 2006
84 viewsThings You Will Need #4: gin. And lots of it. This is two 1.5-litre bottles of Sainsbury's London Gin - the cheapest stuff they had. No point buying decent stuff as you're going to be masking the original flavour of the gin anyway. You just need the alcohol!Oct 02, 2006
77 viewsThings You Will Need #3: sugar. Allow for a 2:1 ratio of fruit to sugar for making sloe gin. I reckon you might need a bit less for damsons as they're not so naturally bitter, maybe a 3:1 ratio, but this is pure guesswork. This is three 1-kilo bags: more than enough.Oct 02, 2006
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