| Last additions - Sloe Gin Making, October 2nd 2006 |
292 viewsGin added to each jar.Oct 02, 2006
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414 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
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107 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
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202 viewsNow - the gin!Oct 02, 2006
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88 viewsSugar, 1.25 pounds (ish).Oct 02, 2006
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102 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
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231 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
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84 viewsAdd a pound or so of sugar (according to my tentative 3:1 ratio theory).Oct 02, 2006
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239 viewsRight, let's get started. one 3-litre jar, 3 pounds of damsons, wallop.Oct 02, 2006
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98 viewsThings You Will Need #5: some scales, for highly scientific fruit/sugar weight ratio calculations.Oct 02, 2006
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85 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
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78 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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