| Most viewed - Sloe Gin Making, October 2nd 2006 |
423 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!
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408 viewsThings You Will Need #1: some storage jars. I recommend the big pop-top Kilner-style ones here; you want something with a wide opening at the top otherwise you spend hours trying to get the sloes & sugar in. I've got 3 2-litre ones and 2 3-litre ones.
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302 viewsGin added to each jar.
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249 viewsRight, let's get started. one 3-litre jar, 3 pounds of damsons, wallop.
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242 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.
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209 viewsNow - the gin!
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108 views1.5 pounds of sloes and 0.75 pounds (I don't do ounces) of sugar into each of the 2-litre jars.
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105 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.
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100 viewsThings You Will Need #5: some scales, for highly scientific fruit/sugar weight ratio calculations.
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92 viewsSugar, 1.25 pounds (ish).
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87 viewsThings You Will Need #2: fruit. This is about 10 pounds of sloes (I didn't quite manage to use all of these, as you'll see), and 3 pounds of damsons. I've never tried making damson gin before, but Mum & Dad had some spare ones in the freezer, so I thought I'd give it a go.
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86 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.
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