Sloe gin.

[Beachlover]

Żubrówka bison grass

My Polish ex-preist gave me a bottle a while back. It got drank, but I didn't think it that special.
I've used most fruits that I grow in both vodka and gin, so blackcurrants, blackberries, strawberries, loganberries, raspberries. I've tried rhubarb and even cucumber, but won't be doing those two again, although my eldest liked the rhubarb gin.
Toffee is supposed to good too, as well as some fruit sweets, but I've never made those.

 

[MaC]

I'm still picking raspberries from the canes. I'm sort of raspberried out, iimmc ?
I think I might try some in gin though
M

 

[Beachlover]

I'm still picking raspberries from the canes. I'm sort of raspberried out, iimmc ?
I think I might try some in gin though
M

I preferred them in the vodka to be honest, but each to their own I guess.

 

[MaC]

I preferred them in the vodka to be honest, but each to their own I guess.

I've already got a bottle of that sitting stewing though.....and I still have more rasps. I think I might add some brambles to the mix with the rasps, see if I can sort of deepen the flavour a bit.

M

 

[Beachlover]

I've already got a bottle of that sitting stewing though.....and I still have more rasps. I think I might add some brambles to the mix with the rasps, see if I can sort of deepen the flavour a bit.

M

I made a randomly mixed fruit vodka one year and it was fine. If I'm honest, I think the important ingredient is the vodka or gin.

 

[Saint-Just]

Rhubarb in cider works.
And yes, with berries and citrus vodka works really well.
Bison grass is a traditional flavour, but some will say it ruins a good vodka.

 

[Beachlover]

Rhubarb in cider works.

There was a joke about a woman who liked a cucumber in cider.....

 

[ElThomsono]

Żubrówka bison grass

I was never that keen, it had a sort of taste to it that I felt didn't belong?

 

[Stew]

The main difference comes from the gin taste: the longer you leave the sloes in, the more the taste of the gin will fade. I have never tested if the alcohol content differed but it would be interesting to know.

Just use vodka.

I have done and enjoy it!

 

[Stew]

What are you all drinking your sloe gin with?

 

[Beachlover]

What are you all drinking your sloe gin with?

Sloe gin of course.

 

[Stew]

I made a randomly mixed fruit vodka one year and it was fine. If I'm honest, I think the important ingredient is the vodka or gin.

What’s that one where you throw stuff in as it comes into season? Rumtopf?

 

[Stew]

Sloe gin of course.

Good good! Just checking I do it right.

 

[MaC]

I gave up on the rumtopf, and I just filled the jar with stem ginger in syrup instead. It's amazing how much ginger we go through in a year.
Italian GFSon1 says they only use it a little in savoury dishes, while I use it in everything from carrots to cakes, from stir fries and curry to biscuits, and I make chocolate gingers in rich dark chocolate too.

Rumtopf though, in the end I just minced it up and used it as boozy mincemeat. T'was a good Christmas

 

[bushwacker]

I think Kev is planning on a batch of Turnip Gin. Just like Baldric used to make.

 

[E. By Gum]

I'm impressed with the amount of knowledge and enthusiasm here for stuff, sloe gin is the most I have tried, but then no central heating to give a stable temperature. When I was a lad and my dad was alive he had a go at elderflower wine, completely undrinkable of course, think it had mould on the surface. And of course we won't mention my failure of elderflower wine summer last year. I blame that Woody Girl for encouraging me to have a go lol.

 

[E. By Gum]

Just poured a cm of the sloe gin I made for Xmas and never tried. Bloody hell!
It's stonking, tastes very "Old fashioned". I had forgotten about it what with moving here.

 

[Winnet]

It has matured with ages then?

G

 

[Slowly]

Plumb or Damson Gin

500g plums or damson (de-stoned and roughly chopped)
5 star anise
3 cloves
3 large sticks of cinnamon
250g caster sugar (more or less to taste - I would go for less, you can always add more later)
A bottle of inexpensive gin

Step 1:
Put the fruit, spices, gin and sugar in a sterilised jar and shake well.

Step 2:
Leave in a cool dark place, tightly sealed, for at least 8 weeks. Shake the jar twice a week or so to help the flavours infuse.

Step 3:
Taste the gin, when well settled after the last "shake" and add sugar if needed - not too much, you can always add more.

Finally when the gin is to your liking, strain through muslin into a sterilized bottle and enjoy!