Sloe gin

Do any of you use a still? It's just earlier on in the year I was looking at how to make whiskey, gin, vodka, and everything I read was use a still. When I checked the cost of a still, I gave up and it looked too much hassle.

 

I tasted mine a few days back and it tasted spectacularly good!

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Definitely sugar at the end for me. No risk of the drink being oversweetened (you can always add but never take away...) I seem to make better SG when I do it this way although I have to admit I've never done a controlled experiment using both methods. Hmmm...

Another upside is it makes filtering easier. I use an Aeropress which I have for coffee. It only works if the liquid is less syrupy (i.e. adding the sugar afterwards). It means I can do the filtering quickly and with less exposure to the air.

Freezing rather than pricking is the method I usually use. Means I don't need to make up the demijohns immediately and can pick a day.

 

Clum: No need for a still. We're not making the gin or vodka, we're buying it in and just flavouring it. Just whatever sterile containers you have and fill them to the top, then filter off the sloes and crud at the end.

I've decanted, filtered and bottled my first batches from this season, which are damson and bullace (half way between a damson and a sloe). I use kitchen towel for filtering because I'm a degenerate moo moo.

I also bought some bergamot lemons from Ocado to make up Earl Grey vodka, which is yummy for those who like Earl Grey. That's just been made in the Lidl's vodka bottle.

 

Jeepers but gardeners are a boozy lot