Majorshots has added a photo to the pool:
A good 14 weeks after the process began, the sloe gin is bottled.
It is supposedly better if left to mature in the bottle for a few months ... if you can resist the temptation.
Sloe gin:
Ingredients
· 1lb/454gm of washed sloes
· 4 ozs/112gm of white granulated sugar
· 75cl bottle of medium quality gin
· Sterilised 1 litre (at least) Le Parfait jar or wide necked bottle
· 1-2 drops of almond essence
Method
· Wash sloes well and discard any bruised or rotten fruit. Prick fruit with a fork and place sloes in either a large Kilner/Le Parfait jar or a wide necked 1 litre bottle. Put several sloes in palm to prick them rather than picking them up one by one.
· Using a funnel, add the sugar and top up with gin to the rim.
· Add the almond essence.
· Shake every day until the sugar is dissolved and then store in a cool, dark place until you can resist it no longer (leave for at least three months, we usually let it mature for a year).
· Some people strain the grog (through muslin/jelly bag) after 3 months and bottle it, leaving it mature for six months. Some strain and bottle after a year.
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