Does sloe gin ferment?

Sloes do not ferment in the bottle and do not need the sugar unless the goal is not to make sloe gin but to make sloes that are marginally edible afterwards. … To make the best sloe gin, add no sugar at the start. Instead, after three months add simple syrup to taste.

Is sloe gin more alcoholic?

Sloe gin can have a lower alcohol content than gin. Gin is less sweet than sloe gin. Gin is made from traditional distillation processes while sloe gin is made from mixing sugar and sloe berries and steeping in gin.

Does sloe gin go bad?

Gin stays fine for years, and its shelf life is basically indefinite. … Like with other distilled liquors, it’s generally best to use the opened bottle of gin within a year. The gin won’t go off, but the longer it’s stored opened, the worse its taste will be.

Does sloe gin improve with age?

Sloe Gin improves with age (to a certain point), so make more than you need and keep some for next year.

Does sloe gin need to be kept in the dark?

Put the sloes in a 1-litre Kilner jar, pour over the sugar and the gin, close the lid and shake. Store the jar in a dark cupboard, shaking once every day until the sugar has all dissolved. After 3 months – or 6 months or a year – strain out the sloes, using a muslin-lined funnel placed in a bottle.

How long should I leave my sloe gin?

Leave to mature for at least three months – but don’t let the fruit spoil, so no more than six. Taste for sweetness, and add sugar if necessary/preferred.

Does sloe gin need sugar?

Sugar should really only be added at the start to produce sweet sloes for baking or chocolates, rather than good sloe gin. One of the common complaints about standard sloe recipes is that some years they produce a too-sweet liqueur, while other years are not sweet enough.

Why is my sloe gin bitter?

Sloes do not desiccate and concentrate their sugars after a frost, like grapes in ice-wine-making. It is just that even when ripe, sloes are intensely bitter, so tasting them is not an option.

Is it bad to drink gin everyday?

In the short term, excessive drinking can lead to risky behavior or alcohol poisoning. Long-term risks include: Alcohol dependency. High blood pressure, heart disease, or stroke.

What’s the best way to drink sloe gin?

Sloe gin is traditionally sipped neat or as a hot toddy cocktail according to Joanne, but it works lovely chilled too. ‘I would suggest using ice if drinking in cold cocktails such as a sloe gin and ginger ale,’ Joanne recommends. ‘Or just add a shot to a chilled glass of Prosecco. ‘

Which sloe gin is the best?

  1. Gordons Sloe Gin. Gordon’s.
  2. Pickering’s Sloe Gin. Pickering’s.
  3. Sipsmith Sloe Gin. Sipsmith.
  4. Warner Edwards Harrington Sloe Gin. Warner Edwards.
  5. 6 O’clock Sloe Gin. 6 o’clock Gin.
  6. Greenall’s sloe gin. sltn.co.uk.
  7. Monkey 47 Sloe Gin. Monkey 47.
  8. Elephant Sloe Gin. Elephant Sloe Gin.

Does gin go off if not opened?

​Does gin go off? Gin is a very stable spirit and if unopened and stored correctly it will retain its quality and flavour. How long can you keep gin once opened? Once opened, gin can be stored for years without going bad, unless you keep it in an unsealed bottle next to a radiator or in direct sunlight.

Does sloe gin need to be refrigerated?

The rule I use is: If it’s under 15% alcohol or if the base is wine, it goes in the fridge once it’s open. Spirits like whiskey, rum, gin, vodka, etc. don’t need to be refrigerated because the high alcohol content preserves their integrity.

Can you use the sloes after making sloe gin?

  1. Sloe Brandy (or Sherry) Happily, leftover berries from sloe gin can also be used to re-macerate in other spirits. Brandy is a fine and Christmassy choice: leave yours to steep with 500g of leftover sloe gin berries, red wine, and a wee bit of sugar.

Is sloe gin good for colds?

Hot Toddy’s are thought to improve colds and flu’s because alcohol numbs pain and encourages sleep, and the addition of fruit juice gives a boost of vitamin C.

Can you add more sugar to sloe gin?

We recommend not to add any sugar during the maceration process. This is because the sugar will prevent the gin from extracting the natural fruit sugars and flavours from the sloe berries. If you add the sugar after the maceration you can add the exact amount needed to create a well balanced sloe gin.