last year i thought i’d wait until the first frost before collecting my gin-infusing drupes of joy. They’d all been eaten/picked long before then, i was left gin-less.
i’m keen that this doesn’t happen again, so i’ll be collecting a half-kilo-or-so on my way home tonight.
You’re supposed to wait until after the first frost. No idea why though. Maybe it’s a rule spread by people who pick them earlier to stop other people picking them?
My theory (which may be wrong) is that waiting for the first frost was a way of avoiding having to prick them all individually, since the frost softens them up in the same way. But since you can put them in the freezer for the same effect, there’s no point. Pick now. But not round my way 😉
You’re supposed to wait until after the first frost. No idea why though. Maybe it’s a rule spread by people who pick them earlier to stop other people picking them?
yep, load of voodoo.
I have 5 litres in a demi-john on the go already. The flavour is there in the fruit now.
I dont steep mine with sugar though because you cant judge how much sugar you will get from the fruit. Steep them without, then build mix up with a sugar syrup prior to bottling according to taste. My dad, brother and I all prefer different dryness/sweetness. Throwing sugar in at the beginning is a bit hit and miss.
Thanks for the reminder – I shall go forth and pick this evening
You don’t need to prick or freeze them of you put them in a bag and splat them with a rolling pin a bit. Quicker way of doing it I have found. Just don’t get too enthusiastic or you end up with pulp
You don’t need to prick or freeze them of you put them in a bag and splat them with a rolling pin a bit. Quicker way of doing it I have found. Just don’t get too enthusiastic or you end up with pulp
In the past Ive laid them out on the worktop and tapped away with a wire brush from the workshop 🙂
I thought the frost was supposed to make them a bit sweeter, hence the use of the freezer for a night.
I reckon mid-October is about right – so I’d leave it a couple of weeks for them to ripen fully.
Frost and ripeness two completely independent things
Of course they are… what it means is, generally speaking, if you haven’t waited for the first frost you are too early, frost doesn’t make them ripe it refers to the time of year when they are ripe…
But here in the warmer south-ish-east, the plants will have fruited sooner (compared to the north) and the frost will be later, so will presumably be over-ripe (if not already picked by others) by the time the frosts come…
this is the last frost date, but you get the idea.
And frost dates can vary by many weeks from year to year.
It’s just an old wives tale and is no indication of when a fruit is ripe or not.
Yup, ours are all picked and steeping already, they were already good and ripe in our local spot (Hertfordshire) a couple of weeks ago.
On a related note, what gin are people using as their base? After some experimentation we went with the Morrisons own brand as a pretty good cheapish option. The Aldi one is supposed to be decent too. Obviously we wouldn’t dream of wasting the Adnams with sloes 😉
After some experimentation we went with the Morrisons own brand as a pretty good cheapish option.
Ditto.
I did a quick taste test since I had some gins around.
Morrisons el cheapo – more rounded, less bitter, not very dry.
Gordons Green – clean, dry
Gordons export – v alcoholic, smooth, round flavour, but hot from the alc.
This year we’re trying a different recipe for the sloes.
Tasted Patxaran whilst on holiday and it was wonderful.
1 litre of anissette
750g sloes
2 tablespoons of sugar
6 coffee beans
Cinnamon stick
Leave to steep for 6-8 months
Who knew they use sloes in the Basque Country.
as for Gin, i’ll be using ‘that bottle*’ that’s been lurking at the bottom of the booze-chest since last year, when it wasn’t used, because there were no sloes left long before the first frost.
(*it’s green, might be Gordon’s, or an own-brand lookylikey)
On a related note, what gin are people using as their base?
Tried Lidl last night, but their Gin didn’t seem that well priced so nipped to Sainsbury’s over the road, they had 1ltr of Greenalls for £15 which worked out as cheap as their “Basics” Gin and roughly the same price as the Lidl one.
Ours (in South Devon) are definitely ready – they look more like damsons than sloes this year. Really fat and relatively sweet (I found a few bushes that were edible without the typical “sloe face”) so I think I’ll go easy on the sugar when I’m making the gin relative to last year…
just back in from picking another couple of pounds of v ripe blackberries to make my blackberry vodka. They’re nearly on the turn now. Get picking peeps.
As mentioned it’s pretty much bollocks other than it helps them split. When they’re ready pick them and they’ve been ready for weeks around here but pretty much at a peak now.