Search found 18 matches
I just learned about something called Seedlip, which is being marketed as a "non alcoholic spirit" for people who aren't drinking alcohol but are sick of childish, sweet soft drinks. Has anybody tried it? What would be involved in making a sloe infusion out of it? The lack of alcohol raises the pros...
- 28 Dec 2013, 02:47
- Forum: Sloe gin recipes
- Topic: Sloe Gin and Coffee Beans
- Replies: 11
- Views: 12382
I did a batch with some espresso shots rather than raw beans. My brewer friends tell me that letting coffee beans sit infusing for a long time brings out the wrong notes.
Another three months, and these concoctions are definitely maturing nicely. The staggering harshness they had at first has gone, and they're starting to develop some interesting flavours. I recommend anyone making sloe gin this year to try one little bottle with either maple syrup or honey. The gold...
Six months later, the overpowering sweetness of all of these has subsided, and that lovely sloe gin richness is starting to creep in. In time I expect them all to become quite nice around the two year mark, which is when I generally unlock my sloe gin anyway. I'd still recommend being very careful n...
If you have enough, then I'd say enjoy some of it now and set some aside to see how it develops over time. Taste it a little at a time, and next year compare it to a fresh batch.
I just filtered these (later than I normally would, but I've been a bit busy) and here are the preliminary findings: Golden syrup: Very potent, to the extent that the syrup completely overpowers the sloe. Not the best. Maple syrup: Much nicer, it came out surprisingly rounded and pleasant. Nice enou...
I've added a couple more:
- Maple syrup 100% (just a small bottle)
- Sugar 50% (ie about half the normal dose)
Alright, evidence trumps theory so I now have a set of experiments in place: Plain sugar (control sample) Honey 100% Treacle 50% (with 50% sugar) Golden syrup 50% (with 50% sugar) I'll get a bit more gin and add a little bottle with maple syrup as well. I should be able to give a preliminary report ...
I'm interested in replacing some or all of the sugar in sloe gin with other sweet substances: honey, treacle, golden syrup etc. Has anybody tried this? Are there any guidelines as to how much to use?
My two-year old batch of sloe gin is nearing completion, and I have a lot of little bottles to decant them into. But does anybody know where I can find little corks? All the ones I've found online or in shops are too large.