Bullace Gin

[dave]

just had a quick walk out to my bullace bush, they are sour at the moment

[Phil]

Same as the sloes - they'll need a while yet

[Blackthorn]

Here are two posts about the merits of only adding sugar later - not a good idea in my own opinion.

viewtopic.php?f=2&t=274&p=1200&hilit=osmosis#p1200

viewtopic.php?f=2&t=264&p=1119&hilit=osmosis#p1119

Search for OSMOSIS for many more related results

[dave]

this is where i got the idea from

https://sipsmith.com/how-to-make-the-perfect-sloe-gin/

[Blackthorn]

I personally believe that this Sipsmith statement is completely wrong:
"Saturating the spirit with sugar prevents it from extracting the natural fruit sugars – and other flavours – from the sloes"

The beauty of the sloe.biz forum is, of course, that better scientific minds than mine can join the debate and help us decide how the juices flow between the sloes and the gin - and whether adding the sugar to the sloes, or only after removing the sloes, makes any difference.

If in doubt, stick to the sloe.biz method of 'pick/prick/bottle' (with sugar).

[Phil]

I know little of the scientifics...

I don't like it too sweet (some of the recipes must be so sickly) so I normally start with maybe a couple of dessert spoons of sugar in a litre and then nirmally add a little more after taste tests in a month or two.