Bullace Gin

What other fruit do you bottle? Exchange recipe ideas here (No sloes or damsons here please)

Moderators: SloeHoHo, Blackthorn

dave
Sloe.Biz Site Support
Posts: 5
Joined: 14 Mar 2004, 12:29

Re: Bullace Gin

Post by dave » 09 Aug 2017, 20:30

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

Image

Phil
Posts: 26
Joined: 03 Sep 2011, 19:47

Re: Bullace Gin

Post by Phil » 09 Aug 2017, 20:48

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

Blackthorn
Site Admin
Posts: 220
Joined: 14 Mar 2004, 04:47
Location: Cordoba Spain (ex Cheltenham)

Re: Bullace Gin

Post by Blackthorn » 12 Aug 2017, 11:52

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 :)
"There's no biz like sloe.biz"

dave
Sloe.Biz Site Support
Posts: 5
Joined: 14 Mar 2004, 12:29

Re: Bullace Gin

Post by dave » 14 Aug 2017, 11:35


Blackthorn
Site Admin
Posts: 220
Joined: 14 Mar 2004, 04:47
Location: Cordoba Spain (ex Cheltenham)

Re: Bullace Gin

Post by Blackthorn » 14 Aug 2017, 15:43

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).
"There's no biz like sloe.biz"

Phil
Posts: 26
Joined: 03 Sep 2011, 19:47

Re: Bullace Gin

Post by Phil » 14 Aug 2017, 17:59

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.
Phil

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