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I made both sloe and damson gin this year but held back the sugar altogether - I never liked it too sweet and when you get a good batch I don't think adding sugar is necessary at all.

Ive got this years damson gin - 2lbs to a 70cl bottle and no sugar - bottled it this weekend and have thrown another bottle of gin into the fruit so hopefully will get a second run from it!

Thanks for the opinion - for now the fruit will stay in the freezer until I make my decision..

You are right it is - but 5kgs was all I managed to pick this year and I think it will make a fuller wine if I use it for one gallon instead of 2 or more.... I also have on the go at the moment - 2 gallons of mead, 3 gallons of hawthorn berry, 2 gallons of birch sap, 1 gallon of gorse, 3 gallons...

I have two gallons of elderberry and sloe wine just fermented out at the moment - it is quite acidic but I will age it for 6 months or so and give it a taste at that stage to see what it needs. I have just started damson gin and blackberry brandy this morning but after just seeing BRs old...

I may indeed try that thank you.. just in from gathering them now - 8 kgs in one hour was not bad going!

After a dreadful crop in my area last year, the blackthorn is absolutely full of sloes this year. I will be making the usual sloe gin of course but does anybody have any more uses for the berry to do? Thanks PS regarding sloe gin, last year I followed a recipe in a winemakers book but it...

Yes you are right and there probably is no need for the raisins I'm sure - pectic enzyme at the initial stage and then again later (although as to its effectiveness at the later stage I don't know. I highly recommend the hawthorn wine, its flavour is quite unique. I am familiar with your...

I've just finished bottling a batch of hawthorn berry wine from earlier this year (kept a few in the freezer from last year). Does anyone else make this? It is easily one of my favourite country wines and there is never anyshortage of berries. I don't have any pictures of the process but my...

Some fantastic sounding dishes you lot are having! Last night was lamb chops with spinach and onions fried in butter; tonight will be chicken and aubergine parmigiano and most importantly a bottle of chianti.