Damson Gin?!

[welshwhit]

Afternoon folks,

My father inlaw has a nice little orchard and has just announced he has more damsons than he can deal with this year, so I thought I'd diversify my gin making this year and try out Damson Gin!

If I follow the recipe for Sloe Gin, will that come out well, or does anyone have any tips?

Many Thanks

Drew

 

[Ex member - Bilgerat]

Looks about the same....

http://www.cottagesmallholder.com/two-recipes-wild-damson-gin-and-sloe-gin-37

Any use?

 

[welshwhit]

Cheers for that,

I was going to go for 1:1 ratio on damsons weight and sugar, this seems to suggest 1:0.5 ratio if I'm reading it right. Anyone suggust which to go for?

Drew

 

[wolf man]

I've got some on the go at the moment. I went for the 1:1 ratio, but as it's the first time for me, I can't comment on how it'll turn out.

Why not get two sets going with the different ratios, and see which you prefer.

 

[Silverhill]

1:1 ratio has been the staple recipe for my family for generations. Very syrupy, but that's how I like it!

 

[Ex member - Bilgerat]

1:1 ratio.Very syrupy, but that's how I like it!

Yep..... 1:1 if you like to chew it..... Figure you can always dilute it wiv more Gin....

 

[British Red]

Its easy to add more sugar...harder to take it out!

 

[woof]

I made some for the first time this year. I use a 12cm zebra billy, & when its full to the brim i have enough fruit. I then add 8oz of sugar & the gin, shake it every day for a month then decant it, its the same for all my spirit/friut drinks, works for me & this year i have blackberry vodka(2 bottles)plum gin & the danson gin.

Rob

 

[welshwhit]

Thanks for all the advice, I reckon I'll start with 1:0.5 and see how I go!

Drew

 

[Silverhill]

Yep..... 1:1 if you like to chew it..... Figure you can always dilute it wiv more Gin....

Yep. It is an......erm.......acquired taste. Certainly not the consistency you'd want to decant into your favourite hip flask. I've tried the Gordons Sloe Gin, but that was far too thin. Like British Red says though; it's easier to add more sugar than it is to nip to the shop to get more gin!

Good luck. Let us know how it turns out.

 

[welshwhit]

Does it matter when I add the sugar?! Is it in there just to sweeten to taste?

 

[Silverhill]

If you're going for the 1:0.5 ratio, I'd personally put everything in together at the same time. If you've got the chance to make a note of the weight of fruit, amount of initial sugar and volume of alcohol, it may be useful when you come to add more sugar. That way you can experiment, and more importantly, refer to the recipe which you prefer for next years gin!

 

[Tadpole]

edit.........

 

[British Red]

I no longer put sugar in to begin with - just fruit and spirit. After several months of tincturing, I strain off the fruit and make a concetrated sugar syrup in a pan. I add this a little at a time, tasting all the wile until the flavour is "right" (tastes nice). I got the neighbours round last year to help with the tasting (20 odd litres were made of various types). I nearly has to take one home in the wheelbarrow

 

[welshwhit]

Well, I've started it off with a few ratios of fruit to sugar!

Just wait now I guess!

I may also try the gin and fruit method too red with the extra damsons!

Thanks all

Drew