Damsons are always cultivated, although you might find them deliberately planted in hedgerows. Bullace are more the size of the marbles that I used to play with, around 20 mm, the sloes are smaller than that (8 - 15 mm, usually not more than 10 mm). Any will do with the gin!
personally can't tell from the picture , think they are sloes
making some sloe gin and vodka for the first time
i was told by an old boy at the allottment to put them in the freezer when picked , then defrost them before mixing and the skins will split naturally , rather than pricking them
they are Bullaces Iv'e a carier bag full in the freezer waiting to get some Polish spirit to give them a bit more of a bite ,they have more flesh and juice in them than Sloes if you use ordinary gin it can be a bit watery . atb Drunken Duck
SLOES ARE ERRRGH but they make beautiful sloe gin, and I dint really drink They also come from a large bush with vicious thorns. damsons on the other hand as you can see in the great photo above are like small dark plums and grow on small trees. I used to make delicious damson cheese years ago
I remember being warned about buckthorn when I was little, so I know where Cangrandmafixit is coming from. The fruit of buckthorn don't look like sloes or damsons, but the fruits do look sort of edible, perhaps if they are about at the same time it was a thing to warn people against them if they were out picking sloes, even if they were not all that easily mistaken.
Have to give some sloe gin a go. My Dad use to make sloe gin, tasted like rocket fuel to me at the time (I must have been about 8 or 9), but I think now it might go down very well.
Sloes are indeed very tart, and leave a dry, furry feel to the tongue when tasted. If the fruit you have picked don't leave this taste they are most likely damsons or bullaces. Sloes do however make wonderful sloe gin, equal quantities of fruit to sugar and half fill the bottle with mixture then fill with gin!! ... We have also made sloe cheese etc. Damsons can be made in to damson gin, but we prefer the sloes, much richer and warmer!
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sloes are about the size of a marble, damsons are more ping pong sized fruit
Damsons are always cultivated, although you might find them deliberately planted in hedgerows. Bullace are more the size of the marbles that I used to play with, around 20 mm, the sloes are smaller than that (8 - 15 mm, usually not more than 10 mm). Any will do with the gin!
personally can't tell from the picture , think they are sloes
making some sloe gin and vodka for the first time
i was told by an old boy at the allottment to put them in the freezer when picked , then defrost them before mixing and the skins will split naturally , rather than pricking them
happy drinking everybody
Ed , I'm sure the various manufacture would ague against that statement
Is it because of the alcohol base ?
On separate note , I wondered if you can do anything with the sloe berries after you have bottled the drink ?
any suggestion anybody ?
they are Bullaces Iv'e a carier bag full in the freezer waiting to get some Polish spirit to give them a bit more of a bite ,they have more flesh and juice in them than Sloes if you use ordinary gin it can be a bit watery .
atb Drunken Duck
I remember being warned about buckthorn when I was little, so I know where Cangrandmafixit is coming from. The fruit of buckthorn don't look like sloes or damsons, but the fruits do look sort of edible, perhaps if they are about at the same time it was a thing to warn people against them if they were out picking sloes, even if they were not all that easily mistaken.
Have to give some sloe gin a go. My Dad use to make sloe gin, tasted like rocket fuel to me at the time (I must have been about 8 or 9), but I think now it might go down very well.
Sloes are indeed very tart, and leave a dry, furry feel to the tongue when tasted. If the fruit you have picked don't leave this taste they are most likely damsons or bullaces. Sloes do however make wonderful sloe gin, equal quantities of fruit to sugar and half fill the bottle with mixture then fill with gin!! ... We have also made sloe cheese etc. Damsons can be made in to damson gin, but we prefer the sloes, much richer and warmer!
Edd - a whole year you say? 12 complete months? January to December? Four full seasons?
There's not a hope in hope-land of me being able to leave this ruby nectar alone for such a long time! 4 months will just have to do!
It's sooooo tasty!