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Tart sloe gin
lesleymercer
Posts: 2
made a batch of sloe gin and sloe vodka last October. It is still unpleasant to the palate as it has start rhubarb effect in the mouth. This is the first time it has happened. Any suggestions to eliminate this after effect?
0
Posts
did you add sugar to the mix? I usually add a pound of sugar per pound of fruit.
I find that most sloe gin recipes call for too much sugar for my palate. I usually reduce by half to start with and add a bit more if necessary during the long months of maturation (good excuse for sampling - quality control and all that
).
If you did add sugar it might have been that the berries you picked were particularly tart - but adding extra sugar would help combat this (again - sample and adjust)
I'm assuming also that you did leave it to mature for several months? It can have quite a raw taste in the early weeks.