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User Name Thread Name Subject Posted
Bonecruncher BS: Sloe Gin (82* d) RE: BS: Sloe Gin 02 Dec 08

Don't try the blender thing. Part of the flavour of sloe gin comes from the stones, some of which burst and allow the gin to take up the slight almond flavour of the kernel.
Mashing fruit with a blender causes the cell walls to disintegrate and form almost a colloidal suspension. It takes months for that sediment (the lees) to lay down so that the drink can be racked off.
It is well known in wine-making circles that, sometimes, a wine will not clear until the fruit comes into season the following year.
Obviously, if our forefathers could have found a simpler way of making any beverage more simply the it would today be common practice. Look how teabags have usurped the tea caddy!

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