Damson gin

Anyone got any good recipes? I have a damson tree in the garden, but this is the first year that I've actually been organised enough to collect the damsons. I'm assuming it's as simple as gin, damsons and sugar in a demijohn, but guidance on quantities and any other tips much appreciated.

Also, I'll be asking on the local freecycle list in a mo, but if that doesn't work (which sadly I'm not hopeful about) can anyone in the UK recommend a good cheap source of glass demijohns?

Many thanks.

Mrs C x

exactly the same as sloe gin, Mrs C

As Billy said - I make Damson ( and other fruits) Vodka, as we don't like Gin.

I make mine in a larger Kilner type jar - much easier to get the fruits out at the end ( and re soak them in Sherry - which is delish after a few weeks...!) and generally much easier - but you could use Jam jars or any largish lidded glass jar

Also I need the DJ's for wine, cider etc....

Thanks for the Kilner Jar idea. Any views on quantities?

Mrs C

Erm...I will go and look at my Vodka estimate guidelines.....back in a mo...

Thank you! x

Mrs C

Right

Damson or Blackcurrant Vodka

Kilner jar size : Fruit : Sugar

2 : 2 lb :12 oz

1.5: 1.5 lb: 9 oz

0.5l : 0.5 lb :3oz


Sorry about the mix of units...

I think you tried some of this last year?

Tayberries and Plums I did 18 oz to 9 oz sugar in a 2 L jar ( bcause they are sweeter)

Freeze the fruit first ( to avoid having to prick it!) or prick each fruit. Wash well and if desired steliise the jar - I tend to hot wash only and it has been ok but up to you!

And then add Vodka to the top of the jar - you will need at least a couple of bottles - 75 cl bottle will be needed of the 1 ltr jar - but it is all a bit of trial and error as it depends on the packing density of the fruit in the jar....

Spirit does not need to be very high quality but don't use "value" either........keep shaking over the course of several days or until all the sugar has disolved then store in a cool dark place. Taste occasionally (!) Is best if kept for several years but is ok after one.


Better to add less sugar at the start, though, as if it is not sweet enough to taste you can always add more...

I quite happily use Value brand gin or vodka - it is only the alcohol you are after, the flavour will be imparted by the fruit. Same for Nocio or Rumtopf.

I tend to use somewhat less sugar as I like my sloe/damson etc to be a bit tart - I find it cloying if over-sweet.

I would keep turning every couple of days for a month . Can be racked off after six months, definitely after a year.

I have had "odd" tastes with the very bottom of the range Vodka - so tend to go for slightly more expensive to avoid this issue. But not much further up the cost ladder.....

With Vodka and Damsons I find the sugar goes within a few days of shaking - but we DO shake it up a fair bit...

Dunno about Gin - maybe as it is slightly "oilier" the sugar takes longer?

Anyway, to each their own method..I am just saying to Mrs C what works for us , here...

Oh and the fruit needs to be still frozen when you tip the spirit onto it as that is what splits it a bit as a substitute for pricking...