It is important to prick the skins of the Sloes before they are added, which is a rather tedious task. The advice is to pick your Sloes after the first frosts, but the ones I picked yielded very easily so I think they are nice and ripe. Once the ingredients have been blended together, the containers should be stored in a warm , dark place such as an airing cupboard. The mixture should be agitated every day for the first week , then once a week there after to mix the sugar. If the Sloe Gin is made now it should be ready for Christmas, when the container contents are strained through muslin before the gin is ready to drink. I am going to make 3 or 4 batches to experiment with sweetness ie:- sugar volumes. I'm sure none of it will be wasted because my son starts university next month!!
I'll blog more soon about other uses for Blackthorn,