Found this and figured the alcoholics amongst us (you know who you are 
) would appreciate it
enjoy
Sloe Gin Recipe
Recipe is to make a 1 litre bottle of sloe gin; adjust the ingredients depending on your needs!
Ingredients
Half a litre of gin (needn’t be high quality; I go for Waitrose’s own brand, my other half prefers Gordon’s)
Enough sloes to fill the other half litre
150g-250g caster sugar, depending on taste
Equipment
Decanter with lid, or 1 litre bottle with airtight sealed lid (with enough room in neck to push through sloes)
Fork or brand new hairbrush (yes, really!)
Method
1. Sterilise your bottles. Important!
2. This next bit is the most arduous. You’ll need to prick each individual sloe a few times with a sterilised needle, a cocktail stick or a cutlery fork. Be prepared for mess and lots of sloe juice. Once you’ve pricked through the skin of each sloe, plop it in the gin bottle. Do this until you’ve filled half the litre bottle. If like me, you’re a bit impatient, you could buy a new hairbrush, sterilise it, and then whack the sloes with the hairbrush ‘teeth’. Very likely to cause mess, but is certainly a fun alternative.
3. Add sugar. 150g for sweetness, 250g+ for teeth rottingly sweet (but tasty) beverage.
4. Fill the rest of the bottle with your gin.
5. Seal the bottle and then give a good shake. Store in a cool, dry place. You’ll need to shake your fermenting sloe gin about once a day for the first week of fermentation. Then it’s just once a week for the remaining 8-10 weeks.
6. After 8-12 weeks, open, decant and enjoy the rosy glow. And remember, if you prefer to leave your sloes in the bottle, you’ve got around 6 months to finish your bottle of homebrewed sloe gin! If you opted for gin sans sloes, you’ve got considerably longer.
) would appreciate itenjoy
Sloe Gin Recipe
Recipe is to make a 1 litre bottle of sloe gin; adjust the ingredients depending on your needs!
Ingredients
Half a litre of gin (needn’t be high quality; I go for Waitrose’s own brand, my other half prefers Gordon’s)
Enough sloes to fill the other half litre
150g-250g caster sugar, depending on taste
Equipment
Decanter with lid, or 1 litre bottle with airtight sealed lid (with enough room in neck to push through sloes)
Fork or brand new hairbrush (yes, really!)
Method
1. Sterilise your bottles. Important!
2. This next bit is the most arduous. You’ll need to prick each individual sloe a few times with a sterilised needle, a cocktail stick or a cutlery fork. Be prepared for mess and lots of sloe juice. Once you’ve pricked through the skin of each sloe, plop it in the gin bottle. Do this until you’ve filled half the litre bottle. If like me, you’re a bit impatient, you could buy a new hairbrush, sterilise it, and then whack the sloes with the hairbrush ‘teeth’. Very likely to cause mess, but is certainly a fun alternative.
3. Add sugar. 150g for sweetness, 250g+ for teeth rottingly sweet (but tasty) beverage.
4. Fill the rest of the bottle with your gin.
5. Seal the bottle and then give a good shake. Store in a cool, dry place. You’ll need to shake your fermenting sloe gin about once a day for the first week of fermentation. Then it’s just once a week for the remaining 8-10 weeks.
6. After 8-12 weeks, open, decant and enjoy the rosy glow. And remember, if you prefer to leave your sloes in the bottle, you’ve got around 6 months to finish your bottle of homebrewed sloe gin! If you opted for gin sans sloes, you’ve got considerably longer.
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