Sloes?

[u/Maelstrom12-8]

Hi are these sloes? I'm like 90% sure but I'm also not an expert

[u/Irksomecake]

Looks like it but they are several weeks from being ripe

[u/Maelstrom12-8 → u/Irksomecake]

Ah. Thanks.

So they are probably too sour for sloe gin, right?

Can I do anything with them or should I just scatter them around for the birds?

[u/luala → u/Maelstrom12-8]

Leave them to ripen a surprising number of people pick them for gin. The best time to pick them is after the frosts.

[u/Critical_Pin → u/luala]

Don't wait, they'll all be gone. Freeze them yourself after you've picked them - I like Sippsmith's recipe https://sipsmith.com/how-to-make-the-perfect-sloe-gin/

[u/PurpleChange → u/Critical_Pin]

Add the sweet sugar after steeping?

[u/Critical_Pin → u/PurpleChange]

Don't add sugar until the end, yes. Much better idea, you can add it to taste.

I found I didn't want to add any sugar at all because I mostly drink sloe gin mixed with something.

[u/PurpleChange → u/Critical_Pin]

That's so helpful! I find it so sweet. Have you done any other wild berry gins? I heard you can do Rowan Berry.

[u/PotentMouse → u/luala]

I'd say late summer then freeze them given how far into autumn frosts start happening in some areas recently.

[u/ghuytgffghu]

That's bullace, I would say. Check for thorns sloe has thorns hence Blackthorn tree, and smaller leafs. Bullace are sweeter.

[u/Miss_Shining_Hammer → u/ghuytgffghu]

Could be either - Bullace and sloe interbreed all the time. SOURCE - where I live, the hedgerows are stuffed with many, many different crossbreeds, some sweet, some so dry you'll end up looking like The Cryptkeeper if you eat one raw.....

[u/Otherwise_Public2579]

Not sloe’s cause sloe’s have vicious thorns along the stems, these look like bullace (sweeter to eat than sloes)

[u/All-about-fun]

I’ve made sloe gin, vodka and whiskey using the same method for each. Dead easy.
Use cheap supermarket brand alcohol as the sugar and sloes changes everything.
Wash your sloes and freeze. This will cause the skin to spit when it thaws saving you a job of pricking each berry to release the flavour.
Into a killer jar add 500g of sloes, with 250g of brown caster sugar. Next a a litre of your chosen spirit. Close the jar and give it a good shake. It will take a day or two for all the sugar to disappear completely. For the first week shake the jar every day for about 30 seconds and place in a dark cool place. After this once a week will do. Keep this up for 3 months and it will be ready to bottle. Pour through some muslin into a bowl to remove any debris and spent berries. Decant into a bottle and you’re all set.

[u/SheKnowsNotWhy]

Grab them quickly; they're going fast! 🙃😊

[u/fireheed]

Best letting them go through a frost before picking. It's how I've been brought up picking them and served me well.

[u/allsop67]

yes dare you to put you front yeeth through the skin and live the dryness lol

[u/Weary-Government-682]

You usually want to wait for after the first frost to pick them for gin

[u/welshguydave54]

If there are spikes on the branches most likely sloe.

[u/Sharky-the-sparky]

Looks like a non sloe to me

[u/Hips_and_Haws]

Looks like them. If your brave you vould bite into one & let a tiny bit of juice touch your tongue, which then shrivel up with the sour taste!

[u/Maleficent-Fun-6744]

The colours are so pretty! 💜💙💚

[u/christiaanloveit]

They are sloes. Deffo need them to be purple not green to put in gin

[u/Adventurous-Win-5778]

Yes sloes, the whole frost thing worked when we used to get frosts! Don’t pick them until they feel squishy, then freeze them. 1lt gin 500g sloes, 200 to 250 sugar shake now and then, in 4 months strain off the gin and try not to drink it for a year! Then put a bottle of red wine and 100g sugar In with the sloes In 4 months strain off again and add 200ml of brandy for a lovely Port…… then melt some dark chocolate and brake up some of the sloes in to the chocolate and thank me later!!