On 25/09/2011 23:02, someone wrote:
"Neil wrote in message
o.uk...
Sorry to hijack your thread Kath, but you reminded me....
When making sloe/damson gin, who pricks the fruit?
I tried it, but found the only difference it made was it
made the liquid cloudy.
N
I always prick the fruit and have no problem with
cloudiness. I followed one stupid recipe that said to put
them in the freezer first, and then allow them to thaw and
add the gin& sugar. What a disaster. So cloudy I wouldn't
offer it to anyone (so I'll have to drink it all meself
then, he, he). Seriously, pricking works well for me, I get
a nice clear drink.
Strange that. I always use the freezer method and mine is never cloudy.
I wonder what we do different? Mine is always a lovely clear red colour.
--
David in Normandy.
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