On Mon, 26 Sep 2011 00:02:32 +0200, David in Normandy
wrote:

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.

I usually prick them and they are cloudy at first but clear after a few weeks (not
including the use of blenders)