The Dark Alchemist wrote:Mate has a vineyard - gave me about 5Kg of left over pressed grape skins last night, so I'm going to throw about 500g into a litre of gin, with some caster sugar and see what eventuates.
Copying a sloe gin recipe I did very successfully, just replacing the sloes with the grape skins.
bluc wrote:Woohoo was looking for an excuse to crack the bottle I was gifted :handgestures-thumbupleft:
bigadz wrote:Was actually at four pillars distillery over the long weekend and asked them about the Shiraz gin.
Late season Shiraz grapes, soaked in there rare dry gin for a few months, then removed, grapes pressed and that added back to the gin.
Roughly 5g sugar per bottle (more than likely from grapes) and an extra 50ml in every Shiraz gin bottle.
The Dark Alchemist wrote:bigadz wrote:Was actually at four pillars distillery over the long weekend and asked them about the Shiraz gin.
Late season Shiraz grapes, soaked in there rare dry gin for a few months, then removed, grapes pressed and that added back to the gin.
Roughly 5g sugar per bottle (more than likely from grapes) and an extra 50ml in every Shiraz gin bottle.
Good info - will be doing my version this weekend probably. 5g sugar per bottle (assume 700ml), then 50ml of what in every bottle?
My first sloe gin was exactly the same colour as the Shiraz gin; got a whole lot lighter and took it to 3 blends, using the same sloes. Will blend them off to find perfect flavour, but the 3rd is pretty flavoursome.
I have now added the left over sloe berries into a mix of neutral, juniper, coriander and mandarin peel, to get a clear sloe gin after re-distillation. An interesting experiment.
bigadz wrote:Really keen to see how you go! I really wanna recreate this for myself.
The Bloody Shiraz bottles are 750ml and they normally are about 700ml, except for navy strength which is 500ml I think.
The 5g of sugar is not added from what I was told, it's from when they press the grapes and add the juice back in.
They just bottle at 750ml, nothing more added.
The Dark Alchemist wrote:It's on. 2L of an easy gin in 500g of pressed grape skins, with a 100g of sugar.
Not alot of colour straight away as you'd expect, but let' see what time and patience does to it.
MaKa wrote:I think you need to be specific with the grapes. Given how sweet the gin is I'm guessing they use late season grapes that are a harvested after the regular wine harvest takes place. You will need to experiment with the grapes, their sugar loading and steeping time to get the desired flavour. I'm also guessing that you will want to avoid and stems as they will be fairly bitter in flavour.
The Dark Alchemist wrote:bigadz wrote:Really keen to see how you go! I really wanna recreate this for myself.
The Bloody Shiraz bottles are 750ml and they normally are about 700ml, except for navy strength which is 500ml I think.
The 5g of sugar is not added from what I was told, it's from when they press the grapes and add the juice back in.
They just bottle at 750ml, nothing more added.
It's on. 2L of an easy gin in 500g of pressed grape skins, with a 100g of sugar.
Not alot of colour straight away as you'd expect, but let' see what time and patience does to it.
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