Blackberry Gin

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ptarmigan

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Blackberry Gin
« on: November 13, 2014, 10:09 »
I made some blackberry gin (possibly left it to stew too long) but strained it out last night into bottles and its quite tasty.  But very cloudy - is that OK?  Or am I just heading for dreadful hangovers...??

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mumofstig

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Re: Blackberry Gin
« Reply #1 on: November 13, 2014, 12:34 »
Try putting it through some muslin/cheesecloth, or failing that a flat cotton teatowel.
It what jam makers do to make a clear jelly  ;)
Lesley x
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surbie100

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Re: Blackberry Gin
« Reply #2 on: November 13, 2014, 12:43 »
You can also clear it pouring through a piece of kitchen paper in a sieve. Or wait for the sediment to settle out, which it will eventually. Be careful how you pour if you go the latter route.  :)

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ptarmigan

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Re: Blackberry Gin
« Reply #3 on: November 13, 2014, 14:26 »
Ta for the replies. I filtered it through a jelly bag - maybe I should refilter it.  I think I might leave it a bit and see if it settles - but I think it might not. It was made with defrosted blackberries that had gone quite mushy before they went in the gin.  Previous years I've used fresh and the resulting gin has been basically clear. 

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sunshineband

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Re: Blackberry Gin
« Reply #4 on: November 13, 2014, 16:52 »
I have the same issues when using frozen raspberries -- the fruit has been broken down by the freezing process and there are very fine pieces in the liquid.

I do as surbie suggested and filter it through kitchen paper. I line a large conical sieve and leave it balanced over a bowl all night. It does take a time  :lol:
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