Ktb posted:

If you don't mind it being a bit sweeter then make up some saturated sugar solution and dilute it to taste with that. This will give you the thick liqueur texture and help a little with the alcoholic bite. The harsher alcohol flavours should also be removed with ageing so don't worry about it too much. You can always dilute/sweeten to taste after you have aged it to remove any residual harshness.

The first batch of sloe gin I made is ready but when I tasted it to sweeten it was clearly not sloe gin. I looked on the internet and went back to look at the tree and I have now realised that I have in fact made bullace gin. It is absolutely delicious with a lot of complex spicy flavour and I will now be making that every year I can. The batch that will be ready in a month or so is definitely sloe gin so it will be nice to compare them. I also turned the leftover bullaces from the infusion into a pot of delicious but very alcoholic jam. Definitely a desert jam not a breakfast jam but still very tasty!

Notsoape; When I made the apple and cinnamon brandy I pulled the cinnamon out and let the apples infuse for a few extra weeks to get the combined flavour.