Why not remove the berries after a couple of weeks?
I just heard from an experienced sloe gin maker (whose sloe gin I used to drink and love) that he removes the berries already after a couple of weeks, in order to avoid bitterness of the sloe gin. He just keeps an eye on the colour. If it doesn't get darker anymore he takes the berries away.
What is your experience? I don't understand the issue as I can only find recipes on the net that tell me to keep the berries in for months, and when I told him about months he said "what??? months??? no, just a couple of weeks...".
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