Hi there, am new to the site so apologies if this topic has been hotly debated before now
Have just made Damson Gin and used 2oz sugar to just over 1lb of Damsons - some recipes use up to 6oz. Guessed you can add more sugar later on but can't take sugar out if you've used too much at the start
Am keen to hear the sugar quantities others use and if I am to add more sugar when should I be doing this (just after making or nearer drinking time).
Many thanks, M
Post your recipes and tips for damson gin here
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