Prof. Jeff Ollerton
@jeffollerton.bsky.social
Biodiversity scientist, focused mainly on pollinators and their interactions with plants. Author of 'Pollinators & Pollination: Nature and Society' (Pelagic 2021) and 'Birds & Flowers: An Intimate 50 Million Year Relationship' (Pelagic 2024).
Reposted by Prof. Jeff Ollerton
It worked in SW France conditions, thanks Jeff !
October 10, 2025 at 5:06 PM
It worked in SW France conditions, thanks Jeff !
Excellent, I hope that you enjoy them!
October 12, 2025 at 9:40 AM
Excellent, I hope that you enjoy them!
Sloe gin is traditionally made after the first frosts have 'bletted' the fruit, but we pick them earlier and put them in the freezer. Some recipes suggest adding sugar but we prefer it without.
October 5, 2025 at 5:21 PM
Sloe gin is traditionally made after the first frosts have 'bletted' the fruit, but we pick them earlier and put them in the freezer. Some recipes suggest adding sugar but we prefer it without.
It's easier to ferment first, which softens the flesh and makes it much easier for the stones to be removed. But you could take out the stones and it should still work.
October 4, 2025 at 5:09 PM
It's easier to ferment first, which softens the flesh and makes it much easier for the stones to be removed. But you could take out the stones and it should still work.
I have no idea what you are talking about.
September 29, 2025 at 8:36 AM
I have no idea what you are talking about.
Well, it's not a solution, but at least the results are pointing to the fact that a 10% threshold is not nearly enough.
September 27, 2025 at 7:36 AM
Well, it's not a solution, but at least the results are pointing to the fact that a 10% threshold is not nearly enough.