[LynM]

I agree with all that has been said and would add my own experiences. I've been making sloe gin for best part of 40 years now and it is best if you can leave the sloes to be frosted naturally. However, over the last few years, I've found that leaving the sloes waiting for a natural frost has meant that they have shrivelled long before it occurs, mainly because the first frosts have been so much later. Now I keep a close eye on them and as soon as they show any sign of shrivelling, I pick them and freeze them for a few days.

Two years ago I had a glut and decided to leave some in the freezer. I was glad that I did as the harvest around here last year was virtually nil, so I used those frozen ones. Turned out just fine! I shall probably do the same this year as they are hanging like bunches of grapes in this area.