I have decanted my Sloe Gin...
I used a paper coffee-filter in a kitchen funnel to strain the Gin and remove the tiny particles of fruit.
You could use a piece of muslin or a clean J-cloth to do this, but the coffee-filter does a better job - as long as you have the patience. The Gin passes through it very slowly - mine took a couple of hours.
End result: a lovely deep-coloured, tangy brew. Very much the colour of Burgundy Wine.
After filtering the Gin, it's best to taste it (seriously!), and adjust the sweetness to suit.
If it is too dry you can add more sugar at this stage. I didn't add any to mine, because we like it quite dry.
Best served with some salty nibbles, like pretzels or smoked almonds.
Do you think I'll I be able to resist starting it until Christmas week???
[P.S. If you want to see my post about making the Sloe Gin, click this link]