I’m the Distiller for a small operation in Country Victoria, Australia. I macerate all my ‘harder’ botanicals for 16hrs O/night in 40% GNS, and the true aromatics, citrus, rose petals, elderflower etc are vapour infused. This gives a full flavoursome, round body & mouthfeel, with bright citrusy / floral highlights. Lately I have also been playing with maceration temperatures, leaving the charge macerating in 70C overnight, this really brings out bigger, fuller juniper and coriander characteristics, Love your channel, Cheers. Nick

@peterdavis4816

3 жыл бұрын

Thanks Nick. I use a similar process using a carter head offset rig. I was wondering if you crush your 'harder' botanicals or macerate them whole?

@nicholasscleave

3 жыл бұрын

@@peterdavis4816 I macerate whole, because when you crush the Juniper & Coriander, you get too much variation in each batch, it’s easier to maintain some consistency when used whole. I believe it’s too hard to crush to exactly the same mix of particle sizes, each time you grind. Cheers

@theatticdesign

3 жыл бұрын

@@nicholasscleave thanks for this comment Nick sounds like a great method, I also wonder if crushing the juniper /corriander may release some unwanted bitterness, macerating whole seems like the better idea as you say.

@TeleCustom72

3 жыл бұрын

Have you tried comparing macerated and non-macerated gins? I found that it made no detectable difference. You're boiling the hell out of all the botanicals in the pot anyway, so it makes no sense that you'd get anything more out of them by macerating. Vapor infusing of course is very different as you're not boiling off the more volatile elements that you can in the pot. I find that vapor infusing certain botanicals can give a brighter flavour and certainly more aroma.

@nickhope9563

3 жыл бұрын

Hi Nick as a distiller in Vic as well love to see your set up.

I could even see splitting a ratio of the same ingredient between basket and pot, for instance dialing in the orange to a spot between the "bright" and the "cooked" flavors, much like mixing toasted and untoasted versions of the same spice.

I like the idea of using both techniques to dial in the flavors. Cool video brother:-)

@mikeball9900

2 жыл бұрын

i'm gonna do both! thank you BB!!

@Crazy8Moonshiners

Жыл бұрын

I love the great comparison! Thanks Jesse!

Amazing video. Id love to see your methodology for Absinthe.

Hey Jessie! Another GREAT video covering the important things!! THANK YOU!!

Love this awesome video! So thankfull for your inspiring videos and thoughts...Keep it coming man! Cheers!

You always make the video I need, when I need it! Cheers!

Hey man love your vids. Long term beer brewer looking to diversify my interests and has been interesting to see that so many techniques carry over between the two particularly ways to extract aroma and flavour from your botanicals. Really love the vids man appreciate it

Thank you for this video. Couldn’t have come at a better time

Super cool video, thank you for the video. Love the side by side tests

Great info! Thanks for working that one out for us.

MY MAN! Chasing down something that you enjoy at every level. I’ve only done macération, thank you so much to take the time to put all this together. I’ve always wanted to try vapour. I might safe my money and keep playing with with what I have. It would be nice to talk just a little bit about the History of each spirit. KEEP CHASING THE PASSIONS BROTHER, you are doing an amazing job!

You should do a run of your dream gin. Oranges in the column and everything else macerated in the pot. I don't think I've ever seen somebody split themselves between two infusion methods.

Awesome as always Jesse! Glad I watched to the end for your conclusion. My rule of thumb is seeds and roots in maceration and peels and petals in vapour path (whether in basket or hanging above pot). Going to give your recipe a try 👍

Gin is the reason i want to start home distilling. And this video just reinforces those thoughts. Great videos good sir.

Jesse, as a U.S. citizen; your use of "Freedom Units" cracks me the F up! I need to find a way to use it more often.

Hi Jesse I've tried both of those techniques but have a third option which I prefer. I make a grain mash, put it into the still in reflex mode and hang a muslin bag with the botanicals under the column. I go with a single spirit run (no stripping run) and it comes out at 90+%. It's all down to personal taste I guess. Really enjoying the channel...thanks

Stuck in !!! While at work on Break.... woooooooo ... thanks for your time Bro!

I made Odin's gin a couple of times with great success. Thanks for that Jesse! Some other great flavours I've tried and am fond of is grains of paradise and hibiscus flower (great for colouring your gin pink), and makrut lime leaves (the ones they use in Thai curries).

I’m starting a small distillery this summer and I watch your content religiously. Thank you!

@asterisque716

Ай бұрын

How did the distillery go?

I've always thought of the difference between steam distilled and macerated botanicals as perfume vs incense, not that one is smokey just the overall presence and duration. I would love to see you steam distill / macerate a whole range of botanicals(at least all the common ones used in gin) individually and then mix to taste, but that would be an enormous amount of work.

Amazing timing for me! I also, because of you, followed Odin's way to the letter, and found it kinda okay. Just yesterday, I distilled another version ...this time my own recipe and wow...it made me proud. the very next thing waiting for me is the vapor infusion, which I have planned for tomorrow! and magically here you talking about my projects...sooo cool!!! Thanks man!!!

@mikepreston6307

3 жыл бұрын

Yes please experiment!

I macerate at 43% for two weeks and then filter out the botanicals and run in my small pot still. Recipe based on Odin's Gin but I vary the citrus a lot. On version 9 at the moment and each one has been excellent. Drinking one now that's had a few rasberries sitting in it for a few weeks. Simply outstanding with a decent tonic. I've kicked the Schweppes and supermarket home brands into touch and now go with Fever Tree and there's a huge improvement (except that my tonic now costs more than my gin...). Keep up the excellent work, Jessie. Been following you from that time way back when you went huntin' for bits of copper pipe in that breakers yard. You've come a long way.

Thanks for once again showing me something I didn't know. I would have thought that too little taste would get through from the maceration method.

Hey Jessy, If i make a gin, I'll macerate everything over night, then sift it out and pop it in the basket for distillation. Best of all worlds

@penguiin12

3 жыл бұрын

the only thing you might want to optimize is making a good tasting spirit instead, as gin is complete trash that tastes like cologne

@Felix199393

3 жыл бұрын

@@penguiin12 no

@crabmansteve6844

3 жыл бұрын

@@penguiin12 You just have a trash palate my friend.

@penguiin12

3 жыл бұрын

@@crabmansteve6844 haha i dont care what you think. cologne is for smelling nice, not drinking

@alexevans5043

5 ай бұрын

@@penguiin12then you’re clearly on the wrong channel goon. Take the L

Great experiment, thanks for the video

We made a 3 liter batch using your recipe last night. We macerated for 5 days and dumped the whole thing into a Chinese pot still ( similar to yours) and run it really slow on propane. Ended up with 3 liters of 46% with amazing flavor. Great recipe!

I enjoy all your videos . Thank you

Fantastic video. As usual.

I hope you and the fam are safe and happy after the earthquakes you all just had in NZ. Congrats on being awesome again ...

As very much the newbie, this has been super helpful. I’ve been experimenting with this.Had a couple of big failures (think line needles in a cup😱), but we are getting there. Thanks.

Distilling you can also macerate and vapour infuse in same run. We macerate juniper,angleica root,.orris root, corriander seed and in vapour basket fresh cut lemon, oranges. The vapou basket also works in this type of run with delicate herbs that give a bitter flavour when macerte such as fresh mint, rose petals, camamile.

Jesse, Have you ever watched how George does his. I was amazed at how he controls the flavors of each batch through multiples batches. Worth the watch. Looking forward to trying both of your methods as well.

Looks like ya added a couple new additions to the shop(7:33time stamp).....good stuff 🥃

Thanks for another well presented, though out clip. I have tried a few gin technics over the past few weeks and must say I agree with what you found, for me I add the botanicals to my stripping run after tossing the forshots, steep for a day or two, then do a slow spirit run, that seems to work for me. I find if you use the first the "forshots" from the spirit run it makes the gin cloudy, my guess is some of the essential oils in the citrus are pulled out of solution at a lower ABV.

Even before watching your video, I made a batch of gin with my Clawhammer, and ended up macerating juniper and coriander, and in the gin basket I put ginger, cinnamon, and citrus. The result is in line with your reasoning, there are ingredients that work better with steam where they release more of their aromas and other elements that, through maceration, release their flavor better. But at the end of the day, it's like you said: it's about personal taste. Thanks for the video. I thought I was the only crazy person to think like that;)

Would love further ingredient comparisons, would be very interesting.

I settled on this process which is very close to yours as I have an air still and a 50L pot/column. I found splitting the harder and softer ingredients produced a better result (for those I make it for, I dont like gin that much but love making it). The harder ingredients like seeds all go in the stripped spirit for a day to steep. The softer ingredients go into a "basket". Basically I don't add a bit of copper packing and put the botanicals there free, does the job. I found if I put the softer ingredients into steep they would lose their impact and freshness and would get this bitter taste, and visa versa for seeds. So recipe I just did. Macerated in 30l 45% stripped spirit. 25g juniper 8g Black Pepper 15g Coriander 15g Greed cardamom Soft in basket 10 Lime leaves 2 medium oranges zest

@brendanwhite104

3 жыл бұрын

Sounds delicious! Love the lime leaf idea. Are they kefir lime or ones you picked from a tree? Also, what volume of finished product do you end the run, or do you judge based on ABV of the cut?

Agreed tried a couple of runs with maceration vs infusion last year and the peels and cardamom for me are now infused and the rest is soaked for 24 hours

I don't plan on doing distillation, but I love the content. I think I might have to do a video on adding flavors in Primary fermentation versus secondary fermentation for my meads.

Ive done both ways too totally agree with you on all points, I've got a wash ready I need to strip but thinking the spice botanicals macerate and in the pot then loads of citrus in the vapour path lemon, orange, grapefruit

I know Bobby's (a Dutch gin producer), one of my favorite Gins, macerates and vapour infuses. Iirc they macerate dry spices, and vapour infuse fresh botanicals (in their case also Lemongrass).

I quite like this experiment, I think that the time in contact with the solvent(spirit) probably makes a big difference as one might imagine, however I think that the temperature and time-temperature levels are probably also quite important, similar to strike temperatures and enzymatic temperatures work during the mashing/brewing process, and almost certainly why the orange tasted "marmalde-y" versus "fresh", because of the effective "cooking time". Perhaps there's also some things that need the water phase of the maceration in order to undergo enzymatic change, or just aren't soluble in a high-proof vapor. Definitely think that individualized experimentation would be really useful in dialing in recipes, maybe using all three techniques in sequence! Thank you for the video!

Mate I love your stuff, big fan and appreciative learner from the beginning you got me into the craft. I can see the reasons why but not very like V like on the science (different stills ect)

Great video Jesse thank you again. I wonder what a coconut infused rum and be like with the gym basket?

I have a Speakeasy 5 gal with gin basket and made a whey wash run with fresh and dried mint added to the gin basket. My goal was minty vodka, but it only came out faintly minty. I think once the weather gets better and my mint grows, I'll try the maceration version and see what I get. Thanks, very handy video.

Good video, and thanks for doing it. Hope your all safe and enjoying yourselves across the ditch mate. Now you have a T500 system as well I have to ask a question on vapour infusion. The T500 system I don't feel allows for the botanical basket use, yet it does have a basket available, it screws onto the bottom of the column which I would've thought counter productive with how it works... It also sits inside the lid and I don't see how there's enough head room for that. Only way I could see the T500 system working for vapour infusion is a botanical basket inside the column at the top and the saddles would have to be loaded after that, to keep it at the top. I've researched and I'm seeing some limitations of the T500. Looks to be an ok entry level but quite limited with what you can do with it when you compare to others systems.

My go to for gin from a T500 was run through a column to get 92 to 93% abv, taking heads out and running to the end. I then infuse with my recipe with 30% in the pot as far as 40% abv out of the still. This has given me great results which I am happy with. The last run, i tried your suggestion on this video, what a difference! I need to wait a few days for flavours to settle, but I think I prefer my original recipe. Not a complaint, just an observation. I do need to experiment more I think, maseration brings a whole new avenue, although I wouldn't miss cleaning the boiler walls to remove the gunge after a maseration run.

@warrencourt7938

3 жыл бұрын

By the way, great videos and great opportunities to change, experiment and improve!

I've always prefered macerated gin. my current favorite method involves macerating enough ingredients for the whole batch in 1ltr of high proof neutral, then running that in a small lab-glass type rig with a fairly short vapour-parh) it makes an EXTREMELY ginny gin concentrate! which is then mixed into my (proofed down in advance) neutral. it's not as complicated as it sounds, makes a beautiful gin, and my single malts don't end up full of bloody juniper!

I would love to see you do the vapor basket style, but take small cuts to try and dial the distillation technique for the different flavoring style.

I think macerating all of your usual gin Ingredients, but putting the juniper in the basket would be a nice way to blend the two methods if you want to lighten the juniper influence but keep the richness of the others :) Thanks for the comparison this was super cool

Great channel!!!! I macerate 2 days in 70% ABV from a strip run (usually sugar as a base): juniper berries, coriander seeds, fennel seeds, licorice root and lemon zest. All in a pot for the 2nd run and get a result I like (and friends). It is a little bit Ouzo style, with the fennel and licorice. Keen to do a hybrid and move the lemon zest in the basket and infuse. Also like to try with orange zest or a tangerine. See what the result is!

Awesome yet again thx

Kudos for using Liters!

Hi Jessie great content as always. I am in Christchurch and would like to know where you get your juniper berries. I have just started doing the TPW and need to do start doing gin originals rather than using commercial essence,. I also want to do bourbon all grain mash and a Southern comfort style or honey liqueur if you are keen on doing something different. Made your Limoncello and got a heap of keen consumers. So thanks for your great help and videos.

Not a gin fan. Here for your giggle.😂🎉

Very interesting! Makes sense. My favourite commercial gin (Copperwave - Hunter Distillery) about individually distilling or extracting the botanicals. I wonder if this is what they mean or if they do single botanical runs and blend afterwards??

I have watched your videos for so long and finally i'll aply to school what teach alcohol making. In Finland distilling is illegal if you don't have lisences so it's almost impossiple to do this kind of things at home but maybe after i have done my school and i have experience from Job where i can make whiskey etc. After that i'll be able to make my own company and start producing own drinks 👌🏼

Hello Jesse, I found this video very interesting - I make gin using both methods at the same time balancing maceration between vapour depending on the flavor profile I want. What I have to say is I always macerate the Juniper and when I make my SinnerGin (cinnamon flavour) I always vapour infuse the Cinnamon. I do use a 100% copper still with a 80L boiler, am wondering what difference that could make to the booze? P.S. I never use citrus in my gin's just a personal taste issue :-)

Eggspearinmint lol love it, keep up the good work.

Hi Jesse, good video. I have a slightly lazier way of doing this. I typically start with a birdwatchers wash. On a 25-ish liter batch, I use 20g juniper, 10g coriander, 15g sweet orange peel and 10g elderberries. I vapour infuse, but straight from the birdwatchers. Single run only. I run reflux (aiming for 80-ish abv). My gin basket is right below the dephleg. Works pretty well for me, flavours are not that in your face but pleasant for drinking neat or with tonic. Wifey loves it...

@francoismorkel

3 жыл бұрын

Doing a jalepeno gin in a week or so. Plan to vapour infuse and perhaps add some jalepenos after the fact if called for.

Love the channel. Been watching for a few years now. Quick question: can you pour botanicals into a air still or should filter first? Santa delivering air still in a few days and want to do a boxing day gin 😁

Some gin baskets are offset, and condensed infused vapour will collect in the bottom of them, wherein you either have it piped back to the boiler so you'd end up with a product similar to yours, or you have a valve at the bottom and periodically drain it into a collection vessel. It would be interesting to drain such a setup, see what that tastes like, and possibly add some of it back in to the condensed product gin after you are finished distilling. I imagine it would collect a lot of the heavy, and oily, compounds that you find in a maceration, but don't find in large quantities, or any quantity, in a vapour infusion because they aren't volatile enough.

@MrJhchrist

2 жыл бұрын

I don't think that stuff is drinkable. It's not even distilled. It's pretty similar to the lab apparatus known as a sohxlet extractor which is well known to effectively strip everything a sample can give, but that will definitely include non-volatile and colored compounds too. Personally, I dislike offset heads and think the simpler inline setups are superior precisely because you don't have to bother with the offset condensate nor do you loose it's contribution of aromatics.

@StillBehindTheBench

2 жыл бұрын

@@MrJhchrist Probably not drinkable on its own, too concentrated. But it would be no different than what is present in a strictly macerated gin (undistilled), just not as diluted. Which is why if you wanted a stronger gin after vapour infusion, you could add that some of that condensate back into your distillate, in small quantities at a time, to taste. This is where I think an offset gin basket works in your favour if you want to try different things. You get a lighter vapour infusion if that is all you want, drain the condensate and toss it. But it also gives you the option to use that condensate to strengthen your gin, after the run, if the vapour infusion isn't enough. Then on top of that you also have the option of having the condensate drain down into the boiler while it is still running if you want to go that route instead, like an inline setup. You will need some extra parts if you want to run it like it is inline, of course, but you can do it. To top it all off, running it in any 3 of those ways, it is easier to clean your still afterwards, than having just an inline gin basket, because the oils won't be draining down through your column.

@MrJhchrist

2 жыл бұрын

@@StillBehindTheBench Valid points, and highlighting my personal opinion. I just don't believe in compounded or macerated gin. According to my personal rule book if it's not distillate, it's not gin. Which I recognize isn't globally true. The cleaning point is definitely true. An alternative that works as well is the use of a small maybe dedicated thumper. Botanicals in the thumper work just like botanicals in a boiler, and a botanical vapor chamber above the thumper can't drip back down into the main boiler. Of course you gotta take the thumper into accord if you have a preferred abv still charge because it will affect that curve.

@MrJhchrist

2 жыл бұрын

@@StillBehindTheBench Also meant to say that the offset gin basket with drain returning to boiler is effectively the same as a purifier in some scotch stills. The ability to play with that application is probably as useful as any gin application and it's something not often seen in hobby sized stills.

Very interesting!!

Not a gin drinker but my interest is perked, thanks.

You got it exactly right. :) A maceration gives you a "heavier" Gin with a good round mouthfeel. A vapor-infused Gin will be "lighter" and more subtle on the citrus and orange notes. It's really a matter of taste if you want a heavier Gin or a light one where all notes of your spices are more in the background and the nose is getting more fruits. :) My recipe is somewhat like yours but I skip the angelica seeds. Happy distilling.

Still keen to see what u think of taking some of the infused and masserating some healthies tea in after. Blood orange or pomegranate

Great video Jesse! I just made my first Gin using the gin basket method, and it was perfect. The crisp and clean flavors of all the herbs came through. Maybe you need to play with the recipe more to convince yourself that it will satisfy your tastes. This method is easier to do and takes less herbs to do it.

@larsnewbould456

3 жыл бұрын

Did you crush juniper and hard botanicals? I have tried it a couple of times and the flavours have been insipid. I can see that with the most suitable botanicals it could produce an aromatic, elegant gin

@brucekrisko4364

3 жыл бұрын

@@larsnewbould456 I did just that, but for a 6 gallon run you don’t need much in the column. 1/2 oz of mixed botanicals is more than enough. You will have to experiment with it to get the taste you like.

@larsnewbould456

3 жыл бұрын

@@brucekrisko4364 hi, that's interesting. You used a column still with basket? I just did a little experiment, adjusting a small recipe I had to 1.1 litres., then put everything in the Air Still. I put two little muslin bags in the basket: one with more juniper and coriander, one with rose petals and elderflower. The floral flavours were soft and fragrant. It was for my wife, who loves it.

This is a guy with a still spirits air still, I look out for 3 channels, and scale everything down to 4 litres and I'm having great success. Stick to the process, rewards fab cheers J. ps I don't use that turbo dung anymore X

I was thinking you should try mixing Maceration and Vapor for the parts you liked before you said it at the end. hope you try it again in the future.

I've never tried vapor infusion, but I do my maceration a little different than yours. I macerate for about 2 weeks and then strain the liquid into my thumper and run clean water in the boiler for a steam distillation. The base spirit I use is a pot distilled rice vodka. Makes a decent gin.

I’m wondering if has to to with the availability of essential oils. Berries and seeds have their oils pretty locked up. By macerating and boiling in the pot, it allows those oils to be come more accessible. With citrus and herbs, those oils are very easy to get to and therefore vapour infusion will allow for a “fresher”, lighter profile.

Would be interesting to see the falvour difference from just macerating without destination (with tweaked recepie) vs macerated and distilled. I'm thinking of giving bathtub gin a try, as I don't have a still and even when I get one it could only be a tiny 3l one due to legalities (which I would of course only use for essential oils ;)

Nice video, keep it up !!. I use a carterhead with less botanical than your example. The offset carterhead stops the oils draining back to the boiler as you can open the tap at the bottom of the carthead to release them. Those oils do not help a vapour infused gin.

Had you thought about blending the finished macerated gin with the finished infused gin to see if you get a crossover of the more desired citrus aromas? Or running a macerated batch through the infusion basket for a combination? Would the results be the same?

Hi Nice vidéo. I always make infused gin, but will try the other way because I love juniper flavor. Here my recipe i perfect over time. Its really complex, and give a wonderful gin. Hope you will try this!!! For 2L of 40% spirit - 20g Juniper Berries - 10g Coriander Seeds - 2g cubeb berries (this is an African pepper corn) - 2g Grains of Paradise - 2g Cassia Bark ( you could use a cinnamon stick but i would use much less of it if you do) - 2g Powdered Liquorice root - 2g Angelica root - A splash of Almond Extract but make sure it was made with bitter almonds. Or 2g Bitter Almond if you can find it - 1g of lemon peel - 0.2g - 0.3g of orris root powder

Enjoyed the video, thanks, read through comments and can’t find what ABV you distilled the macerated and the vapour infused at, as in final product ABV before proofing down to 45%

I've yet to do my very first distillation run but I hope I can develop a technique for recognising and manipulating the flavour profiles like yourself, that's awesome flavour judging.

I did this using an Dairy in line Sight glass extension inserted between my dephlegmator and over hang to heat exchanger. You can insert a Copper Mesh between any thing you'd like to infuse in this dairy sight glass. Your basically making a space between your effervescence and vapor stream. Bio-Engineer 38 years we like whisky too.

I have been fooling with this a bit and still confused :-) I have done a combination of both in the same run, as in, putting the citrus in the basket and the rest in the macerated wash. BTW reg-Hedricks is a blend of both types and infused with cucumber water. Great video!!!!

Very interesting video, I am beginning in this new world :-) what equipment are you using in the video? I can't find it in the links, thanks!!!

have you ever considered using backset from a macerated run to to retain the flavors and heavy oils with the solids removed ( maybe to Proof down before going in to the boiler) might be hard to control.

I don't know much about distilling, but you might get the sharper orange flavour from the vapour infusion because it's in shorter contact with the hot liquid/vapour, which prevents the aromatics from changing too much chemically. The more burnt taste from the macerated still might be from the sugars that dissolved into the water overnight.

Great vid! Question about whether one can vapour infuse using a sugar wash, so only one distillation needs to be done?

I'll definitely look at doing a mix of both techniques in the future I've primarily been a vapour infusion guy up to this point as I really like the bright crisp taste it tends to give. I've experimented with a lot of botanicals these past few years but my go to these days is juniper, coriander, angelica, cassia, orris root, black pepper, lemon zest and lingon berries. Although I've mostly been doing vapour infusion I've experimented a bit with other techniques and I think my favorite so far was the 5 minute cream whipper method, which is all sorts of weird and fun. Basically just take your spirit at 40-45%, dump it into a cream whipper, drop in your botanicals, close the whipper. Charge the whipper with a cream whipper charge (surprised, right?) shake a bit and leave to stand for 5 minutes. Release the pressure from the whipper then filter out the botanicals and you have a compound gin made in about 15 minutes. It's by no means a great way to make gin but it's tons of fun.

I really wish that you would do a video using a regular oil pot still with coil and water and do an entire video on it that would be awesome

I’ve been playing around with fig leaves in my gin and I like it. It’s also free (I have 50 trees) and it tastes of cinnamon and vanilla. I also did a fig leaf (bath tub) liquor… that was great, you could even taste figs in it.

I'm waiting for my new 4" gin basket to arrive. Can you give me your opinion on placing it before my pre condenser to reflux it thru several times or after the pre condenser. If you don't have a opinion on it then I will try both then let you know my opinion. Love your channel

I find anise flavours, grains of paradise and bitter orange (curacao) are better vapour infused. You can increase the amounts of other botanicals and put them in the gin basket, then adjust where you take your heart start and finish to round it out.

Awesome video Jesse! Which clawhammer still did you use and do you have a link to share for it? Thanks man!

Thanks for showing the gin basket there isn't much information out there about uesing them. I've noticed the gin basket definitely imparts aromas. I run mine threw the gin basket then after I infuse the flavors I feel are lacking in the spirit. I've always been worried I'd scorch something on my heating element putting it in the pot. I like uesing my gin basket with apple Brandy I put a touch of cinnamon stick a vanilla bean and some dried apples in it . After the brandy is wood aged the spices and apples really pop.

You should try the vapor infused again but with a longer packed column and dephleg before the gin basket to run higher abv vapor through the botanicals. You might find the results are different.

I wonder what a blend of those two would taste like?

Hey man , love ya work :) . where do you get your angelica sead from ? can't seam to find it . cheers :)

Have you considered using a thumper when making gin. I spent a day with a distiller who used this technique making "Hwy 9 Gin" sold by Cultivated Cocktails (formerly H & H Distilling) in Asheville, NC. He turns out a crisp, citrusy, bold gin that may be the best I've had in 40+ years of gin drinking!

Would running the reflux condenser for 30 minutes to an hour and running the reflux Ed spirit through the botanicals back down to the pot change things I wonder? Then switch to pot mode.

I run Odin’s recipe and remove the citrus peel before running. Pepper corns, Angelica root and lavender flowers are then added to the vapour path. Makes a very good gin.

I would recommend that you do half of all botanicals by maceration in pot and other half in basket and use angelica root rather than seeds. Gives a great balance of flavors in finished product. I also like some lime zest as well if you're planning on him and tonic or grapefruit zest if planning on drinks like a greyhound.

@davidriesenmy5847

3 жыл бұрын

Gin and tonic not him and tonic

Do you leave the bubble plates in when running a maceration or vapour run ? Brilliant channel

Anybody tried to do an ultrasonic maceration and/or vacuum distillation?? I need some information on the setup