Give it a try
If it's a sugar wash
I'd always recommend boiling some fresh yeast for nutrients and a sock full of crushed shell
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Foreshots works good for Poison ivy.
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Use a block of marble.Warble wrote: ↑Thu Aug 20, 2020 2:10 pmThis may seem a silly question but, is the oyster shell in the ferment a risk to someone with shellfish allergies?!? I was mentioning to a friend that I might try this and he was - "No way, I'm not touching that!" I see it as it shouldn't seeing how as the calcium? is helping the ferment and it will get distilled (at least twice) after. However, not really what the kicks off allergic reactions and if that could be carried over to the final product?
Thanks for the idea, Paul. I've run with chicken and hamburger, but never thought of using prawns. They might be nice.PaulmyFinger wrote: ↑Tue Sep 01, 2020 11:45 pmI was concerned for this also. I'm allergic to Oysters and such but theyre a Mollusc, Shellfish allery is different. The coeliac comment is interesting to me but I'm not sure whats in Mollusc that could carry over, that said, isn't the finings stuff some sort of sea food? I've not seem prawns in anyones mash yet
I’m with you, liking lighter gins. By lighter, I mean less Juniper. I use Shady’s recipe for my base and for botanicals I simply cut the juniper in half (25% of total botanicals vs 50%) , keeping the amount of other botanical in their common proportions. I also tried the same low juniper batch with double the normal citrus and that was nice too. By normal, I’m referring to the x/100 ratios listed in the HD web page gin section. Best of luck on you gin adventure. Otis