Gin

All things to do with making of gin

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pyrobrewer280
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Gin

Post by pyrobrewer280 »

I like the odd G&T here is a recipe I use often
  • Half a handfull Dried Juniper berries
    Peel of 1 Orange
    Peel of 1/2 Lemon
    Peel of 1 Lime
    1 teaspoon Dried corriander seed
    2 pepper corns
The peel should be made with a potato peeler to reduce the amount of white pith (its bitter) then bruise the peel with the back of a spoon
Place all above in a one gallon glass jar to maccerate with 40% neutral spirit
When the liquid is a light straw colour (About a week) it can be cut 50/50 or to taste with more 40% neutral spirit as required. Start looking for ice and tonic soon after.
Cheers
A person is only as big as the things that make him angry
Confucious
Rebel_Yell
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Post by Rebel_Yell »

Very interesting and tempting.

Thanks
I would rather teach a pig to sing than argue with an Idiot.
Rod
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Post by Rod »

Looks good

how much spirit in the maceration
pyrobrewer280
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Post by pyrobrewer280 »

Rod wrote:Looks good

how much spirit in the maceration
The whole gallon jar ! (lasts me for weeks)
A person is only as big as the things that make him angry
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Watershed
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Post by Watershed »

Don't you redistil after the maceration?
pyrobrewer280
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Post by pyrobrewer280 »

Watershed wrote:Don't you redistil after the maceration?
No, dont need to. The maceration is highly flavoured so I just cut it to taste. My taste now is about 50/50.
A person is only as big as the things that make him angry
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riff42
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Re: Gin

Post by riff42 »

pyrobrewer280 wrote:I like the odd G&T here is a recipe I use often
  • Half a handfull Dried Juniper berries
    Peel of 1 Orange
    Peel of 1/2 Lemon
    Peel of 1 Lime
    1 teaspoon Dried corriander seed
    2 pepper corns
The peel should be made with a potato peeler to reduce the amount of white pith (its bitter) then bruise the peel with the back of a spoon
Place all above in a one gallon glass jar to maccerate with 40% neutral spirit
When the liquid is a light straw colour (About a week) it can be cut 50/50 or to taste with more 40% neutral spirit as required. Start looking for ice and tonic soon after.
Cheers
and another newbie "hey, no one defined that word yet" question.
Maccerate. Basicly Marinate?
possum
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Post by possum »

Macerate... to combine a liquid with solids to obtain an extraction of soluables.This often involves smashing up solids to increase surface area or break up surfaces to allow the exchange of fluids.
Steeping (as in tea) is basically the same thing.

I usually distill my gin, but the stuff produced needs dilluted.
I think that macerated only juniper beries is a Schnapps... but it dosent matter if it tastes good... thats what counts.
Last edited by possum on Fri Sep 22, 2006 6:44 am, edited 1 time in total.
Hey guys!!! Watch this.... OUCH!
LeftLaneCruiser
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Post by LeftLaneCruiser »

Macerating is to steep things (fruits or herbs) in a liquid (water, alcohol) to extract the flavours. Like brewing a cup of tea.

IMHO: these kind of definitions could also be found on the parentsite (homedistiller.org), the faq section, other sites related to making liqueurs and the ordinary dictionary...

KJH
LeftLaneCruiser
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Post by LeftLaneCruiser »

Dang...

Possum; you beat me by a minute... :D
Must be because you're a native speaker/typist :P


KJH
pyrobrewer280
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Post by pyrobrewer280 »

possum wrote:I usually distill my gin, but the stuff produced needs dilluted.
I think that macerated only juniper beries is a Schnapps... but it dosent matter if it tastes good... thats what counts.
Possibly (probably) true, but I'd rather be happy than right :D
A person is only as big as the things that make him angry
Confucious
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