Gin Basket placement

[bluedog]

First question on the forum, please be gentle.
I am thinking of doing a hopped whiskey, but mostly want the flavor and aroma of the hops, not a ton of bitterness. Was thinking of putting them in a gin basket instead of boiling the crap out of them in the boiler along with the wash. I was also thinking it might be better to have a "Gin Basket" (Just a section of pipe with a fine mesh in it to hold the hops) on the downward path of of the vapor instead of on the upward path (between the lyne arm and condensor instead of on top of the column). That way all those tasty oils drip down and condense with the spirit instead of dripping back down into the boiler.
I figure I will get some color from the hops which I dont mind (great for st Paddys day) but as long as the mesh is fine enough, and I am super carefull no solids et through and clog the parrot It sould be ok.
Has anyone played with this idea with a gin or anything else for that matter?
Thanks so much.

[Hallorann]

Interesting concept. For starters you might want to look into the major components of hop oils like myrcene, the other terpenes, etc. and see what their boiling points are. e.g.: https://blog.eckraus.com/what-are-hop-oils-explained" onclick="window.open(this.href);return false;" rel="nofollow

According to Wikipedia, the boiling point of myrcene is around 166C. I wonder how much would carry over (?) You might get better results with maceration vs distillation extraction.

Also check the 'HD Google Search' button above ^ and look for "hops" ... you'll find older posts like this:
viewtopic.php?f=4&t=43893

Please share whatever results you get!

[bluedog]

thanks @hallorann. I'm thinking of using a gin basket traditionally for my "flavor" addition and steeping (dry hopping) for the "aroma" addition. Like the Idea in the other post you listed of steeping the hops in water and then proofing down with that water. I can see why he contacted Corsair, their book Alt Whiskey has a whole chapter on hops that got me started on thinking about all this.
Putting the hops above the condenser kind of worries me, but I'm sure Ill try it eventually if nobody else has. I did read something the other day about the juniper in a gin being too harsh if the basket wasn't in the column.
I'm probably a ways away from having time for any real experiments, but will share when I do.

[still_stirrin]

I’m allergic to hops...but I’ve got to use them in the beers I make. But I choose to make Continental-style lagers where the hops are used for bittering only to balance the maltiness. I don’t drink American ales made in the northwest tradition (assertively hopped and even dry hopped) as a result. So, I cannot offer much guidance.

However, if you truely want to get the biggest hop character for your distilled product, try making a hop essence, where you collect the hydrosol of a bowl full of hops. I refer you to the forum on making Essences for more discussion of the process.

Trying to get the flavor and aroma over from a “hopped beer” will be futile as previously noted...the boiling temperatures will leave the oils in the boiler, not the collected product. And I doubt if steaming the hops in a gin basket will help you much either because of the very same reason...extraction temperatures.

Maceration will leach some of the essence from dry hops (much as it does in beer). But that is because of the “solvent nature” of the alcohol. However, maceration will leave you with a cloudy product. In fact, the hop oils in general will give your spirit a healthy louche...hope you’re OK with that.

I wonder how well the herbal spiciness from hops will “marry” with a distilled spirit. It does not sound inviting to me...but I am VERY biased in this regard. So please, explore your adventure. There may be others interested in your discoveries, so please report back.

Good luck.
ss