Hi,
I'm a 31 year old guy from middle europe.
My interest in "home distilling" started with a lot of really bad tasting gins in my country ("cant be that hard")
Since a few weeks I'm mostly doing small runs with what I got at home (mostly lab ware since I'm working in "chemical" profession). Mostly macerated gin (not more than 400ml)
I know a lot of the principals involved and how the processes should work, but I'M still unsure about the alcohol related things like tasting, right cuts and really what to use when (thats exactly why I'm here)
I'm happy to learn something new from this forum and its people
Best reagrds,
Markus
Hallo all
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- Saltbush Bill
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Re: Hallo all
Welcome to Home Distiller Marcus, making good gin requires two things. A good base spirit and then the right quantities of the right botanicals.markus1234 wrote: ↑Sat Sep 18, 2021 11:01 pm but I'M still unsure about the alcohol related things like tasting, right cuts and really what to use when (thats exactly why I'm here)
The first step is to make a good base spirit or Neutral, without the right still that can be easier said than done.
Re: Hallo all
Welcome to us, generally the cuts are complicated to explain in words, it serves a bit of practice, my advice is to use your smell.
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Re: Hallo all
Thanks for the warm wellcome
Ithink regarding cuts, I/It will just get better over time (to train my nose/mouth ). One thing that worries me still is that I start with 96% abv ethanol, water it down to 60% abv, let everything macerate, distill it and the result definitely tastes like the stuff I put in before (juniper, koriander...) but It is really "boozy" and rough. Even after I add distilled water to get 38% abv.
Ithink regarding cuts, I/It will just get better over time (to train my nose/mouth ). One thing that worries me still is that I start with 96% abv ethanol, water it down to 60% abv, let everything macerate, distill it and the result definitely tastes like the stuff I put in before (juniper, koriander...) but It is really "boozy" and rough. Even after I add distilled water to get 38% abv.
- Saltbush Bill
- Site Mod
- Posts: 9750
- Joined: Thu Mar 17, 2011 2:13 am
- Location: Northern NSW Australia
Re: Hallo all
Of course not if a bunch of Hillbilly's can do it .....lolmarkus1234 wrote: ↑Sat Sep 18, 2021 11:01 pm started with a lot of really bad tasting gins in my country ("cant be that hard")
markus1234 wrote: ↑Sat Sep 18, 2021 11:01 pm (mostly lab ware since I'm working in "chemical" profession).
there is science ..but learn the craft/ art first ...you will do better.markus1234 wrote: ↑Sat Sep 18, 2021 11:01 pm I know a lot of the principals involved and how the processes should work,
Nobody that I know of on any forum macerates at that sort of strength.........nor should you ever put anything at that ABV in a still. 40% abv Maximum.markus1234 wrote: ↑Mon Sep 20, 2021 12:32 am One thing that worries me still is that I start with 96% abv ethanol, water it down to 60% abv, let everything macerate, distill it and the result definitely tastes like the stuff I put in before (juniper, koriander...) but It is really "boozy" and rough.