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All of my gin louches in tonic. If I want wimpy gin, I can buy that at the bottle store

Same here, all my gin louches with a mixer, and virtually every one is already louched in the bottle unless I add a ton of neutral to get the oils back into suspension. I'll only do that if I want to give away a bottle to look pretty.

Embrace the cloudy, it means you got all the flavour from your ingredients.

As for things to add complexity, try black pepper, mint, sage leaf, pine needle, bay, rosemary, all at really low addition rates.

The louche just means you have more flavor!! I always add cardamom also

jimnz wrote: ↑Wed Sep 11, 2024 2:38 pmQ1. whats the next ingredient to add to give it a touch more complexity?

This is the OEG thread. How to develop Jimnz Gin is covered in many other threads and the net in general. Some of my gins are made using botanicals listed on the bottles or websites of commercial gin makers. Use search engines to find interesting botanicals, starting with some that you already have in your pantry, grow locally, or can easily buy.

MooseMan wrote: ↑Wed Sep 11, 2024 9:55 pm Embrace the cloudy, it means you got all the flavour from your ingredients.

NZChris wrote: ↑Wed Sep 11, 2024 10:28 pm This is the OEG thread.

Probably best to start your own thread for more information Jimnz.

I have an OEG running right now straight after work, with the very last of my neutral stock.
Young taster samples with dinner tonight!

jimnz wrote: ↑Wed Sep 11, 2024 7:39 pm Thanks. ill try some cardamom A2.
Thats what I thought. "It tastes too strong, so dilute with neutral..
what I've found is I can dilute to clear in the bottle, but tonic re=clouds it.
ill dilute some more.

What's wrong with a cloudy G&T?

It's a balancing act but I like to get my gin around 45% and clear in the bottle. If I get to 45% and it louches I add more neutrals that have already been diluted to 45% until it clears.

I do like it clear in the bottle, BUT really we should be shooting for taste. In my experience if it's clouding at 45 or even 40% it'll be a bit overwhelming to drink anyway, so this seems like a good guideline for my taste.

On the same token, if it still suits your taste go ahead and dilute it and you get more gin for your effort!

Enjoy!

TwoSheds

I intend to try the recipe. For flavor retention, should I add Angelica root and/or Iris root? If yes, both? In what quantities?

Iris root powder is called " Orris Root"
It's usually the main fixative used in gin making as far as I am aware.
Odin's original recipe uses neither Orris or Angelica and seems to work just fine as is.

I see. I was concerned about the gin losing its flavor after a period - 2/3 months.

I have used both and find that the angelica adds a flavour but orris doesn't.

Disclaimer, I make gin in 1-2L batches that don't last very long around my wife and friends, so I've never noticed a change with or without either one, but never had a loss of flavour.

Thank you all. I'll let you know how the production went. Over 7 weeks (2 - maceration and distillation, 5 - settling).

I would be very surprised if orris root doesn't add any flavor. I'm not a supertaster and it's not a flavor that I can instantly identify in a finished gin, but it does smell very nice in my apothecary jars, especially the older harvested root.

If you are concerned that your gin might lose its flavor in 2/3 months, make less or drink more. I've never noticed any problems.

It would be an interesting experiment to try making an essence with it to find out how much flavor comes over.

It's only a tiny fraction of my botanical bills and I grow it in my garden. The older it is the nicer it smells. I nearly tossed out my 2015 last week because from what I had read it should be past it's use by date, but it smelled nicer than some of my more recent harvests and I kept it.

That was a reply to a post that has disappeared. The forum software is badly broken.

NZChris wrote: ↑Sat Feb 08, 2025 12:18 am I would be very surprised if orris root doesn't add any flavor. I'm not a supertaster and it's not a flavor that I can instantly identify in a finished gin, but it does smell very nice in my apothecary jars, especially the older harvested root.

For that matter Chris Ive read that there is absolutely no scientific evidence at all that it actually helps as a fixative , even though its been used in the gin industry and the perfume industry for many hundreds of years. I'm not going to say one way or the other if that is right or wrong.
What I can say, is that at times , as an experiment Ive added probably 5 times what is recommended to a gin distillation ,and havnt been able to taste a difference.
Having said all of the above I continue to use it in all of my Gin..........I figure it cant hurt.

I think I should abandon posting here until the problems are solved.

The reply is back Chris, Im sure you are aware that there is more to making orris powder than at first meets the eye.
The plant has to be 3-4 years old to begin with, flowers should be picked off early to send more energy top the Bulb / Rhizome, then the part used to make powder needs dried for at least a couple of years.
Type of Iris used can also dictate quality.
This probably would make a better thread of its own as its wandered way off topic.
I'll try to tidy it up a bit when things function a bit better.