NZChris wrote: ↑Fri Jul 09, 2021 11:51 pm
Like I suggested earlier, you can get away with using large amounts of black pepper for certain types of gin
I don't use any in the majority of my gins and that seems to be about the right amount.
Weight is surely a better measure than the number of corns?
I have an idea that peppercorns are remarkably consistent in their weight.
So much so that the weight of a number of peppercorns was an
accepted commercial measure somewhere in the distant past.
I think.
And IF this is so either weight or number would be an acceptable consistent measure.
NZChris wrote: ↑Fri Jul 09, 2021 11:51 pm
Like I suggested earlier, you can get away with using large amounts of black pepper for certain types of gin
I don't use any in the majority of my gins and that seems to be about the right amount.
Weight is surely a better measure than the number of corns?
I have an idea that peppercorns are remarkably consistent in their weight.
So much so that the weight of a number of peppercorns was an
accepted commercial measure somewhere in the distant past.
I think.
And IF this is so either weight or number would be an acceptable consistent measure.
Geoff
Wow. You learn something new every day. I can't see myself counting peppercorns until I can't buy batteries for my scales. That said, I do record quantities as well as weights when making some products.
For black pepper, I haven't found my ideal for any gin other than my version of Old Tom Gin.
I have used red pepper berries before. Added them to a standard dry gin recipe. I crushed them in a mortar and marcerated them with the rest of the ingredients.
I can say to this day that it is one of the best gins I made
