Home Distiller

Andrew_90 wrote: ↑Sat Mar 19, 2022 11:05 am So in keeping with Arto's recipe I have left the Gin to settle.

After 1 week odd the nose has altered significantly, the offensive smell is gone and Gin smells rather pleasant now. I have set one bottle aside to taste at various points in the maturation process. The gin tastes really good, really nice.

I have two bottles just maturing and I will not though these for at least 4 weeks.

After lots of introspection I believe that I need to concentrate on the source, the neutral. I am not sure that I am starting with neutral that is up to scratch, this in my opinion is simply due to my inability to make cuts correctly. Start wrong, end wrong. The next time I will load my fractions into the car and seek out someone with a wealth of experience to do the cuts with me.

The biggest revelation to me has been the affect that time has on the finished product. Was always taught that spirits do not age in the bottle, whether this is true or not I know not, what I do know is that Arto's recipe definitely changed for the better in the bottle.

Arto, I will make your recipe again as it is nice.

malkor wrote: ↑Mon May 30, 2022 11:21 pm Hi Arto,

very nice receipe, I am willing to try it, however it seems pretty difficult to find Lindentree Blossom around here.

Would you suggest any substitute for this?

Also, if I don't want to grind it, how long should I let it macerate? the usual 20-24h at 63%??

thanks!

artooks wrote: ↑Sat Jun 11, 2022 7:37 am

malkor wrote: ↑Mon May 30, 2022 11:21 pm Hi Artooks, what's your opinion regarding macerating for 24 hours compared to 2 weeks. I've seen both but wanted an opinion because I will be doing my first gin distillation over at my buddies shed next month. Thanks and let me know if anything needs to be crushed or whole.

very nice receipe, I am willing to try it, however it seems pretty difficult to find Lindentree Blossom around here.

Would you suggest any substitute for this?

Also, if I don't want to grind it, how long should I let it macerate? the usual 20-24h at 63%??

thanks!

Hi,

You can just discard the lindentea blossom if you cannot find it, no need to substitute if you do not want to grind it then do not even crush the berries with mortar and pestle just put everything in a jar but at %60 ABV alcohol but for 24 hrs but you need to dilute it back 43% prior distilling the reason why we use %60 percent is because we do not crush anything it will extract the flavor of the botanicals at a very fast rate also please keep the dried peels in a separate jar so that you can put them in the vapor path easily.

Mares wrote: ↑Mon Nov 14, 2022 8:56 am Sorry for jumping in, one question. I used to do maceration at 43% abv (Odin's model) but recently moved to maceration at 60% abv (to see if any difference), then dilution to 43% prior spirit run.

Doing small 4,5 liters batches, I put 25g/l of juniper into 4,5l neutral for maceration at 43%, which leads to 25g/l x 4,5l = 112,5g of juniper per batch (no need to mention other ingredients).

When doing maceration at 60%, I put 1,1 liter less water meaning my recipe is macerated in 3,4l of neutral. Just after pouring everything into my pot, I add also 1,1l of water to dilute it to 43% and get 4,5l batch ready for spirit run. Should I change recipe (quantity of juniper) to different grams because it is macerating now in 3,4 neutral @ 60%? But again, final quantity is 4,5l prior to distillation. Eg. 25g/l of juniper x 3.4l = 85g of juniper macerating in 3,4l of neutral at 60%. Should my ratio be changed or the same as macerating in 4,5l neutral at 43%?

malkor wrote: ↑Mon May 30, 2022 11:21 pm Hi Arto,

very nice receipe, I am willing to try it, however it seems pretty difficult to find Lindentree Blossom around here.

Would you suggest any substitute for this?

Also, if I don't want to grind it, how long should I let it macerate? the usual 20-24h at 63%??

thanks!

OldRanch wrote: ↑Mon Jan 08, 2024 1:41 pm Tried this recipe last week. Followed to the T, and what I got was a very herbal spirit that louched pretty hard (which I don't mind at all)

It's very light on juniper. I got my juniper from a very reliable source as well.

If anyone is a big fan of a juniper-y gin I'd suggest 20 grams instead of 16.

Also the linden and earl grey are a very nice touch. I could even bump the linden up 10-20% if I were to do this again.

As it sits it's more of a gin- inspired herbal spirit than a true gin to my tastes, but I'm sure others will disagree.

I think I'll stick with my default gin recipe for now until I see something new and interesting. Thanks for the contribution Art!

Saltbush Bill wrote: ↑Tue May 07, 2024 12:19 am Normandi, you got me interested with that post , Let me start by saying that I grow both Sage and what we call Oregano.
Looking at images on the www it seems to me that the Sage that I grow has an elongated leave and is a greyish blue colour, its quite a large leaf...the images the same as what I grow.
...
Might pay to look into this a bit further in future.