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DSmith78 wrote:This hobby is a killer... you think you've got to grips with one concept then another pops up and slaps you upside the head. My face is raw and I'm deaf in one ear!!

DSmith78 wrote:Oh don't get me wrong - I love it! Weirdly it's one of my favourite aspects of the hobby so far.

The masochist "spirit" strikes again!

Back on topic guys ...

Odin.

DSmith78 wrote:And I owe an apology for the thread hijack...

Also...Kiwi

NZChris wrote:I just need some coriander seeds & I'm ready to try out the new mini pot that I made after watching Oz & James Drink to Britain. http://www.youtube.com/watch?v=K1vyhhqSSwA

That quote is from my first post on the first page of this thread. The link has been dead for years but the episode is available again now and I really enjoyed watching it again today.
https://www.youtube.com/watch?v=1WEDuLeJrxQ
The Plymouth Gin segment starts at 13 minutes.

Note how easily and with how few botanicals, James makes a gin that Oz preferres to the maker's 'off the shelf' product.
Also, notice the louche in Oz's glass when using the maker's gin in a G&T.

72-hour maceration? Would a three days botanical-in-boiler Odin's be painfully strong? If so, could it be simply diluted a bit with neutral and water?

I think you would end up with a different gin, since different ingredients have different solubility. Therefore the taste will change if you leave the botanicals in longer. From what I've read, Odin did a great job determining how much ingredients are needed and how long you need to marcerate them, so I would just stick to the recipe. But hey, why not try it, you might like it.

Forgive me if this has been answered, can I do a small run of gin in a large boiler? Ive got a 15 gallon keg as my boiler, i'd like to make a 3 liter batch of gin. Should I just water it down a lot? I use propane so no worries about covering an element.

islander20 wrote:Forgive me if this has been answered, can I do a small run of gin in a large boiler? Ive got a 15 gallon keg as my boiler, i'd like to make a 3 liter batch of gin. Should I just water it down a lot? I use propane so no worries about covering an element.

Probably.

But if you put botanicals in the boiler (like the recipe suggest), you’ll get some residual “scum” left behind, especially if propane fired with minimal amount of neutral charge. So, you’ll need to clean it out good after the run and if you’re coming in through the 2” Sanke opening, it may be tricky to clean.

If you typically make your gin in 3 liter sizes, or less, then it might be best for you to build a “purpose built” gin still. I made one with a 16 quart stainless stick pot. It is externally heated with a modified hotplate. The lid is clampe on with a dozen miniature binder clips (from the stationary store). The opening lid allows me to get in and scrub the scum from the insides when the run is done.

So, sometimes specialized equipment is optimum for specialized operations. Sure, it is a little more investment, but having the right tool for the job facilitates operations and quality.
ss

NZChris wrote:Note how easily and with how few botanicals, James makes a gin that Oz preferres to the maker's 'off the shelf' product.
Also, notice the louche in Oz's glass when using the maker's gin in a G&T.

Watched that again...They have 10 herbs on display and I think I can ID most of them.
Juniper, Green Cardamom, Dry Orange peel, Dry Lemon Peel, Coriander, Ginger Powder, Angelica Root,
There is a seed beside the Juniper that could be Paradise Seed/Guinea Pepper or All Spice.
The Key was the Distiller saying "No bitter herbs"

still_stirrin wrote:

islander20 wrote:Forgive me if this has been answered, can I do a small run of gin in a large boiler? Ive got a 15 gallon keg as my boiler, i'd like to make a 3 liter batch of gin. Should I just water it down a lot? I use propane so no worries about covering an element.

Probably.

But if you put botanicals in the boiler (like the recipe suggest), you’ll get some residual “scum” left behind, especially if propane fired with minimal amount of neutral charge. So, you’ll need to clean it out good after the run and if you’re coming in through the 2” Sanke opening, it may be tricky to clean.

If you typically make your gin in 3 liter sizes, or less, then it might be best for you to build a “purpose built” gin still. I made one with a 16 quart stainless stick pot. It is externally heated with a modified hotplate. The lid is clampe on with a dozen miniature binder clips (from the stationary store). The opening lid allows me to get in and scrub the scum from the insides when the run is done.

So, sometimes specialized equipment is optimum for specialized operations. Sure, it is a little more investment, but having the right tool for the job facilitates operations and quality.
ss

Thanks for the tips. I would enjoy making a small still but I just finished building my big one! Add it to the list. Maybe I will do a bigger batch then. Hopefully doing a run with cleaning alcohol after will get rid of the gunk. Dont really know how I could scrub it through the 2" opening...

Any Ideas Please add...

According to their website they use these seven botanicals and GNS.

Juniper berries
Coriander seeds
Orange peel, Spanish eating variety
Lemon Peel
Green cardamom
Angelica root
Orris root

http://plymouthgin.com/gins/

In the video from the distillery the head guy says they use all the herbs on display, and there are 10 in the video, orris root makes sense and I missed the coriander, back were I thought it might be cloves. They may not tell the public today what they are using...propritiatory knowledge and all that.

kiwi Bruce wrote:In the video from the distillery the head guy says they use all the herbs on display, and there are 10 in the video, orris root makes sense and I missed the coriander, back were I thought it might be cloves. They may not tell the public today what they are using...propritiatory knowledge and all that.

That's not what I heard him say. The samples he had there were representing typical gin botanicals, not necessarily what they use in their own. They give a list of ingredients on each gin's web page and I have no reason to doubt them.

I played this again a couple of times in slow-mo, Paul, speaking to James said "I'd like to introduce you to SOME of the botanicals that are used to make Gin with..." I had heard...SOME of the botanicals that we use to make Gin with...
So good job NZ Chris, no Gin conspiracies here

I've never tasted Plymouth's gin, but I've knocked up a rough enough method based on their listed botanicals as a starting point. I have everything in my apothecary already, so I don't have an excuse for not getting on with it.

And yes, I think you have got the bowls correct, Bruce.

Best batch of OEG tonight. I finally just followed the directions. I had a nice neutral that I really liked the lack of flavor in. Did the specified amounts, infused for 2 weeks, took off the first 50ml (which were intensely orange and juniper smelling and flavored), collected 400ml, diluted to 45%, and it's great right after diluting. I bet it will come together nicely over the next few weeks.

Thanks again for the easy gin, Odin.

You are welcome. Glad you enjoy it.

It is in restraint that the master is revealed.

Regards, Odin.

This Is such a great Recipe! Thanks Odin.
I put the berries and seeds in the boiler overnight using the SS tea balls. I then put the full recipe amount of tangerine skins in the vapor path. The result is very good right off the drop. Not sure it’s going to make it for 5 weeks!
Thanks agin for all of your effort.

GCB3 wrote:This Is such a great Recipe! Thanks Odin.
I put the berries and seeds in the boiler overnight using the SS tea balls. I then put the full recipe amount of tangerine skins in the vapor path. The result is very good right off the drop. Not sure it’s going to make it for 5 weeks!
Thanks agin for all of your effort.

Try and give it that 5 week rest, GCB3. This is by far the best gin I've ever had.

Just put down a 3x strength in 1L, copying NZChris' approach sometimes..... Let's see what unfolds.

I assume you distill the 3x strength, then blend off (like an essence) into neutral....

The Dark Alchemist wrote:Just put down a 3x strength in 1L, copying NZChris' approach sometimes..... Let's see what unfolds.

I assume you distill the 3x strength, then blend off (like an essence) into neutral....

Yes. I make up a sample at 45%, make up some neutral at 45%, blend in neutral until the louche just disappears, or I get the intensity I want, then use the numbers obtained for making up the larger quantities, sometimes leaving the gin as essence until I need it.

NZChris wrote:

The Dark Alchemist wrote:Just put down a 3x strength in 1L, copying NZChris' approach sometimes..... Let's see what unfolds.

I assume you distill the 3x strength, then blend off (like an essence) into neutral....

Yes. I make up a sample at 45%, make up some neutral at 45%, blend in neutral until the louche just disappears, or I get the intensity I want, then use the numbers obtained for making up the larger quantities, sometimes leaving the gin as essence until I need it.

Thx NZChris; I like the idea of storing as an essence....

Hi,

I'm new to making gin. I know that it wouldn't be as nice a product but what would happen if I do the maceration and then filtered and drank it? I guess I'm wondering if there would be negative effects from the juniper since it's not supposed to be good for you.

Still-here,
Greetings. This recipe is so good (and T&T) that you should run it as per the recipe first.
The question you ask has been covered several times, I believe, in this thread. I know 25 pages is tough to get through, but, if you are going to invest the time to run it, it’s worth reading it all. I think you’ll find the answer in there.
Hope you make some good Gin!

still-here wrote:Hi,

I'm new to making gin. I know that it wouldn't be as nice a product but what would happen if I do the maceration and then filtered and drank it? I guess I'm wondering if there would be negative effects from the juniper since it's not supposed to be good for you.

I don't think you will find that style of gin discussed in this thread. Try searching the site for compound gin or starting a new thread.

still-here wrote:Hi, I'm new to making gin, what would happen if I do the maceration and then filtered and drank it?

Been There, Done that, got the T-shirt to prove it...Why back in the stone age before HD forums, and way before I ran a small still, I did try this...in a word "awful!"...too pine sap like and none of the taste of the other herbs came through...waste of spirits. There isn't a health issue...no one would be able to get this sti# over their gums...but go ahead, try it!...you'll hate it!

kiwi Bruce wrote: Been There, Done that, got the T-shirt to prove it...Why back in the stone age before HD forums, and way before I ran a small still, I did try this...in a word "awful!"...too pine sap like and none of the taste of the other herbs came through...waste of spirits. There isn't a health issue...no one would be able to get this sti# over their gums...but go ahead, try it!...you'll hate it!

Lol thanks, yeah that's my issue, I only have the one still and it's a 7 gallon boiler. Good to know that it'll end up pretty gross if I try doing it without re-distilling. I'll probably figure out some kind of stovetop build I can put together without spending an arm and a leg. Thanks for the info!

Just put up my 1st run of OEG. Followed the recipe closely except for the coriander. (Had a bad experience with a wheat bier recipe that called for it) used 2 grams for a 3 litre run.
Tastes pretty good fresh out of the unit. Going to try hard to let the flavors meld for the prescribed 5 weeks.

Who knew it would be so hard to find a “tangerine”? Ended up using skins from a clementine mandarin. Imparted a lovely citrus note.

Thanks Odin!
Live long and prosper!