Distilling Dry Gin in an iStill 250 | Shakespeare Distillery
HTML-код
- Опубликовано: 9 июн 2024
- I'm coming to you from the Shakespeare Distillery in Stratford-upon-Avon, where I'll be showing you how we make our Stratford Dry Gin in an iStill 250. I'll show you how we charge the still, measure out our botanicals, do the distillation, and cut back our gin so it is ready to sell. So let's get to it!
#howtomakegin #iStill #femaledistiller
I'm Miss Brewbird, a Canadian girl training to be a distiller in England. I'm also tinkled pink that you've found your way here. If you are interested in learning more about the drinks industry this is the channel for you. Hit that subscribe button for more videos about distilling, spirits, and distillery life. Cheers!
Instagram: @little.miss.brewbird
/ little.miss.brewbird
Sound Effects By Zapsplat
Music by Pure Mids - These Days - thmatc.co/?l=5FF15922
Music by @PureMids - These Days via @hellothematic
What doesn't make sense to me is the way you described the foreshots, heads and hearts cuts. If you are using 96% grain spirit then there shouldn't be any foreshots, heads and hearts. Unless your using poor quality neutral grain then all cuts should be purely for flavour.
I was wondering about this also - I thought bulk NGS were pure 96% ethanol / water. Have never heard of industrial quantities that still contain heads and tails
Mmm 96% NGS will still contain some methanol in it, as it is actually very hard to completely separate the methanol from the ethanol. However, the amount of methanol in the NGS would be so little that you can omit doing a foreshots cut if you want to. Some distilleries will just keep it and not discard anything, other distilleries like to play it safe and discard the foreshots (Source-my friend who is a Distilling Masters student at Heriot-Watt University). We do make the heads, hearts, and tails cuts based on flavour, that is the terminology for them.
The heads and tails doesn't refer to the NGS that we charge the still with, it refers to the different fractions collected during the distillation.
@@MissBrewbird is this more to avoid certain harsh flavors from the botanicals rather then separating methanol, acetone etc?
@blackarmor red Yes our cuts are mainly based on flavour. For this gin in particular the heads have a strong rose flavour, and then leading into the tails we get more of a spicy lovage flavour coming through.
Love the soundtrack and the story telling going on here, I bet you're inspiring a whole generation of distillers. What a beautiful way to package this story, intertwining it with your own
That's sweet of you to say, thank you.
Top quality content. More, please !
Cool! That was very informative!
Wow! didn't realize it took multiple different ingredients to make gin. Very interesting to watch another video which showed us a full picture of how gin was made. Love it.
Thanks for watching!
This is amazing , thanks for sharing!
Glad you liked it!🙂
Very good videos and so easy to watch and listen. keep em coming
I will do!
This is so cool!!
Thanks, glad you think so.
I bought a bottle of this Shakespeare Gin on my last trip to Stratford and I have to say it it the nicest gin I've ever had. Love the subtle flavours of the herbs coming though - can definitely pick up on Rosemary and Sage. Very refreshing with tonic! Wish I bought more!
Wow, that's so cool to hear, glad you liked it.
Thank you so much for your efforts!!! This is a very interesting topic. Make more videos like this. It's very interesting to learn about gin. There are more videos about gin with them. Please publish the recipe
Another awesome video!
Always happy to see you in the comments section.
@@MissBrewbird Right back at ya... (Always happy to see another video from you.)
This continues to be some absolutely fascinating stuff! Do the distilleries you work for get excited about having someone film bits of the process?
This is the first time I've been able to film at a distillery so openly, so it's great. This distillery is very supportive of my YouTubing hobby, so that really helps to improve the quality and quantity of my content.😊
@@MissBrewbird That’s pretty fantastic they let you do that! I’ve noticed the quality has certainly gotten better at this new place
@@JacobFisher you're such a charmer
What is the advantage of the Istill over a traditional still? that has less “moving parts“
Вы супер!!!! Я мечтаю сварить джин вместе с вами!
I have a few equipment questions: What pump models are you using to move the NGS around? What is the brand of the flow meter to measure how much has gone through the hose? What is the name of the digital alcometer and is that acceptable to HMRC or do you use a regular glass alcometer that is HMRC approved for the final cut back?
Thanks for another very informative video. As you can probably tell by my questions, I'm in the process of starting a distillery myself :)
Ahh Brew Stew you sure don't ask for much do you? I am not sure about the brands of the pump or the flow meter. I wouldn't get a hand pump anyway, they are horrible to work with. The alcohol meter is a Snap 40, I think they stopped making it so you'd have to get the Snap 41 (www.anton-paar.com/uk-en/products/details/snap/). I think it is okay for HMRC, we don't use anything else. We used the Stevenson and Reeves hydrometers at the distillery in Scotland. The hydrometers are cheaper to buy, but easier to break and it will take a really long time for you to do your readings, so it might be worth investing in the Snap 41.
Oooh exciting times for you, when are you planning to open your distillery?
@@MissBrewbird Fantastic info, thank you. I was about to push the button on the S&R hydrometers, but I'm clumsy and break half a dozen a year for my beer brewing. Does the Snap 41 need regular calibration?
Hoping to finish the construction before or just after Christmas and then will begin the application process. I'm unsure of the turnaround now with the pandemic but if we manage it before summer we'll be very happy :) it's a little smaller than the outfit you're at now so don't foresee too many issues.
@@diablothe2nd894 you are supposed to calibrate it regularly, but in practice it's fine if you don't. Just rinse it between measuring different spirits. You can only use the snap 41 for spirits I believe, not on sugary liquids like wash or beer.
@@MissBrewbird Ah. Hmmm I have a refractometer I spent a fair amount on and never use for the reason that it's no good during a fermentation. Think I'll pass on that then as I will be using a parrot and can do that with a cheaper hydrometer, saving the expensive HMRC approved one only for the final cut. You're a wealth of wisdom and you'll no doubt be seeing me here more often :) Thank you again.
@@diablothe2nd894 You're very welcome. I should add, the new Snap 51 does work for beer and spirits so that is also an option, though it will cost you a pretty penny.
Could you do a video on the bottling? What would you recommend for single head bottle filling machine for 750ml bottles
Hey, sorry for the late reply. I'm not planning to make any bottling-centric video. Most places I worked at had a enolmatic single head filler. For efficiency sake, I'd get a multi-head filler. It works out cheaper in the long run when you factor in the time cost.
@@MissBrewbird no worries ! Thanks for the info. We’re a small farm looking to get into gin distillation.
im really wondering how u found this profession cause as cool as it is, ive never heard anyone say "im gonna work in a distillery when im older!" unless they were born into it!
Yeah it's a bit of a long story, but basically my dad suggested that I study brewing (beer), and then when I was going to graduate I thought it'd be fun to try distilling so I just emailed a bunch of distilleries in the UK, and lo and behold I'm here!
Could you please tell me what kind of NGS pump you're using to extract from the drums?
I forgot the brand, it's an electric drum pump though
Does anyone know why they wait a few days before adding RO water?
To let the gin rest. The flavours are always better when the gin has rested awhile.
The iStill seems a bit techy, and unnecessary. What do you think of it compared to other stills you have operated?
Their instruction manual needs improvement, but a lot of people pick it mainly because it is more cost-effective than an all copper still.
I'm surprised that the botanicals are below the reflux condenser. Usually they are above it ?
I've seen it above and below before. The way this still is designed it would be difficult to take out the sightglass (and the botanicals) if it was above the reflux condenser without a winch.
@@MissBrewbird Yes but with it below all the reflux liquid that comes down the column is going to wash the botanicals into the boiler. I'm guessing you are losing the best half of your flavors.
The botanicals are wrapped in cheese cloth, and sit on top of the copper packing, so they won't go into the boiler.
@@MissBrewbird Everything below the reflux condenser will make it back into the boiler. Esp the sweet, sugar laden juice if you use berries. The only stuff that won't go back into the boiler is if it is above the reflux condenser.
Mmm I see what you're saying.
You've got the still, why don't y'all make the alcohol?
they didn't want the hassle of doing the fermentation
Good day can anyone donate a distiller machine as investment in south Africa please I need 1