Pro distiller here. I've had good luck infusing botanicals into vodka using a whipping siphon with nitrous oxide cartridges. Let it sit under pressure for 5-15 minutes before adding into the air still. I've been able to go from scratch to a canned gin and tonic in only a couple hours when I'm rapidly prototyping.
i just remembered that it's been excatly one week since i made my first ever Gin, and i just tasted it again now. and man you are not wrong when you say to let it rest for a week. when the one i made was fresh off the still, it was like breathing fire, now it's smooth and i can actually taste some of the more subtle flavors. i mixed two or three of the recipies in some of your videos plus a little extra i felt would be good to mix in, and i am impressed at how good the result got. You deserve a lot of the credits for my sucess since all i know about making Gin is from watching your videos for the last 6 months. thanks for your work, all the way from Denmark... :)
Jesse, I save my old white oak staves after ageing a "Bourbon" or UJSSM. Soak staves in water and drop in the smoker. Then I smoke a homemade Kielbasa (Polish sausage) for 4-6 hours. Chop up the Kielbasa, and put it in a crock pot with baked beans (pick your recipe) and some of the Same Spirit from the staves. Let it simmer for 2 or 3 hours adding more spirit to taste. Serve in a Bread Bowl with Sharp Cheddar or Sour cream, and fried onions atop. Add hot sauce to taste depending on the season and how much Beer may be consumed. Cheers my Friend!
LOVE this, “because I want gin now.” I use this method for my weekly gin using store bought 50% abv vodka, a Chinese airstill and some version of a Jesse gin recipe and have never been disappointed! Thank you for all the education that got me here! 🥃 Cheers 🥃
Have you ever considered using the herb Lovage as a botanical? Had a big bush of it in the garden of my last house, it has a fragrant peppery bitter celery vibe. it would probably go well with coriander and cucumber :)
Just vaguely related, but coincidentally, I tried a sample of a gin at the liquor store the other day that blew my mind. Not only was it delicious, but it's literally the cheapest brand they carry. $8 a 1/5 out the door. Very floral flavor, light on the juniper, think I tasted sarsaparilla and ginger.
@14:05 know it didn't matter that much for this video, but just want to quickly point out for newbies that the 400ml reading would have actually been slightly less due to the displacement from the alcometer. Bugger all but worth noting if trying to be super accurate with ABV 😉. And would live to see Jessie's take on a whisky compound butter for steak.... Yummmmm
You can use vacuum pressure to speed macerate / speed infuse the botanicals into the spirit before adding to the still. Food preservation vacuums work great for this, especially if you have the jar attachment.
Hey Jesse, when you measured the volume of the spirit off the still and noted that it must've been on a tilt, you had the hydrometer in the graduated cylinder. Did you account for the volume of the hydrometer when you took the reading? Or could that explain the discrepancy between the measuring cup and the graduated cylinder?
When you have a small volume that you want to dilute down, bet to measure the volume with the alcoholometer out of the measuring flask. Then add the alcoholometer. Otherwise you are taking a larger volume reading with the alcoholometer in the spirit.
@@jaymcbakerk pretty sure he took the reading from the beaker, he said the measuring jug was on a tilt @14:05. For accuracy you should definately remove the alcometer, especially at 400ml. Probably closer to 350ml with it out which would have made it closer to 42% with the same amount of water.
i'm qurrious, can a ultrasonic cleaner cut down the resting time for a gin? my thinking is that perhaps the one week rest after proofing down a gin can perhaps be cut down t one or two hours in a ultrsonic bath, just like you can somewhat do with oak chips for whisky ageing...
I don’t have time to look up the exacts, but I’ve read that adding vodka to tomato sauces like for spaghetti, pizza, probably chili, that something in the tomato is alcohol soluble and really kicks things up. I haven’t tried a side by side, and I don’t remember where I read it to reference it, but makes sense to me!
I am gonna ask you to try and distill brisk ice tea into a beer or iPad. Ik the likely hood of this being read and seen is slim to none but I thought I would try. Any way love the video. Its always fun to learn and watch.
I'm very interested in the whole gin thing. But I do not have an air still. I would sure love to see a video on making gin with a keg still using a gin basket
Been watching your (excellent) content for a while, and I have a suggestion for the next Meme Spirits! In Scotland, we have a hearty beer called Innis & Gunn. They have many flavours. Most of which are Oat based beers. For their premium ranges they age beer in Whiskey/Rum/Sherry (also known as the Original, Rum Finish and PX varieties) barrels, and they are freaking delicious... and quite alcoholic (6-7%ABV). What I want to know is, how would "The Original/Rum Finish/Gunnpowder/Irish Cask" taste if it was redistilled and put into another cask as a whiskey? It'll either be bladdy marvelous or have your chest hair fire out like porcupine quills. If anyone could do this, you can! FOR SCIENCE!!
So inspiring !! I just need to know, I see you just turning your Air Still on. I have the Vevor with the timing dual temp display. What temperature should I set it to ? Also, can I bring it up gradually just like I would do for regular vodka/neutral spirit ? Thank you so much !
Wrong sorry. That's a Still Spirits Air Still and its specifically made for alcohol. Its legal to make here in NZ, That is absolutely not a water distiller
Everything that has to do with fruit and cakes benefit from alcohol. Fruit salad? Add some liqueur or brandy! Spongey cake? Add Rum instead of Rum essence. Doing a Barbeque and you know that beer is a nice marinating addition, why not whiskey? I totally agree with the whole alcohol enhances flavor bit.
Sounds like you were on the money flavour profile but the carrying power of ethanol was counter productive. I would actually recommend a pure steam distillation to get a gin-eeee water emulsion of botanical oils. But I would used a chilled water Column and not just an air still because it’s likely to have a bunch of excesss super heat that might carry what you’re looking for into the atmosphere, wanna get that condensate down as low as possible.
Hey have you ever hear of a booze called Bonekamp. If you know Jägermeister you may know Underberg the more straight sweetness cosine too. Bonekamp is the fare strange uncle of both. Around 54%0 near not sugar a butt full of bitter herbs. You can buy four tiny flasks each with 0,02 liter for about 1,-€. It's badly overlooked as a Ingredients for cocktails with a strong forward taste.
How do you deal with the cloudiness after dilution with water? It is always problem to me and only working solution I know is to filter it quickly through charcoal. It looses some flavour, but is clear. Other methods like partial dilution over few times, doesn't seem to work well.
Often the cloudiness disappears in few minutes, as it did here if you watch closely. Otherwise you have 'louching' which is most easily 'cured' by adding to the ABV of the gin to get the oils back into suspension likely you need to get around 50-60% to clear it back up. But the louching is a badge of honor in many ways - it visually shows how much flavor was packed into the gin!
To test your "mixing" concept - bottle and put into freezer! Water has not yet "merged" and it will freeze! Same with vodka Let it sit for a day or two before you bottle
No, I checked both Countdown and New World supermarkets (the main NZ supermarkets) and there are a few brands of ranch dressing available. I'm not sure why Jesse said that.
You love torturing us with that 5gal barrel of Lovechild tettering off the edge of the counter behind you the whole time. I couldn't even hear the video 😂
Because Aquavit is FLAVOURED,it means not clear product ---> Akvavit is distilled from grain or potatoes and is flavoured with a variety of spices and herbs. It is also popular in Northern Germany
Pro distiller here. I've had good luck infusing botanicals into vodka using a whipping siphon with nitrous oxide cartridges. Let it sit under pressure for 5-15 minutes before adding into the air still. I've been able to go from scratch to a canned gin and tonic in only a couple hours when I'm rapidly prototyping.
I second this! It’s a much faster process!
Except the pro part, I’d like to go pro, but permits are a lot…
Hell yeah, that’s an awesome pro tip!
To paraphrase Juila Child:
I enjoy cooking with gin, sometimes I even put it in the food.
Would you be willing to post your Ranch recipe?
Yes this please!
I third this!
Please?
i just remembered that it's been excatly one week since i made my first ever Gin, and i just tasted it again now. and man you are not wrong when you say to let it rest for a week. when the one i made was fresh off the still, it was like breathing fire, now it's smooth and i can actually taste some of the more subtle flavors.
i mixed two or three of the recipies in some of your videos plus a little extra i felt would be good to mix in, and i am impressed at how good the result got. You deserve a lot of the credits for my sucess since all i know about making Gin is from watching your videos for the last 6 months.
thanks for your work, all the way from Denmark... :)
P😢
Jesse, I save my old white oak staves after ageing a "Bourbon" or UJSSM.
Soak staves in water and drop in the smoker. Then I smoke a homemade Kielbasa (Polish sausage) for 4-6 hours.
Chop up the Kielbasa, and put it in a crock pot with baked beans (pick your recipe) and some of the Same Spirit from the staves.
Let it simmer for 2 or 3 hours adding more spirit to taste.
Serve in a Bread Bowl with Sharp Cheddar or Sour cream, and fried onions atop.
Add hot sauce to taste depending on the season and how much Beer may be consumed.
Cheers my Friend!
LOVE this, “because I want gin now.” I use this method for my weekly gin using store bought 50% abv vodka, a Chinese airstill and some version of a Jesse gin recipe and have never been disappointed! Thank you for all the education that got me here! 🥃 Cheers 🥃
Have you ever considered using the herb Lovage as a botanical? Had a big bush of it in the garden of my last house, it has a fragrant peppery bitter celery vibe. it would probably go well with coriander and cucumber :)
Just vaguely related, but coincidentally, I tried a sample of a gin at the liquor store the other day that blew my mind. Not only was it delicious, but it's literally the cheapest brand they carry. $8 a 1/5 out the door. Very floral flavor, light on the juniper, think I tasted sarsaparilla and ginger.
@14:05 know it didn't matter that much for this video, but just want to quickly point out for newbies that the 400ml reading would have actually been slightly less due to the displacement from the alcometer. Bugger all but worth noting if trying to be super accurate with ABV 😉.
And would live to see Jessie's take on a whisky compound butter for steak.... Yummmmm
Loved this one buddy! Since it´s illegal here i can´t partake, but sipping my own mead for MIdsummer!
You can use vacuum pressure to speed macerate / speed infuse the botanicals into the spirit before adding to the still. Food preservation vacuums work great for this, especially if you have the jar attachment.
Hey Jesse, when you measured the volume of the spirit off the still and noted that it must've been on a tilt, you had the hydrometer in the graduated cylinder. Did you account for the volume of the hydrometer when you took the reading? Or could that explain the discrepancy between the measuring cup and the graduated cylinder?
When you have a small volume that you want to dilute down, bet to measure the volume with the alcoholometer out of the measuring flask. Then add the alcoholometer. Otherwise you are taking a larger volume reading with the alcoholometer in the spirit.
You’re correct, but Jessie already had measured it at 400ml before he tested the proof
@@jaymcbakerk pretty sure he took the reading from the beaker, he said the measuring jug was on a tilt @14:05. For accuracy you should definately remove the alcometer, especially at 400ml. Probably closer to 350ml with it out which would have made it closer to 42% with the same amount of water.
I appreciate your channel, making rum with brown sugar, not filtering, and its really nice. Amazing hobby
i'm qurrious, can a ultrasonic cleaner cut down the resting time for a gin? my thinking is that perhaps the one week rest after proofing down a gin can perhaps be cut down t one or two hours in a ultrsonic bath, just like you can somewhat do with oak chips for whisky ageing...
I don’t have time to look up the exacts, but I’ve read that adding vodka to tomato sauces like for spaghetti, pizza, probably chili, that something in the tomato is alcohol soluble and really kicks things up. I haven’t tried a side by side, and I don’t remember where I read it to reference it, but makes sense to me!
Love the air still content!
You can buy ranch it's with salad dressing and stuff. I think Eta brand. Can't remember but had some in the fridge last week
I am gonna ask you to try and distill brisk ice tea into a beer or iPad. Ik the likely hood of this being read and seen is slim to none but I thought I would try. Any way love the video. Its always fun to learn and watch.
I ment I PA
I'm very interested in the whole gin thing. But I do not have an air still. I would sure love to see a video on making gin with a keg still using a gin basket
Now it's time for a meme spirits video of putting ranch ingredients in a vodka and distilling it. 😂
That’s where I thought he was going.
make a coffee straner cup with what you need and through the alcohol in the water jar of the espresso maker
I use a suve to do mine. Gallons glass jar. And then once done right into the still...
If you have a wacum pump it goes faster and the temperature will be lower , the drawback you cant taste after you have got rid off the "foreshot"
You should try making Aquavit! The Dill / Caraway would be insane in your ranch ❤
Try a hobenaro and basil infused whiskey to add to a good mutton stew. Believe me it will liven up an already delicious meal
Been watching your (excellent) content for a while, and I have a suggestion for the next Meme Spirits!
In Scotland, we have a hearty beer called Innis & Gunn. They have many flavours. Most of which are Oat based beers. For their premium ranges they age beer in Whiskey/Rum/Sherry (also known as the Original, Rum Finish and PX varieties) barrels, and they are freaking delicious... and quite alcoholic (6-7%ABV). What I want to know is, how would "The Original/Rum Finish/Gunnpowder/Irish Cask" taste if it was redistilled and put into another cask as a whiskey? It'll either be bladdy marvelous or have your chest hair fire out like porcupine quills.
If anyone could do this, you can! FOR SCIENCE!!
So inspiring !! I just need to know, I see you just turning your Air Still on. I have the Vevor with the timing dual temp display. What temperature should I set it to ? Also, can I bring it up gradually just like I would do for regular vodka/neutral spirit ? Thank you so much !
This item does not allow you to regulate the temperature, it is built to distill the water and not to distill the alcohol.
Wrong sorry. That's a Still Spirits Air Still and its specifically made for alcohol. Its legal to make here in NZ, That is absolutely not a water distiller
@@dannyharrison7591 I have one of a different brand but practically identical and I use it to make distilled water to cut gin
How about a gin that incorporates local botanicals? The distillery in my town made a gin with local bush(AUS) botanicals, and it was a sellout.
With love from Nigeria ❤️
Everything that has to do with fruit and cakes benefit from alcohol. Fruit salad? Add some liqueur or brandy! Spongey cake? Add Rum instead of Rum essence. Doing a Barbeque and you know that beer is a nice marinating addition, why not whiskey? I totally agree with the whole alcohol enhances flavor bit.
Yup, totally agree mate
A pecan flavor bourbon is good for coffee and cooking
Sounds like you were on the money flavour profile but the carrying power of ethanol was counter productive.
I would actually recommend a pure steam distillation to get a gin-eeee water emulsion of botanical oils.
But I would used a chilled water Column and not just an air still because it’s likely to have a bunch of excesss super heat that might carry what you’re looking for into the atmosphere, wanna get that condensate down as low as possible.
Hey have you ever hear of a booze called Bonekamp. If you know Jägermeister you may know Underberg the more straight sweetness cosine too. Bonekamp is the fare strange uncle of both. Around 54%0 near not sugar a butt full of bitter herbs. You can buy four tiny flasks each with 0,02 liter for about 1,-€. It's badly overlooked as a Ingredients for cocktails with a strong forward taste.
How do you deal with the cloudiness after dilution with water? It is always problem to me and only working solution I know is to filter it quickly through charcoal. It looses some flavour, but is clear. Other methods like partial dilution over few times, doesn't seem to work well.
Louching should be celebrated, not rectified.
Often the cloudiness disappears in few minutes, as it did here if you watch closely. Otherwise you have 'louching' which is most easily 'cured' by adding to the ABV of the gin to get the oils back into suspension likely you need to get around 50-60% to clear it back up. But the louching is a badge of honor in many ways - it visually shows how much flavor was packed into the gin!
@@danthemann precisely. Distilleries wish they could sell cloudy gin.
To test your "mixing" concept - bottle and put into freezer! Water has not yet "merged" and it will freeze!
Same with vodka
Let it sit for a day or two before you bottle
Love the real time expectations of the hobby. This is hobby can be a time suck.
Sour Cream = Ranch Dip
Buttermilk and Mayo = Ranch Salad Dressing
You measured the gin volume with the alcohometer in the cylinder. Check your abv, overshot your water addition i believe.
Loved this vid!
I use whiskey in my chili all the time. Especially Andalusia Stryker.
A mesquite bourbon would be good for grilling
Is ranch dressing illegal in New Zealand?
No, I checked both Countdown and New World supermarkets (the main NZ supermarkets) and there are a few brands of ranch dressing available. I'm not sure why Jesse said that.
Hi
I think we saw you in NewWorld today
Will have a good at this gin but with the t500
Instead of full out sour cream maybe try half Greek yogurt and or almond milk for a sweeten.
speed gin: live next to the liquor store
The Bottle-O may be quite a few km away. 😁
The Ron Swanson giggles throughout is so good.
Yah, Kenji is like the second generation of Harold McGee. I love Food Lab and the media he creates.
hmmm. maybe we can make a fast absinthe to make absinthe ranch
You love torturing us with that 5gal barrel of Lovechild tettering off the edge of the counter behind you the whole time. I couldn't even hear the video 😂
I add homemade bourbon to my bacon cure….. I’ll share the recipe if you want
All I can say is that everybody needs to try vodka sauce. No, it doesn't taste like vodka. It just somehow makes the flavor pop.
have you ever made a single malt rye whiskey
I think Jessie has fried his brain on bright lights and high test.
You NEED to make a "gin" with only the seasonings used to make ranch!
what was your distilling temp?
Distilling temperature is usually 78 between 93 Celsius, depending on mash ABV
Why can't you buy ranch dressing in New Zealand?
Using the phone for "cut ins" is totally fine!
Gin in under 1 Hour !! 🎉
very very cool vid
I respect ranch, but gotta say, blue cheese every day of the week!
I have an idea how bout you come up with a brandy recipe to put in Christmas cake or maybe a gin.....?
Ma man!
Yum, Laphroaig gin
Do a mesquite whiskey
Proper vodka is made from potato, not from grain 😢
Oh noes! Ranch in the beard, now he has to shave.
Not happening, no shaving around here. Nice try though.
Moral of the story: use one tablespoon. 😂
Who on the world starts making ranch dressing and thinks oh let's put some alcohol in and get drunk while eating ranch 🤣🤣🤣
I bet vodka or PGA would be perfect.
Mussles but a gin instead of white wine.
Or you know pasta ala vodka with any other spirit than vodka😂
❤
Jessie, Can you please Viking braid your beard ? it would look kick ass!
Couldn’t you just take a vodka, add the botanicals and steep for a period of time and filter it?
This is definitely a doable method and would work, but the flavors won’t be the same.
Just make buttermilk, it's just milk and vinegar
Give it a fancy name, focus on a (maybe) rarely used botanical and sell it for the price of an decade ore more ageded whisky 😂
I know the channel is about distilling but why not do some videos with macerated spices like Aquavit or similar.
Because Aquavit is FLAVOURED,it means not clear product ---> Akvavit is distilled from grain or potatoes and is flavoured with a variety of spices and herbs. It is also popular in Northern Germany
Why are you not allowed to buy ranch in new zealand
I'm a gen and 7UP guy
I am curious about then other way around , Ranch flavored vodka.
Vodka can NOT be flavoured.....rules is rules--- vodka- water
Still amazes that people want to do anything with gin intentionally. Probably the most vile stuff ever.
Probably not first.
Of course not, because im first.