Did I answer your gin question today? Feel free to send me more gin distillation questions, and if I get enough I will make another one of these videos.
I love the part of separately infusions. Then mixing. I live in AZ. So fresh juniper berries, are available. And oronges,lemons,and limes. I see this all differently now. Make the individual high proof. Then cut and mix. As it comes available. In stead of throwing out lemon peals. What a concept. Thx: Chuck
This channel helps me to appreciate spirits more. Knowing the steps, the inside outs, so much precision in the knowledge that i can't get on the first page of google search. Thanks Miss Brewbird!
Miss Brewbird! I've said it before, but will always say it. If it wasn't for you I wouldn't know squat about making gin. You taught me well. Your channel has several videos on the subject as well as downloadable charts. The ingredient wheel is my favorite. THANK YOU!
Thanks for the support as always. I just started working at a new distillery where I have been tasked with developing some new gin products, so there are more gin videos in the works as well as other spirits too😉
i'm new to gin making but i have produced a lot of rum from scratch....since i live in a tropical area, close to sugar cane producers, i make my base spirit for gin from molasses. i have been experimenting with different methods and still heads as well as ingredients and processes. what i have found that works for me is to use a copper packed SS reflux head for both the stripping and spirit run, giving me an ABV after those two distillations in the mid 60%ABV range..... i then macerate my ingredients in this alcohol for 2 days, i then reintroduce this "infusion" into the still through a strainer and distill a third time but using a moonshine/whiskey still head, so as to retain more flavor. i will crush the juniper berries, coriander seeds and green cardamom but leave the citrus peels intact. after watching this video it seems the maceration is not normally done in alcohol. what do you think? my first two experimental rounds of gins, totalling 9 different recipes (and infusing/macerating them for a month) were not satisfying, though i'm not sure if it was the maceration as much as the ingredients were not to my liking. i was about to toss out the volume of these two rounds (saving one bottle from each recipe as an archive), when i decided to experiment... i distilled this a fourth time, being more strict in my hearts/tail cuts. i was surprised at how persistent the flavor maintained (theorizing before hand i might get a neutral spirt, but no), then i distilled it a fifth time, being even more strict in the cut..... the results were the best gin i've ever made or tasted.... i attribute this result mostly to the addtional distillation and stricter cuts. gin is a very naked spirit as far as your cuts go, be strict, no tails..... an aged spirit can hide some tails or even be improved but not gin.
Hi, sorry for my late reply. Thanks for the summary. Maceration is common. I think what is uncommon is that you crushed the juniper, coriander seed, and cardamom. You may get a different flavour profile if you leave them uncrushed. That's true, aged spirits generally include more tails since the harsher flavours will mellow out with aging.
Love your channel! Funny you're having this topic now, as I've just done two runs side by side - one with maceration and one without. I did have a question around crushing or not crushing and in the end didn't, so this video is answering quite a few of my questions. Haven't blended and tested my cuts yet, so can't comment which method I like better, but it's an interesting learning curve anyway! Thanks for your videos!
Thank you Brewbird for all your clips, a great sours for us that chasing the craft. You mentioned that some botanicals macerated better in a lower abv and some in higher ,could you tell us more about witch botanical that get a stronger taste in a stronger abv. //Bo
@@MissBrewbird I have played a little with maceration ABV. The only thing that I have seen really benefit from high %ABV are almonds and pistachios. I have gotten better flavor from these using 95% neutral spirits. Other than the nuts, everything I have tried, seems to work fine at 50%. Your thought?
i love the information you have highlighted very informative, one question what is the formula for a five gallon wash, how much of the 6 ingredients you mentioned. it would be very helpful if you reply thanks
Thanks for this. Great to have so much knowledge packed into an episode. At what ABV are commercial distilleries usually collecting their gin at? I once forgot a bit of copper packing in my column and ended up with a gin around 80% ABV (out of curiosity I decided to continue with the run when I realized what I had done and ran it even slower). I noticed the flavours coming through were a lot lighter or my mind was playing tricks on me.
Thanks for the table of contents there is a lot here. I'm looking forward to making a nice London dry this winter. I suspect most whiskey distilleries need to start somewhere and selling vodka and gin provided by the truckload buys time for the whiskey barrels to age. Vodka and Gin are a great deal more about marketing than the product.
thanks for the clear explanation in your videos. I distill in a T500 boiler where I have to distill with at least 10 liters. What ratio of ingredients should I use or can I add 10 times the amount stated on your Botanical card? Thank you!
Hey, yes the amounts on the sheet are for 1L, so you can just multiply the botanicals by the volume you'd like to make. For instance if you need 20g of juniper berries for 1L and want to make a batch size of 15 L, just do 20g x 15 =300g.
Hi,I made my own gin recipe and gin brand,my recipe is for 1l copper still,how I will transfer my recipe for 20 liters copper still and for 500 l copper still? It is a rule?
Hi, you can usually just multiply your ingredients by whatever factor you want to increase it by. So if you have a recipe for 1L and want to scale it up to 20L you can just multiply amounts by 20. You may need to make small changes to the quantities as you scale up, but since you are scaling up on the same type of still it should be quiet similar.
In the beginning you get a kind of nail varnish smell and flavour and then near the end you just get less flavours from the botanicals and it is not so sweet anymore.
hi- you say that if one macerate the gin say for 48 hours, then it takes longer to get ready for market. Are you referring to the " should rest for 14 days" maturation in that ? .. so that a gin that macerates for, lets say 48 hours, would require longer maturation time .. like a month ?
Loving your videos, especially as they are often set at small quantity’s like 1 litre at 40% I am trying to clone my favourite Gin which is blue bottle Mary-le-Bone! It says it has the following botanicals, and I was hoping to get your best guess at the ingredient weights for 1 litre :- Juniper Coriander Camomile Lemon balm Lime flower Cloves Grapefruit peel Sweet orange peel Lemon peel Angelica root Florentine iris Liquorice root Cassia bark Are you still at the Shakespeare Distillery? You look to be having fun!!
I have never tried that gin before, so I wouldn't be able to guess any of the botanical amounts. I am not at the Shakespeare Distillery anymore, I went back to Canada.
Ooh, I haven't done enough experimentation to have an opinion on that. I'd have to make the same gin recipe and then do those three experiments to see which one I liked more.
Hi Casey, I would say it depends on your gin recipe since your gin recipes will have different botanicals in them. The best way is to do a small-scale test and decide which you prefer.
Very instructive video, thanks for the time you take to teach people ! Some questions here if I may : Do you know if using less botanical but during a longer maceration have a similar effect ? Also i saw multiple video where people also boil (pot still) the same botanicals after using them for maceration, any thoughts on this (let say for "standard botanical as Juniper, coriander, Angelica root, cardamon..) ? I had some issue finding the Angelica root, i finally found some in a chinease market, they called it Angelica Dahurica a.k.a dong quai , is it the right product ? (have a weird smell) What do you think about using extract (almond, orange, vanilla) ? Can we use them directly in the pot for boilling ? Is the maceration ABV affect the qty of botanical you will use ? Do you have any favorite/easy to read books you recommend for a home distiller ?
Brew Bird how are you? Do you know any brand yeast for open fermentation? I live in Mexico 🇲🇽 at this time, and help over here is hard to come by. Thank you
If you are fermenting it with the intent to distil then just buy a yeast that is labelled for distilling. These yeasts are able to survive higher density wort and higher %abv.
You mention some flavors are water soluble and others are alcohol soluble. Which are which and is there are way to make an educated guess with something new?
I haven't done enough research/testing to give out a list. I suppose you could take a botanical and steep one in water and the other in a neutral oil for a period of time to figure out which flavours come out in each.
Very informative and timely! I’ve just made my first NGS and am experimenting with flavored moonshine, but saved some to make my fist gin. I’ll be deciding on the base ingredients and running it sometime this week. I’ll probably try to keep it simple for the first try. I do have an evergreen with juniper berries on it now, can I pick and use them as they are?
Hi Rich. There are over 45 different types of Juniper berries, some of them are poisonous, so be careful. If you know you have the Juniperus communis then it is okay.
At what temperature should we distill the macerated liquid so that we get best flavour & aroma without any off notes. Will low temperature such as 50 or 60 degree celcius woukd work or not. Or 80 degree is neccesary for distillation. Hoping for a quick reply from ur side it will help me a lot. Thanks in advance.
The temperature to distil? Well ethanol boils at 78C, so you'll need to get to that temperature at least. Then you will bring up the temperature until what you collect does not taste good. If you collect the distillate in more containers, then even if what you are collecting tastes bad it is okay as you can can simply not add those containers to the final product.
@@MissBrewbird i hv also tried distilling after removing botanicals from macerated alcohol, but burnt smell is still present. I hv also discarded first 20 ml distillate & collected only 400 ml distillate after that & discarded the rest but problem is not solved. I m not getting good aroma gin without burnt off notes. Pls. help i'll be very thankful to u.
I did not understand your answer and I ask for a more precise answer. Can I mash the GIN ingredients (say 7 days) in about 70% alcohol and then filter and distill only the liquid? What will I get, quality GIN or GIN with less aromas? What do you think I should use 70 percent alcohol from Apples to produce GIN and what quality of GIN will I get?
Hi Brewbird, a first call programme. I think I’m going to try the maceration process . Question: if I do that for 24 hours, remove the botanicals and distill again will the flavours of the botanicals be removed? Or: after the maceration time, do I run the still with the botanicals still swimming in the spirit? Many thanks in advance, T.
I think you have gone out of your way to not answer any of the questions. You have deliberately sat on the fence, and said to your subscribers, "Work it out for yourselves". While I don't disagree with the sentiment, what is the point of producing a video titled, I'll give you the answers to all the frequently asked questions, and then deliberately avoid answering any of those questions. Click bait.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Did I answer your gin question today? Feel free to send me more gin distillation questions, and if I get enough I will make another one of these videos.
Hello! can anyone explain me the difference between distill and re-distilled gin?
Hi,great video,how can I modify the 1 l still gin recipe to 20 l and to 500 l still gin recipe.What proportion should I use.
I love the part of separately infusions. Then mixing. I live in AZ. So fresh juniper berries, are available. And oronges,lemons,and limes. I see this all differently now. Make the individual high proof. Then cut and mix. As it comes available. In stead of throwing out lemon peals. What a concept.
Thx: Chuck
This channel helps me to appreciate spirits more. Knowing the steps, the inside outs, so much precision in the knowledge that i can't get on the first page of google search.
Thanks Miss Brewbird!
Happy to help! First time I've seen you in the comments too.
Hi congrats on the video! Really great. Any good book references to reccomend on gin making process?
You brought up questions I didn't even know I should ask!
Great information well presented. We come away from your videos much better informed. Thank you Brewbird! You did it again!
What perfect timing … my plans are to replenish my gin stock in the next couple of weeks. Thanks!!
Perfect!
I must say, I really lurn a lot from you. Thanks to Jesse for introducing you🙂
😀 Thanks, that's what I like to hear.
As a panelist who often gets the opportunity to take part in these, this was an interesting breakdown for me.
Nice to hear!
Well done exceptional knowledge.
Fantastic video. Very thorough selection of questions as well
Glad it was helpful!
Thanks Brewbird for your hard work to make this informative video. Love it!
Thank you! I love getting answers to questions I did not even know that I should ask. Keep up the good work!
Incredible video, can't believe you don't have more subscribers
Thanks I know, I wish I had more too 😿😿😿
Miss Brewbird! I've said it before, but will always say it. If it wasn't for you I wouldn't know squat about making gin. You taught me well. Your channel has several videos on the subject as well as downloadable charts. The ingredient wheel is my favorite. THANK YOU!
Thanks for the support as always. I just started working at a new distillery where I have been tasked with developing some new gin products, so there are more gin videos in the works as well as other spirits too😉
Crisp, clear instructions. Thank you for a great video. Keep these videos coming.
Thanks, will do!
Great info, Thanks!
Really informative and helpful Video! Can't wait seeing more videos regarding gin production !
Cheers from Austria!
More to come!
This was great, thanks Miss Brewbird
Glad it was helpful!😆
Thanks Brewbird. How great it is to get such info
Glad it was helpful!
Good content. Thank you for sharing.
Thanks for watching😊
i'm new to gin making but i have produced a lot of rum from scratch....since i live in a tropical area, close to sugar cane producers, i make my base spirit for gin from molasses. i have been experimenting with different methods and still heads as well as ingredients and processes. what i have found that works for me is to use a copper packed SS reflux head for both the stripping and spirit run, giving me an ABV after those two distillations in the mid 60%ABV range..... i then macerate my ingredients in this alcohol for 2 days, i then reintroduce this "infusion" into the still through a strainer and distill a third time but using a moonshine/whiskey still head, so as to retain more flavor. i will crush the juniper berries, coriander seeds and green cardamom but leave the citrus peels intact. after watching this video it seems the maceration is not normally done in alcohol. what do you think? my first two experimental rounds of gins, totalling 9 different recipes (and infusing/macerating them for a month) were not satisfying, though i'm not sure if it was the maceration as much as the ingredients were not to my liking. i was about to toss out the volume of these two rounds (saving one bottle from each recipe as an archive), when i decided to experiment... i distilled this a fourth time, being more strict in my hearts/tail cuts. i was surprised at how persistent the flavor maintained (theorizing before hand i might get a neutral spirt, but no), then i distilled it a fifth time, being even more strict in the cut..... the results were the best gin i've ever made or tasted.... i attribute this result mostly to the addtional distillation and stricter cuts. gin is a very naked spirit as far as your cuts go, be strict, no tails..... an aged spirit can hide some tails or even be improved but not gin.
Hi, sorry for my late reply. Thanks for the summary. Maceration is common. I think what is uncommon is that you crushed the juniper, coriander seed, and cardamom. You may get a different flavour profile if you leave them uncrushed. That's true, aged spirits generally include more tails since the harsher flavours will mellow out with aging.
Thanks a lot.
Love your channel! Funny you're having this topic now, as I've just done two runs side by side - one with maceration and one without. I did have a question around crushing or not crushing and in the end didn't, so this video is answering quite a few of my questions. Haven't blended and tested my cuts yet, so can't comment which method I like better, but it's an interesting learning curve anyway! Thanks for your videos!
Fantastic!
Great channel! Thank you for all the content.
Thanks for watching!🤗
Thank you, Great information. Thanks for the education.
Glad it was helpful!
Great information , thank you
Thank you Brewbird for all your clips, a great sours for us that chasing the craft.
You mentioned that some botanicals macerated better in a lower abv and some in higher ,could you tell us more about witch botanical that get a stronger taste in a stronger abv.
//Bo
Hi Bo, I haven't done enough research to say definitively which botanicals are better steeped at low vs high %abv, sorry.
@@MissBrewbird I have played a little with maceration ABV. The only thing that I have seen really benefit from high %ABV are almonds and pistachios. I have gotten better flavor from these using 95% neutral spirits. Other than the nuts, everything I have tried, seems to work fine at 50%. Your thought?
i love the information you have highlighted very informative, one question what is the formula for a five gallon wash, how much of the 6 ingredients you mentioned. it would be very helpful if you reply thanks
another great video!
Thanks for this. Great to have so much knowledge packed into an episode. At what ABV are commercial distilleries usually collecting their gin at? I once forgot a bit of copper packing in my column and ended up with a gin around 80% ABV (out of curiosity I decided to continue with the run when I realized what I had done and ran it even slower). I noticed the flavours coming through were a lot lighter or my mind was playing tricks on me.
The start of collection is around the 80s, high 70s, then maybe collect until around 65%abv. It depends on flavour though.
Thanks for the table of contents there is a lot here. I'm looking forward to making a nice London dry this winter. I suspect most whiskey distilleries need to start somewhere and selling vodka and gin provided by the truckload buys time for the whiskey barrels to age. Vodka and Gin are a great deal more about marketing than the product.
Yes I agree, vodka especially is just a marketing game.
thanks! Another great and informative video.
💖😊 thanks
A lot of good information
Glad it was helpful!
can you please explain on how to upscale the botanicals after you're done testing with 1 liter batches and want to go forward with larger volumes?
Super helpful. Thanks!
Hello,have you ever tried maple wood chunks to age liquor? mean after distilling? thank you and for this vid too!
No, I've never tried that. Let me know how it goes if you do it.
thanks for the clear explanation in your videos. I distill in a T500 boiler where I have to distill with at least 10 liters. What ratio of ingredients should I use or can I add 10 times the amount stated on your Botanical card? Thank you!
Hey, yes the amounts on the sheet are for 1L, so you can just multiply the botanicals by the volume you'd like to make. For instance if you need 20g of juniper berries for 1L and want to make a batch size of 15 L, just do 20g x 15 =300g.
How do you dillute the ngs safely?
Slowly add water, mix, and measure the alcohol percentage so that you don't overshoot your target abv.
Very informative...
Glad you think so!
Hi,I made my own gin recipe and gin brand,my recipe is for 1l copper still,how I will transfer my recipe for 20 liters copper still and for 500 l copper still?
It is a rule?
Hi, you can usually just multiply your ingredients by whatever factor you want to increase it by. So if you have a recipe for 1L and want to scale it up to 20L you can just multiply amounts by 20. You may need to make small changes to the quantities as you scale up, but since you are scaling up on the same type of still it should be quiet similar.
Great informative video brewbird. What flavours come off at different times during distillation / extraction?
In the beginning you get a kind of nail varnish smell and flavour and then near the end you just get less flavours from the botanicals and it is not so sweet anymore.
hi- you say that if one macerate the gin say for 48 hours, then it takes longer to get ready for market. Are you referring to the " should rest for 14 days" maturation in that ? .. so that a gin that macerates for, lets say 48 hours, would require longer maturation time .. like a month ?
Your content is amazing. With a 6 gallon sugar wash how many juniper berries would you recommend for vapor infusion.
Without any other information, I would say 15-25g/L.
Loving your videos, especially as they are often set at small quantity’s like 1 litre at 40%
I am trying to clone my favourite Gin which is blue bottle Mary-le-Bone! It says it has the following botanicals, and I was hoping to get your best guess at the ingredient weights for 1 litre :-
Juniper
Coriander
Camomile
Lemon balm
Lime flower
Cloves
Grapefruit peel
Sweet orange peel
Lemon peel
Angelica root
Florentine iris
Liquorice root
Cassia bark
Are you still at the Shakespeare Distillery? You look to be having fun!!
I have never tried that gin before, so I wouldn't be able to guess any of the botanical amounts. I am not at the Shakespeare Distillery anymore, I went back to Canada.
I know its all personal but a question on citrus. Do you prefer maceration, just tossing it in the still or putting it in the vapor path?
Ooh, I haven't done enough experimentation to have an opinion on that. I'd have to make the same gin recipe and then do those three experiments to see which one I liked more.
@@MissBrewbird I unfortunately don't drink that much gin to make that much to find out. So far maceration is what worked for me.
Great video! Is it better to macerate in a higher ABV then dilute before distilling, or dilute to desired ABV and macerate? Does it make a difference?
Hi Casey, I would say it depends on your gin recipe since your gin recipes will have different botanicals in them. The best way is to do a small-scale test and decide which you prefer.
Very instructive video, thanks for the time you take to teach people !
Some questions here if I may :
Do you know if using less botanical but during a longer maceration have a similar effect ? Also i saw multiple video where people also boil (pot still) the same botanicals after using them for maceration, any thoughts on this (let say for "standard botanical as Juniper, coriander, Angelica root, cardamon..) ?
I had some issue finding the Angelica root, i finally found some in a chinease market, they called it Angelica Dahurica a.k.a dong quai , is it the right product ? (have a weird smell)
What do you think about using extract (almond, orange, vanilla) ? Can we use them directly in the pot for boilling ?
Is the maceration ABV affect the qty of botanical you will use ?
Do you have any favorite/easy to read books you recommend for a home distiller ?
Brew Bird how are you? Do you know any brand yeast for open fermentation?
I live in Mexico 🇲🇽 at this time, and help over here is hard to come by. Thank you
If you are fermenting it with the intent to distil then just buy a yeast that is labelled for distilling. These yeasts are able to survive higher density wort and higher %abv.
@@MissBrewbird I am looking for a commercial brand name? Do you know any brand name? Thank you
I would just google 'distilling yeast' and see what comes up.
@@MissBrewbird really, thanks for nothing
Can I use Sugarcane Neutral Alcohol instead of Grain?
yes you can
The real question we all need an answer to, is how do we avoid hangovers. We need a full proof trick
I'll have to consult with a biochemist and maybe an MD too, but actually I think that is an amazing idea for a video. Thanks!
@@MissBrewbird rad!
You mention some flavors are water soluble and others are alcohol soluble. Which are which and is there are way to make an educated guess with something new?
I haven't done enough research/testing to give out a list. I suppose you could take a botanical and steep one in water and the other in a neutral oil for a period of time to figure out which flavours come out in each.
Very informative and timely! I’ve just made my first NGS and am experimenting with flavored moonshine, but saved some to make my fist gin. I’ll be deciding on the base ingredients and running it sometime this week. I’ll probably try to keep it simple for the first try.
I do have an evergreen with juniper berries on it now, can I pick and use them as they are?
Hi Rich. There are over 45 different types of Juniper berries, some of them are poisonous, so be careful. If you know you have the Juniperus communis then it is okay.
At what temperature should we distill the macerated liquid so that we get best flavour & aroma without any off notes. Will low temperature such as 50 or 60 degree celcius woukd work or not. Or 80 degree is neccesary for distillation. Hoping for a quick reply from ur side it will help me a lot. Thanks in advance.
The temperature to distil? Well ethanol boils at 78C, so you'll need to get to that temperature at least. Then you will bring up the temperature until what you collect does not taste good. If you collect the distillate in more containers, then even if what you are collecting tastes bad it is okay as you can can simply not add those containers to the final product.
@@MissBrewbird i hv also tried distilling after removing botanicals from macerated alcohol, but burnt smell is still present. I hv also discarded first 20 ml distillate & collected only 400 ml distillate after that & discarded the rest but problem is not solved. I m not getting good aroma gin without burnt off notes. Pls. help i'll be very thankful to u.
I did not understand your answer and I ask for a more precise answer. Can I mash the GIN ingredients (say 7 days) in about 70% alcohol and then filter and distill only the liquid? What will I get, quality GIN or GIN with less aromas? What do you think I should use 70 percent alcohol from Apples to produce GIN and what quality of GIN will I get?
i make my Gin from Mead that i also make from my bees, the flavor profile is so much better and very smooth.
Mmm mead. I've never distilled mead before, I bet it is awesome.
Hi Brewbird, a first call programme.
I think I’m going to try the maceration process . Question: if I do that for 24 hours, remove the botanicals and distill again will the flavours of the botanicals be removed? Or: after the maceration time, do I run the still with the botanicals still swimming in the spirit?
Many thanks in advance, T.
Hi Thomas! Usually after the maceration we leave the botanicals in the still and run the distillation.
Many thanks.
I wish to have ur mail and this is good explanation
I think you have gone out of your way to not answer any of the questions. You have deliberately sat on the fence, and said to your subscribers, "Work it out for yourselves". While I don't disagree with the sentiment, what is the point of producing a video titled, I'll give you the answers to all the frequently asked questions, and then deliberately avoid answering any of those questions. Click bait.
Yes. It's better. NGS is bad and has no flavor
Oh ... Great video. Thanks brewbird