Another great video, Darcy! A proud member of your patreon. I’m not terribly concerned about the minute alcohol content in the tinctures and extracts. Very excited for the upcoming sugar free episodes!
Thanks and thanks for the support on Patreon, it does help. For the first sugar-free episode, should arrive on Friday, we'll be looking at sucralose, allulose and erythritol. Cheers
As someone who, for the last year, has started getting into mixology but especially into doing syrups by infusion or maceration (I did a quinine tincture for a tonic water, and that one turned out pretty great), your channel is opening a lot of possibilities. Thank you very much.
Where has this video been all my life? 🤩 I have a relatively minor alcohol intolerance that makes it deeply unpleasant for me to consume alcohol in anything beyond a marinade (so no last-minute splashes of this or that wine in my dish, thank you very much!) But I've always been fascinated by the science behind baking and cocktails, despite having to find workarounds and non-alcoholic substitutes. I've always wondered if was possible to "science" my way to alcoholic flavors rather than relying so heavily on pre-bought stuff, and stumbled on a recommendation for your video. I can't wait to get started!
Welcome and glad you enjoy the video(s). I'm gearing up for more videos shortly, and there will be lots on non-alcoholic drinks, though I also have a series of cocktail videos I need to do (boost viewership). Cheers
Thank you so much, I really appreciate your effort and knowledge you provide to us. All of your videos will be beneficial to me in the near future. Thank you
Wow, had a simillar idea with aromatic and hop bitters in a spray, then watched your video on Hop water, now this. I need to get those percolator funnels to the EU, I'm tired of using bottles and silicone plugs.
Eisco Labs has them, but between me and the cold brew coffee people, they seem to be regularly out of stock, last I heard was 3 months. And lots more cool videos coming, I'm just getting started.
Amazing video - thanks Darcy. I would though not only use juniper but also some other botanicals to hyper-concentrate them. And I am looking very much on the future videos without the alcohol. The problem is, that in an Middle-Eastern country, it is not accepted to use alcohol (and I know, fresh apple juice stored for a couple of hours might have far more alcohol than this drink...). This is probably one of the reasons, why all these alcohol free spirits have such a difficult time to get onto the market. The question is, how could you for example replicate alcohol free tequila? Whisk(e)y, rum etc. is a bit more accessible (due to the more accessible flavors) - but already a big challenge - but tequila is basically my kryptonite.
Thanks Dominik. Once I get the preservative video out and the emulsifier video done there will more non-alcoholic options, which is important. As for tequila, that would have to be assembled from flavour compounds, I doubt you could get the same flavour without the fermentation and then the concentration via distillation. If you are curious, here is a research paper on the Odour Active Compounds in Tequila: onlinelibrary.wiley.com/doi/full/10.1002/jib.333
Interesting! I guess this is also a different way to make a compound gin, using percolation, if you dilluted the tincture appropriately w alcohol and water. Does it come out clear (as it seems to on the video) due to self-filtration of percolation, or does it have much of a hue or cloudiness like when done via just maceration, like in typical diy compound gin recipes one can find online (eg jeffrey morgenthaler's)? He uses a brita pitcher to filter it with I think charcoal in the end, and as far as I can see on the pictures, its still pretty yellowish at the end.
I have the list/formula over on my Patreon page (I have to support this channel somehow, but $5 for all the benefits is a deal I think) www.patreon.com/posts/gin-tincture-79791844
Hi Niklas from Sweden there are some things I dont quite understand, so I will put a bottle of gin along with 75 grams of my botancials and let is sit 4 24 hrs and then extract that. What it I distill increased quantity of botancials end then dilute the alcohol, would that work do you think?
You mentioned people typically use 10-20 kilograms of botanicals to make 2000L gin (50-90ppm). Does this ratio represent the maximum botanical load of the alcohol at a certain ABV, or just standard practice for the industry to make a balanced product that isn't overpowering? I'm curious how you think about botanical load, and determine the maximum amount of botanicals (and therefore flavor) that you an pack into any given quantity of spirit (especially for those spirits that are stronger flavored than gin like liqueurs and amaros). Thank you in advance! Super helpful explanation on the inherent challenges facing NA spirits producers - you can't fight science!
Hi, thanks for this video ! I'm really into those non alcoholic spirits and would like to make them better and thus waiting to see your next video on the topic ! If I understand correctly, a water distillation with the same ratio of botanicals as a Gin with added emulsifyer (soy lecitin ?) would make a beverage with the same oil content, right ?
Welcome. And water distillation with botanicals will produce and oil and a hydrosol, in which the hydrosol doesn't have much flavour. Emulsifiers are used in soda beverages to keep oil in water, but lecithin is the wrong type of emulsifier. It's for water in oil emuslions, not oil in water emulsions. But if you don't get that part I'll be doing a video on it shortly. Cheers
You have to factor in ppm of the oils. So gin is typically 60 to 90 ppm of juniper so it a drink using 45 mo of gin you get roughly 3 to 5 ppm of juniper. The extract is 10x stronger than gin in a smaller volume (100 vs 1000) so you get 3 to 5 ppm of juniper in the drink.
And I also calculate it using the oil content of the botanicals, around 2 to 3 percent, using 13 to 15 grams of botanicals extracted with 100 to 120 of navy strength gin and it works out to about 2 ppm, so maybe a third spray will add more flavour.
Hi, im currently trying to create a non alcoholic spirit. Its something im very passionate about. I have also found out the oils in time turn the drink a horrible yellow colour. I feel I have plenty of botanical flavour and I also use chilli after distillation to replicate the alcohol warmth feel. Do you know if theres a way I can filter the oils out? Maybe something like chilled filtering maybe? I hope you have the time to respond or another else who knows :) Thanks.
A number of people have asked for this but quinine is a prescription product so actually getting quinine from a reliable source would be difficult. Using cinchona is unreliable though there are recipes out there, but research quinine and it's complications before you attempt to make it.
Right. Problem is : If I had a bottle of gin in the kitchen, I would drink it. I need recipes for non alcoholic drinks that don't require an alcohol ingredient.
Seedlip does not mimic or create NA versions of spirits however… although there are MANY non alc gins out there, Seedlip does not create one or try to claim they do. All their stuff is their own original thing.
What would I do if I wanted to drink the "gin" neat? 10* as flavorful seems like it would be too strong to drink neat, and I like to drink my gin neat like a psychopath,
yep, here in Australia it's more expensive than many brands of gin, and our alcohol prices are extremely inflated by high taxes. For something that is not taxed the same as spirits, there's no excuse. Frankly, it's a con, and Art of Drink is far too kind. The fact that they have such a short shelf life is really disturbing. I only realised after watching this that my mother in law said to me a few weeks ago that hers has gone cloudy but that she thinks its still ok to mix. I think if she knew it was filled with bacteria that might change her mind. Texted her immediately. It's $50AUD water that attracts bacteria.
It bothers me that there's such a focus on ZERO alcohol. I guess I kind of get it for recovering alcoholics, though I would have thought having a dash of bitters wouldn't count... but addiction is strange and delicate, so I get it. But for the crowd who just want to cut down or have a non-alc option? Why is having less than 0.1% alcohol in your final product considered such a problem when it comes at the expense of flavour?
Oh man, I tasted Seedlip at a distributor tasting. Holy moly, I can't believe someone made that and figured they could sell it. People really will buy ANYTHING. Disgusting, watery, weak disjointed flavors... do not pay money for it.
The third option is to make the tincture described in the video. 0.1% alcohol is not going to do anything to your liver. You could drink 10 of those G&Ts every day for the rest of your life with no damage.
If people stopped asking if they could mix essential oils in water I wouldn't have to mention it all the f***ing time. If you can't handle free content, go away.
Gotta say, I'm rather disappointed in this video. Three reasons: 1) It's about 3x longer than it needs to be. I have no idea why everything is repeated at least once, often more. 2) Your math is off, like *way* off. You say at 8:06 that it's 10x stronger than gin (and at 8:45) but at 9:05 you say that each pump is a quarter of a mL, and that two of them are the equivalent to gin. A quarter of a mL is .008 oz, two pumps is .016 oz, and if it's 10x stronger than gin it's the equivalent of .16 oz, or 1/10th of the normal amount of gin for a drink. If you did the 20 pumps to get to the actual equivalent, you're at 1%, not .1%, which is no longer non-alcoholic. 3) It ultimately recommends using alcohol to make a tincture because water is not an effective solvent, as though alcohol is the only possible solvent for oils. Glycerol as an example is viscous and is a highly effective, food safe solvent, potentially *more* effective than alcohol. Why not just use a different solvent which isn't alcohol, then you don't need to worry about the resultant alcohol content at all?
Obviously my video wasn't long enough because everything in your comment misses the mark. 1. I'm a chemist not a video editor, but repetition helps people learn and now I'm going to have to repeat things 3X because you are below the curve. 2. Equivalent to gin in a gin in tonic, the concentrate is stronger but equals the terpene concentration of gin when sprayed into tonic. You are the only one not getting this. 3. Glycerol sucks as a solvent for terpenes (flavour compounds in juniper), as any chemist and they will agree. And most importantly, you don't get to be disappointed when you watch free content. If you paid me, then you could express your uneducated opinion. Stop being a troll.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
For anyone wondering Kikkoman soy sauce contains about 1.5% - 2% alcohol by volume
Thank you! Looking to improve NA cocktails and this is right in my wheelhouse.
Great episode! I’m in the Non-Alcoholic world. Looking forward to your future episodes on this subject. Thanks for sharing!
Hi. I am also looking to enter the non alcoholic spirits space
Another great video, Darcy! A proud member of your patreon. I’m not terribly concerned about the minute alcohol content in the tinctures and extracts. Very excited for the upcoming sugar free episodes!
Thanks and thanks for the support on Patreon, it does help. For the first sugar-free episode, should arrive on Friday, we'll be looking at sucralose, allulose and erythritol. Cheers
As someone who, for the last year, has started getting into mixology but especially into doing syrups by infusion or maceration (I did a quinine tincture for a tonic water, and that one turned out pretty great), your channel is opening a lot of possibilities.
Thank you very much.
Thank you, glad you find the videos helpful. Cheers
I haven't had time to watch your channel for a long time. I've missed it!
Mind blown! This is fantastic.
Where has this video been all my life? 🤩 I have a relatively minor alcohol intolerance that makes it deeply unpleasant for me to consume alcohol in anything beyond a marinade (so no last-minute splashes of this or that wine in my dish, thank you very much!) But I've always been fascinated by the science behind baking and cocktails, despite having to find workarounds and non-alcoholic substitutes. I've always wondered if was possible to "science" my way to alcoholic flavors rather than relying so heavily on pre-bought stuff, and stumbled on a recommendation for your video. I can't wait to get started!
Welcome and glad you enjoy the video(s). I'm gearing up for more videos shortly, and there will be lots on non-alcoholic drinks, though I also have a series of cocktail videos I need to do (boost viewership). Cheers
Thank you so much, I really appreciate your effort and knowledge you provide to us. All of your videos will be beneficial to me in the near future. Thank you
Fantastic! We needed this.
thnaks
Wow, had a simillar idea with aromatic and hop bitters in a spray, then watched your video on Hop water, now this. I need to get those percolator funnels to the EU, I'm tired of using bottles and silicone plugs.
Eisco Labs has them, but between me and the cold brew coffee people, they seem to be regularly out of stock, last I heard was 3 months. And lots more cool videos coming, I'm just getting started.
Amazing video - thanks Darcy. I would though not only use juniper but also some other botanicals to hyper-concentrate them.
And I am looking very much on the future videos without the alcohol. The problem is, that in an Middle-Eastern country, it is not accepted to use alcohol (and I know, fresh apple juice stored for a couple of hours might have far more alcohol than this drink...).
This is probably one of the reasons, why all these alcohol free spirits have such a difficult time to get onto the market.
The question is, how could you for example replicate alcohol free tequila?
Whisk(e)y, rum etc. is a bit more accessible (due to the more accessible flavors) - but already a big challenge - but tequila is basically my kryptonite.
Thanks Dominik. Once I get the preservative video out and the emulsifier video done there will more non-alcoholic options, which is important. As for tequila, that would have to be assembled from flavour compounds, I doubt you could get the same flavour without the fermentation and then the concentration via distillation. If you are curious, here is a research paper on the Odour Active Compounds in Tequila: onlinelibrary.wiley.com/doi/full/10.1002/jib.333
@@Artofdrink Thanks Darcy!
Thank you! This is next on my to-do list now!
Well done video! Enjoyed the humor too
Awesome, thank you!
Interesting! I guess this is also a different way to make a compound gin, using percolation, if you dilluted the tincture appropriately w alcohol and water. Does it come out clear (as it seems to on the video) due to self-filtration of percolation, or does it have much of a hue or cloudiness like when done via just maceration, like in typical diy compound gin recipes one can find online (eg jeffrey morgenthaler's)? He uses a brita pitcher to filter it with I think charcoal in the end, and as far as I can see on the pictures, its still pretty yellowish at the end.
Are there somewhere list of botanicals by weight to make this tincture?
I have the list/formula over on my Patreon page (I have to support this channel somehow, but $5 for all the benefits is a deal I think) www.patreon.com/posts/gin-tincture-79791844
Hi Niklas from Sweden there are some things I dont quite understand, so I will put a bottle of gin along with 75 grams of my botancials and let is sit 4 24 hrs and then extract that. What it I distill increased quantity of botancials end then dilute the alcohol, would that work do you think?
You mentioned people typically use 10-20 kilograms of botanicals to make 2000L gin (50-90ppm). Does this ratio represent the maximum botanical load of the alcohol at a certain ABV, or just standard practice for the industry to make a balanced product that isn't overpowering? I'm curious how you think about botanical load, and determine the maximum amount of botanicals (and therefore flavor) that you an pack into any given quantity of spirit (especially for those spirits that are stronger flavored than gin like liqueurs and amaros). Thank you in advance! Super helpful explanation on the inherent challenges facing NA spirits producers - you can't fight science!
Also, can you use everclear proofed down to 65% ABV instead of starting with gin?
I followed the instructions to make gin tincture. . My result is a brown tinged liquid. What did I do wrong
Yes, it will be slightly brown but when added to the drink the colour will not be noticeable.
Hi, thanks for this video ! I'm really into those non alcoholic spirits and would like to make them better and thus waiting to see your next video on the topic !
If I understand correctly, a water distillation with the same ratio of botanicals as a Gin with added emulsifyer (soy lecitin ?) would make a beverage with the same oil content, right ?
Welcome. And water distillation with botanicals will produce and oil and a hydrosol, in which the hydrosol doesn't have much flavour. Emulsifiers are used in soda beverages to keep oil in water, but lecithin is the wrong type of emulsifier. It's for water in oil emuslions, not oil in water emulsions. But if you don't get that part I'll be doing a video on it shortly. Cheers
Is Seedlip the best?
What is that “Athletic” of NA spirits??
there isn’t one. NA beers are pretty incredible these days, NA spirits are all pretty trash sadly 😢
All NA spirits are terrible. Not a single one will taste like gin.
you should try making prime or gatorade
If the tincture is 10x stronger than the gin, shouldn't 0.5 ml of the tincture be the same as 5 ml of the gin?
You have to factor in ppm of the oils. So gin is typically 60 to 90 ppm of juniper so it a drink using 45 mo of gin you get roughly 3 to 5 ppm of juniper. The extract is 10x stronger than gin in a smaller volume (100 vs 1000) so you get 3 to 5 ppm of juniper in the drink.
And I also calculate it using the oil content of the botanicals, around 2 to 3 percent, using 13 to 15 grams of botanicals extracted with 100 to 120 of navy strength gin and it works out to about 2 ppm, so maybe a third spray will add more flavour.
Hi, im currently trying to create a non alcoholic spirit. Its something im very passionate about. I have also found out the oils in time turn the drink a horrible yellow colour. I feel I have plenty of botanical flavour and I also use chilli after distillation to replicate the alcohol warmth feel. Do you know if theres a way I can filter the oils out? Maybe something like chilled filtering maybe? I hope you have the time to respond or another else who knows :)
Thanks.
Use a separatory funnel, in this video I demonstate how it works: ruclips.net/video/WB6XSsxDNNQ/видео.html
Love the videos
Do you have a recipe for tonic water?
A number of people have asked for this but quinine is a prescription product so actually getting quinine from a reliable source would be difficult. Using cinchona is unreliable though there are recipes out there, but research quinine and it's complications before you attempt to make it.
@@Artofdrink thanks
Great and so creative. Hope to see more video about NA drink such as rum or whisky...
Thanks, I will have more content on that in the future.
Right. Problem is : If I had a bottle of gin in the kitchen, I would drink it. I need recipes for non alcoholic drinks that don't require an alcohol ingredient.
Seedlip does not mimic or create NA versions of spirits however… although there are MANY non alc gins out there, Seedlip does not create one or try to claim they do. All their stuff is their own original thing.
Great vide btw
What would I do if I wanted to drink the "gin" neat? 10* as flavorful seems like it would be too strong to drink neat, and I like to drink my gin neat like a psychopath,
Wow this sounds great! I hope your next video is how to make tonic water. Currently my whole house smells like red bull. =)
And the price is ridiculous
yep, here in Australia it's more expensive than many brands of gin, and our alcohol prices are extremely inflated by high taxes. For something that is not taxed the same as spirits, there's no excuse. Frankly, it's a con, and Art of Drink is far too kind. The fact that they have such a short shelf life is really disturbing. I only realised after watching this that my mother in law said to me a few weeks ago that hers has gone cloudy but that she thinks its still ok to mix. I think if she knew it was filled with bacteria that might change her mind. Texted her immediately.
It's $50AUD water that attracts bacteria.
It bothers me that there's such a focus on ZERO alcohol. I guess I kind of get it for recovering alcoholics, though I would have thought having a dash of bitters wouldn't count... but addiction is strange and delicate, so I get it. But for the crowd who just want to cut down or have a non-alc option? Why is having less than 0.1% alcohol in your final product considered such a problem when it comes at the expense of flavour?
Some people want to know their na drinks are 100% na.
Oh man, I tasted Seedlip at a distributor tasting. Holy moly, I can't believe someone made that and figured they could sell it. People really will buy ANYTHING. Disgusting, watery, weak disjointed flavors... do not pay money for it.
Crazy
So, the only options are to either sacrifice your liver or to not participate in the culture at all.
No, not true, most of these non-alcoholic “spirit” makers are just selling you an expensive product with little actual flavour.
The third option is to make the tincture described in the video. 0.1% alcohol is not going to do anything to your liver. You could drink 10 of those G&Ts every day for the rest of your life with no damage.
It would be helpful if he was more concise. He has mentioned WAAAAY too many times that water and oil don't mix.
If people stopped asking if they could mix essential oils in water I wouldn't have to mention it all the f***ing time. If you can't handle free content, go away.
Why bother because you blimps think ’ it’s trendy
Gotta say, I'm rather disappointed in this video. Three reasons:
1) It's about 3x longer than it needs to be. I have no idea why everything is repeated at least once, often more.
2) Your math is off, like *way* off. You say at 8:06 that it's 10x stronger than gin (and at 8:45) but at 9:05 you say that each pump is a quarter of a mL, and that two of them are the equivalent to gin. A quarter of a mL is .008 oz, two pumps is .016 oz, and if it's 10x stronger than gin it's the equivalent of .16 oz, or 1/10th of the normal amount of gin for a drink. If you did the 20 pumps to get to the actual equivalent, you're at 1%, not .1%, which is no longer non-alcoholic.
3) It ultimately recommends using alcohol to make a tincture because water is not an effective solvent, as though alcohol is the only possible solvent for oils. Glycerol as an example is viscous and is a highly effective, food safe solvent, potentially *more* effective than alcohol. Why not just use a different solvent which isn't alcohol, then you don't need to worry about the resultant alcohol content at all?
Obviously my video wasn't long enough because everything in your comment misses the mark.
1. I'm a chemist not a video editor, but repetition helps people learn and now I'm going to have to repeat things 3X because you are below the curve.
2. Equivalent to gin in a gin in tonic, the concentrate is stronger but equals the terpene concentration of gin when sprayed into tonic. You are the only one not getting this.
3. Glycerol sucks as a solvent for terpenes (flavour compounds in juniper), as any chemist and they will agree.
And most importantly, you don't get to be disappointed when you watch free content. If you paid me, then you could express your uneducated opinion. Stop being a troll.