Which Type of Filtered Water Should You Use To Cut Back Gin? | Miss Brewbird
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- เผยแพร่เมื่อ 31 ก.ค. 2024
- In this viewer requested video, I delve into whether reverse osmosis (RO) water or deionised (DI) water is better for cutting back your gin. We go over how each type of water is produced, and the pros and cons of using each type of filtered water in the distillery. In addition to filtered water, we briefly go over the filtration, bottling, labelling, and packaging process for our gins. So let's get to it!
#deionisedwater #reverseosmosis #distilling
I'm Miss Brewbird, a Canadian girl training to be a distiller in Wales. 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!
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Osmosis Image By OpenStax - cnx.org/contents/FPtK1zmh@8.2..., CC BY 4.0, commons.wikimedia.org/w/index...
Music by ninjoi. - Sakana - thmatc.co/?l=02638F28
Music by @ninjoi_ - Sakana via @hellothematic
This is so interesting! I’d never have the patience to make my own gin, but hats off to you! Also, amazing camera work!
Thank you very much, I do try.
Loved the video and the chemistry lesson.
Thank you!🙂
Also,I'm very passionate about home distilling and I absolutely love your channel!!! Plus, your super pretty!!
Thank you so much!!
I started watching your videos and you are awesome at explaining everything, too funny last year l attended a class at the Shakespeare Distillery ( small world). I have just purchased myself a 5gallon Alembic still so still trying to figure out setting everything up. Do you have a basic video on how to set up the still and do the first run. The Shakespeare Distillery experience was awesome, however at that time l wasn't thinking of all the questions l have now.
I feel like I went back to my science classes with this video. Who would have thought if I paid attention in school I could have used it to cut back gin
yes, the wonders of science.
My day job is as a Lab Tech so I found this particularly interesting!
Ooh I didn't know that.
An informative chemistry lesson. Interesting. This video brought me back to my junior years while I was in my chemistry and laboratory classes. Mine you, it was a long time ago. Enjoyed it. What's next?
You'll have to wait and see.
Ive been using the 4l air still to distil my water 1st. Then run it through a carbon filter. But it doesnt make sense to use it in teh wash,, would take too long. But it does make the spirit smoother than my chlorinated tap water
Keep em coming
Oh wow you really put a lot of effort into purifying your water. I'm lazy so I'd probably just buy in water if I were doing it at home. Yes, I've noticed too that if you use purified water in the wash the distillate comes out softer tasting.
A regular Brita style water filter removes chlorine among other things. I've found it good enough for amateur cuts, but that depends on your tap water I guess. I've known other home brewers buy bottled spring water.
I cant wait to see where you're off to next! I hope they wont mind the Legions of fans dragging along behind you.
Haha, my 'legions of fans'. That's laying it on a bit thick.😂
@@MissBrewbird 😁
@Miss Brewbird Will you please explain the process of diluting high spirits with out losing its texture... I mean how you pass the 'bubble test' after diluting your product.
Hmm not too sure what you mean. I'll have to do some more research into that, but I'll look into making a video about it!
@Miss Brewbird... Thank you for your reply.... and what I exactly mean is, after diluting my home made spirits having 65-70% v/v strength to 42-45% v/v with deionized water, tiny air bubbles remains there for a long time after a shake. But some that is (even a cheaper one) purchased from market is not so..... big bubbles will disappear in seconds after rigorous shaking.... I also applied 'same temperature' theory while mixing water & alcohol..but failed.... how to fix this... please.
Hmm, it sounds like beading. If your spirit has a higher %abv then the tiny air bubbles will take longer to settle down. However, if the spirit has a lower %abv then the air bubbles will settle down more quickly. I touch on this a little bit in my video here at 1:10: th-cam.com/video/M7RPpXOLSZA/w-d-xo.html
I don't see it as a problem though.
What if I get RO water and filter it through charcoal filters? Would that clean it up further?
I think I mentioned it in the video, but RO water is already sufficient for cutting back gin. That is what we used at the other gin distillery I worked at.
Damn...I just ordered me own gin kit but if I'd known ththat you were making them I'd definitely gotten yours instead of Amazon lol
I am not making gin kits, but that's a good idea.
What about distilled water? Is it good enough for diluting.
You can use that. I have seen some distilleries use tap water too.
@@MissBrewbird Many thanks for the reply. Tap water might be good enough for gin and vodka? But I tried to use tap water for a liquor to be stored with oak in a jar. The lime and the minerals in the water, went in contact with the wood, and it became cloudy instantly. I will continue to distill my own water for dilution. The only annoying thing is to clean the distillation apparatus before water distillation. If it is not cleaned properly, the water will smell and taste of tails, no matter how many liters of water I run through.
Oh interesting. I think I've only worked in places with soft water, so I have never seen or had any first-hand problems with using hard water.
Yes, DI is more pure than RO. RO can’t remove things like what form carbonic acid (CO2) If that level of purity is desired, why not have de-ionizing beds on site? That way you always have fresh DI available
Thanks for your comment. I don't think that level of purity is necessary in a distillery anyways, so that's why most distilleries just use RO water.
Madam, Can you please guide me over all how much $ it will cost for starting a full fledged distillery like yours ..
Hey Sanandh, good video idea, but it is not my distillery so I don't know how much it costs in total.
Wow this a video! Thanks for the intro, of super high value here, though I feel as if I'm listening to Einstein cracking the atom. Just a great Job here, I'm going to need to start making booze in my sink!
I was trying so hard to make it as easy to understand as possible, but I'm glad you liked it!
Brewbird, you are an excellent teacher. You break complexed ideas down into approachable/ bite sized bits to make it easier to comprehend. You have a real gift.
Please don’t stop, we need our fix...
Wouldn't certified natural Spring water make the product taste better & help with marketing ?
Hi! Spring water has minerals and can have contaminants in it. You can use it. I've seen people use tap water before. I don't think it would necessarily make the product taste better though.
Why not use spring or well water? DI and RO water tastes awful.
The ions and minerals in normal water might form a sediment in the bottle. Also, normal water has a flavour to it which we don't want to interfere with the taste of the gin we made.
@@MissBrewbird fair enough about the flavour but wouldn't the sediment drop out with a few weeks of standing before bottling?
It might do, but we don't want to leave huge containers of liquid lying around the distillery for weeks on end. A slower turn around time means lower production efficiency and less money.
@@MissBrewbird that's perfectly understandable. Do you add anything back to improve flavour that doesn't sediment?
nope the gin we distilled already has all the flavour, we just want to cut it back with pure water to get it down to bottling strength.
Wouldn’t it be more effective to spend £1500 on a deioniser?
Probably, but then that level of purity water isn't necessary in the first place. I'd go for an RO system myself.
@@MissBrewbird but you sad you’re already buying DI water...
At 250 (ish) a tank
P / L calc
Etc
That is what they do at that distillery in Wales, but that is not what I would do.
But why use DI water?
After some research I came to the conclusion that it was better to use RO water. I wouldn't use DI water, but I knew at least one distillery that did.
Why would you filter the gin post botanicals? That makes no sense to me.
It is common practice to filter the gin before bottling. You wouldn't want your consumer to buy a bottle of your gin and find black specks or other tiny solids that had managed to find there way into your gin during the production process.
Why would you filter gin post botanicals? This seems entirely counterintuitive.
To “remove dissolved solids that are larger than 0.5 microns”. This does not remove any aromatic (flavour) compounds but it will remove impurities. There are very little compounds larger than 0.5 microns that will transfer over during distillation so this process is not explicitly required. However, it will remove any contaminants that have been introduced after distillation