How to develop GIN RECIPES
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- เผยแพร่เมื่อ 21 ก.ย. 2021
- How to develop your own recipes for gin. I wanted to make 2 types of gin, a citrus gin and a spicy gin. But how to go about that? There are some ratios of ingredients that may help, but its really up to your own tastes.
You need to think about which botanicals you want. The following link is a good guide to simple botanicals and gives COMMERCIAL gin examples highlighting each botanical:
spiritsbeacon.com/guides/spir...
We develop using 1 litre recipes and upscale them with simple maths.
To make any gin you need a base spirit at around 40-45% ABV - I used 400mls of GNS at 95% ABV and proofed it down to one litre at 40% ABV to macerate my botanicals. If you don't have GNS you could buy a litre of vodka, but where's the fun in that!
So "ESSENTIAL BOTANICAS" : You need Juniper Berries, to make it taste like gin, coriander seeds are also considered essential (I personally keep it light on coriander). The final important ingredient in this group is either Orris Root or Angelica Root, either can be used as a fixative to help the botanical flavours remain in the gin over time and not rapidly diminish.
After that have fun with whatever other botanicals you use.
Some useful ratios, courtesy of howie on the home distillers forum:
The total amount of botanicals used is about 20-35 grams/litre. If we take the dominant botanical juniper as 'x', the proportions of the botanicals used is
x = Juniper berry
x/2 = coriander
x/10 = angelica, cassia, cinnamon, liquorice, bitter almond, grains of paradise, cubeb berries
x/100 = bitter & sweet orange peel, lemon peel, ginger orris root, cardamon, nutmeg, savoury, chamomile
It is said these ratios will result in a more balanced gin. But like I said, do what floats your own boat, eg. if you want a ginger forward gin, use more ginger.
Here are the 2 recipes I used:
CITRUS GIN
Juniper 20g
Corriander 2.5g
Orris Root 1/4 teaspoon
Grapefruit Peel 4cm
Lime Peel 4cm
Honey 1/4 teaspoon
Mint Tiny Pinch
Rose Petals 1g
Black Peppercorn 1 peppercorn
Aniseed 3 seeds
Dried Mango 2cm
Ground Almonds 1/4 teaspoon
SPICY GIN
Juniper 20g
Corriander 3g
Orris Root 1/4 teaspoon
Lemon Peel 4cm
Honey 1/2 teaspoon
Vanilla Pod 3mm
Rosemary 0.75g
Tarragon 0.3g
Rose Petals 1g
Black Peppercorn 3 peppercorns
Cardamom 3 pods
Cumin tiny pinch
Apple small slice
Walnut 1 nut
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Great content mate, I'll take some of your advice and give it a go..... Cheers mate. Keep the vids coming. From Aussie.
Cheers Garry, good luck mate.
Hi enjoying the videos, I found the gin I made was better after 6 weeks, my rhubarb and ginger seems to go down well, looking forward to the whiskey videos
Hi Pete, how do you prepare the rhubarb?
@@planetmoonshine6223 I use a citrus gin, just put the chunks of raw rhubarb and 4 thinish slices of raw ginger, about a litre of gin,I leave it infusing for about 4-5 days
Hi there, just started to watch your video's. Pretty solid stuff. On the gin part, lots of people are mixing it with tonic. I've found that selecting the right mixer has had a significant impact on my gin recipe's. I'd love to hear your thoughts on this topic.
Gr. Tom.
I always taste test without as the tonic does change the gin flavour, but when consuming I prefer G&T, or better yet a Dirty Gin Martini. We usually have a few flavoured tonics at home, I do like elderflower.
Great video… but how did you get out that cloudy look and why is that happening? Any tips to get clear product of gin without being cloudy?
Expeculy happening to me when i pour water to it…tnx
Hi Tomislav, the cloudiness is caused by oils coming out of suspension when you add water. It means you made a very tasty gin!!! If you want to clear it, you can add more high abv spirit and it will go back into suspension. To avoid the problem, use less juniper it tends to carry the oils.
you helped me with a previous problem now i have another. I made a tasty gin with a lot of flavors, but on first taste you can taste a very strong ethyl alcohol. Why is that, and how i can fix that do you have any instructions for that?@@planetmoonshine6223
A few questions:
1. Curious why you didn't use the gin basket on this one?
2. Any thoughts on why the cloudiness with this copper still vs the stainless in other vids?
3. You mentioned bitterness from the citrus. Do you remove the pith from the rinds and only add the top part of the peel? That may have a bit to do with it?
Good questions. I prefer maceration to gin basket infusion for the flavours to be stronger. The cloudiness is oils. The tails can get oily. If you want crystal clear, stop sooner. As for the orange peel, I usually use a potato peeler to avoid the pith, or use tangerines where the pith is so minimal it doesn't really matter.
Hello, thanks for videos. Is it possibile to macerate in GNS at 96% then adding water only when boiling with still?
No, because of the higher alcohol I believe that more tannic and other off-flavours can be extracted. However I believe some distilleries macerate at about 60%. 40 to 60% is the accepted range. The higher the abv the shorter time for maceration is needed. Most professional distilleries macerate overnight at 60. Most home distillers macerate longer at 40.
Great video! Question: it is said that once you have developed your final recipe and you want to upscale the recipe from 1 liter to, let's say, 10 liter, there is more to it than simply multiplying the used botanicals by 10 and get the same result as your 1 liter recipe. Is this true?
Great question. Some botanicals are more potent than others, but directly upscaling is a good start point for fine tuning. Of course you probably shouldn't upscale by 10x as an experiment, but double it, try it, tune it, double that etc. You will find out pretty quick.
Hi do you grind up your botanicals or just put them in whole , I tried to grind them slightly with a pestle and mortar but then I got louching when a mixer or ice was added to the drink ?
Hmm, I always crush as you did. Louching is just a sign that you extracted lots of flavour. It depends on what botanicals you use, the more oily they are, the more likely it is to louche. Pro gin makers extract oils before using the botanicals, I don't care if it louche if it tastes good. 😋
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.
Sorry for the late reply, somehow this one got by me! If you have continued your research and possibly even started distillation yourself, you will know that distillate temperature slowly increases throughout distillation. The liquid in the boiler must boil in order to create vapour. The higher the alcohol volume in the boiler, the lower the boiling point of the liquid. As the alchohol boils off, the boiling point rises, and with it the vapour temperature. I have found that the lowest vapour temp at which distillation starts distillation is around 75C or higher. But its always in the 90C region at the end of a run. So, no - 50-60C will not work. :)
A slivovitz gin hybrid really intrigues me which is why I am watching this...
Hmm, plums are difficult as they have low sugar content, and flavour carry over in the still is low unless you have a huge amount of plum wine. You could try pulping plums, fermenting the mush and putting it in a thumper on the final gin run. Sounds like fun. 👍
@@planetmoonshine6223 well there's a special plum in mind. The cultivar is called Mirabelle. Yellow flesh and described as being as sweet as honey. It is a heirloom european variety. If memory serves the pure puree is between 18 and 22 brix. Slightly lower then the 24 brix of white wine grapes. Should be in the neighborhood of 11-13%abv for a wine.
Using grapes in a gin dates to the 13th century. Supposedly provides a fruity silky smooth softer mouth feel compaired to grain based gins.
The drawback is that botanicals interact differently in grape based spirits then they do in grain based spirits.
@@kingdarkem fascinating stuff and the plum season is right now. If you have a go I would love to hear about it.
@@planetmoonshine6223 I would love to have a go. Sadly home distilling is highly illegal in the US.
I figured with botanicals of ginger, cardamom, nutmeg, cinnamon, allspice, cloves, juniper, citrus zest (orange and lemon), anise seed, coriander and star anise. Might make for a nice mulled plum slivovitz/gin hybrid I think.