Another awesome video, thanks for sharing! On the point of steeping the botanicals, there are many conflicting opinions and preferences. Darek Bell for instance in his book "Alt Whiskeys" says that he prefers vapor infusion for the quality of flavors extracted vs maceration or boiler steeping. I only mention this to encourage everyone to try the various methods and see what works for them.
Couldnt agree more. Bombay Sapphire uses vapour infusion, and that is a rather good gin. However i prefer the taste of gin that comes from herbs that have steeped in the boiler. More tastefull. Beefeeter and many london dry gins are produced without vapour infusion.
Boiler infusion helps get over more flavor for a bolder style gin. Vapor infusion creates lighter styles. You can dilute a bold style but can't "up" a light style, which is why in general I prefer boiler infusion. More (much more) info in our courses, if you are curious.
So just to verify, you, don’t worry about scorching with heating elements and juniper berries? Also Do you mash your fresh Jennifer berries before dumping them in?
Perfect gin... oh amazing modesty indeed. My gin pleases my friends and myself, there are lots of botanicals you have no chance to get and I keep it secret, secret...
You could do that. The science behind putting water in the pot with the 96 is that you create an intermediary that allows the botanicals to bond with the alcohol better so that more of the botanical flavor evaporates with the alcohol in the distillation process.
Hopefully you drain your hot water tank at least yearly. Water from there isn't considered potable, and you'd be surprised what can accumulate in a hot water tank... First time watching you, if this is addressed elsewhere I might see it eventually, subscribed.
If I understand your adding the berries into the still with 96% abv overnight then Next day adding other spices into still in a hop bag before heating?
Odin. What are your thoughts on the relative merits of macerating for two weeks, filtering and then distilling (as per your Easy Gin recipe) versus going straight for distillation in the pot with the botanicals in (as per your video)?
Hi Odin, Mate, I remember you posted a recipe in the home distiller forum years ago, and I have been using that recipe for a couple of years myself. It used some St johns wort, elderberries and licorice, to name a few but I can't for the life of me find it anymore 😢 Please help it was the best gin (possibly geneva?) Thanks from Australia 🇦🇺
Hi there, thanks for reaching out. Dunno what's on HD anymore. I know the new management hates my guts as they sell StillDragon shit and I was interfering with that, or so they felt. So they kicked me out and I cannot see what's posted there. Maybe try Odins Easy Gin? Otherwise indeed maybe Geneva?
@odinvaneijk728 thanks for getting back to me. I believe I have found the original post so it's all good now. And thank you for that recipe I think the year was 2012 or 14? Anyway, all the best.
@odinvaneijk728 There was something also I wanted to ask aswell. I vaguely remember reading in the forum it's best with gin to charge the boiler with a lower alcohol percentage for the run so your final product is somewhere where it needs to be for consumption, is this right? So as not to dilute the flavour of the distillation with water when proofing down. Do you have anymore Info on this? Thanks again for everything you have done in the community. You're the man Odin.
Was nice to see all the oils coming with the heads. I am afraid the Raschig rings with keep back oils and aromas and therefore "contaminate" later fruit runs. Any advice how to clean a still after a Gin run to avoid messing up later runs?
I don't understand first, middle, and end run that well. I'm just a beginner. Can someone recommend a book that noobs can learn from for distilling Gin or alcohol in general?
Automated and robotized LM managed packed column would probably be a good summary. But in laymen's terms: the most efficient, effective, and versatile unit on the market.
would it be as good to steep the the juniper and coriander in separate storage then strain to the boiler? or does the boil really add anything to the juniper tastes?
A proper gin or vodka run will be a neutral taste alcohol of 90% + ABV. So anything in the boiler is stripped out. You want to infuse the gin flavours by vapour infusion at the extraction end of the column 78degrees C and usually before the vapour condensing.. I’ve used a cotton bag full of juniper berries at the top of the column under the temperature probe. Cheap and works well in a fairly primitive reflux still.
Amazing video! Thanks a bunch!!!
No problem!
Brilliant video, what's your thoughts on using a wash made with sugar and turbo yeast.
Possible to use that as a base recipe, sure.
Another awesome video, thanks for sharing! On the point of steeping the botanicals, there are many conflicting opinions and preferences. Darek Bell for instance in his book "Alt Whiskeys" says that he prefers vapor infusion for the quality of flavors extracted vs maceration or boiler steeping. I only mention this to encourage everyone to try the various methods and see what works for them.
Couldnt agree more. Bombay Sapphire uses vapour infusion, and that is a rather good gin. However i prefer the taste of gin that comes from herbs that have steeped in the boiler. More tastefull.
Beefeeter and many london dry gins are produced without vapour infusion.
Boiler infusion helps get over more flavor for a bolder style gin. Vapor infusion creates lighter styles. You can dilute a bold style but can't "up" a light style, which is why in general I prefer boiler infusion. More (much more) info in our courses, if you are curious.
what is the breakdown of your botanics? for example 500grams juniper, 200 angelica etc etc etc
Depends on the recipe. We extensively deal with recipe development in our courses. Find out more via iStill.com/university!
i like LME,oh boy,moving on,until you do it,you will never know,good luck Odin,you rock
So just to verify, you, don’t worry about scorching with heating elements and juniper berries? Also Do you mash your fresh Jennifer berries before dumping them in?
Right, no need to worry with the iStill. I steep the berries over night.
i am beginig with gin, first with a 10 lt destiler, but now, with a hooloo cooper 50 liters...lets seee what I get!.
Enjoyyyyyy! :)
that machine is beautiful!! :O
We have this gin distillery machine
Perfect gin... oh amazing modesty indeed. My gin pleases my friends and myself, there are lots of botanicals you have no chance to get and I keep it secret, secret...
Glad you know how to please your friends and yourself, Bernard! Keep up the good work.
Hello. Why adding water Before the distill to the 96% alcohol and not after the gin is distilled? Thank you
What happens if you don’t add the water in the initial part but in the final part of distillation?
You could do that.
The science behind putting water in the pot with the 96 is that you create an intermediary that allows the botanicals to bond with the alcohol better so that more of the botanical flavor evaporates with the alcohol in the distillation process.
@@waynebruce24893 Thank you for your response mr Batman
@@ebe09 it may not have been the answer you deserved but it was the answer you needed
@@waynebruce24893 it was perfect :)
at last i found this channel
Another great video!
Hopefully you drain your hot water tank at least yearly.
Water from there isn't considered potable, and you'd be surprised what can accumulate in a hot water tank...
First time watching you, if this is addressed elsewhere I might see it eventually, subscribed.
Come to Australia if you want to taste "a big fat gin"
I know! We have some 15 distilleries up and running "down south"!
😂🤣😂🤣ya gotta be Aussie to get it
1:29 Sorry, the audio is not great...is he saying TNS? DNS?
GNS!
For their lowest priced still, at 30,000.00 Euros, I can buy more gin than I can drink
Psst ... and can you sell that surplus at a profit? :)
If I understand your adding the berries into the still with 96% abv overnight then Next day adding other spices into still in a hop bag before heating?
Steeping at 60%, then a final dilution to 30% before the run starts.
Odin. What are your thoughts on the relative merits of macerating for two weeks, filtering and then distilling (as per your Easy Gin recipe) versus going straight for distillation in the pot with the botanicals in (as per your video)?
The faster one is easier. The OEG was initially made for hobby distillers that often cannot distill "on the herbs".
Hi Odin,
Mate, I remember you posted a recipe in the home distiller forum years ago, and I have been using that recipe for a couple of years myself. It used some St johns wort, elderberries and licorice, to name a few but I can't for the life of me find it anymore 😢
Please help it was the best gin (possibly geneva?)
Thanks from Australia 🇦🇺
Hi there, thanks for reaching out. Dunno what's on HD anymore. I know the new management hates my guts as they sell StillDragon shit and I was interfering with that, or so they felt. So they kicked me out and I cannot see what's posted there. Maybe try Odins Easy Gin? Otherwise indeed maybe Geneva?
@odinvaneijk728 thanks for getting back to me. I believe I have found the original post so it's all good now. And thank you for that recipe I think the year was 2012 or 14? Anyway, all the best.
@odinvaneijk728 There was something also I wanted to ask aswell. I vaguely remember reading in the forum it's best with gin to charge the boiler with a lower alcohol percentage for the run so your final product is somewhere where it needs to be for consumption, is this right? So as not to dilute the flavour of the distillation with water when proofing down. Do you have anymore Info on this?
Thanks again for everything you have done in the community.
You're the man Odin.
How to deal with juniper oils if gin is prepared using selfmade high quality spirit? Distill it again adding some water?
No, dilute with more gns and the cloudiness lifts. Make sure you did cut the heads out correctly first.
Doesn't your packed section remove flavours?
I thought the same
2021. Still an excellent video. Learned a lot in 16 minutes.
Thank you for the kudos!
Ugh......where is a Jenever recipe???? :\
We have a recipe development department ...
What kind of water did you use at 8:40? Is it distill water?
Clean water and alcohol percentage should be lower than 40% after mixed with warm water.
because packing column?
Not sure what the question is Carlos?
Why wouldn't use use a doubler aka thumper?
Because he's using a reflux still?
What is the price for this unit?
Hi Holby, sorry for the late reaction. Please reach out to Esther@iStillmail.com
Outstanding. Thankyou.
You are welcome!
Was nice to see all the oils coming with the heads. I am afraid the Raschig rings with keep back oils and aromas and therefore "contaminate" later fruit runs. Any advice how to clean a still after a Gin run to avoid messing up later runs?
Clean Them with soda.
No they don't hold back flavor. Cleaning: just counterflush with cold water.
I don't understand first, middle, and end run that well. I'm just a beginner. Can someone recommend a book that noobs can learn from for distilling Gin or alcohol in general?
try www.homedistiller.org they have a huge selection of information
look up Barley and Hops on youtube. He does some great videos on the heads, hearts, and tails
Email me at Odin@iStillmail.com and I'll send you a little booklet that helps explain it, Tat!
Whats ur distilling device?
Automated and robotized LM managed packed column would probably be a good summary. But in laymen's terms: the most efficient, effective, and versatile unit on the market.
@@istillsalesteam6296 can you message details of the still please.
Rocket scientist on making gin but ever hear of a clip on mic?
Yes, we now have! Thanks for sharing and the (slightly muted) feedback. Even rocket scientists learn something new everyday.
would it be as good to steep the the juniper and coriander in separate storage then strain to the boiler? or does the boil really add anything to the juniper tastes?
A proper gin or vodka run will be a neutral taste alcohol of 90% + ABV. So anything in the boiler is stripped out. You want to infuse the gin flavours by vapour infusion at the extraction end of the column 78degrees C and usually before the vapour condensing.. I’ve used a cotton bag full of juniper berries at the top of the column under the temperature probe. Cheap and works well in a fairly primitive reflux still.
The longer and more the organics are in the boiler the more flavor you get. Just need to be careful not to overcook, as those flavors are bad.
Hi
How much water did you add tot he 96% alcohol?
Use a online dilution calculator.
Or go 2:1 to bring 96% back to 32%.
Hello. Why adding water Before the distill to the 96% alcohol and not after the gin is distilled? Thank you
How much is the price of this gin iStill?