I made my own gin! | How to Drink
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- เผยแพร่เมื่อ 8 ก.ย. 2020
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Well, this episode is a weird one. The first part was shot months ago, long before Covid 19 was around. The ending I finally shot the other day. The idea here was that it's 2020, the roaring 20's, prohibition, bath tub gin, get it? But now, 2020 isn't about the roaring 20's at all, it's about something else. So, who knows if this is still relevant? Idunno. Long story short, I kinda made my own gin. Yes, it's brown/yellow and ugly, yes I had to cancel half the plan of this episode, but it's gin dang it, and I made it, so it's mine. Basically, gin is infused neutral grain spirits, I know it's a bit more complicated than that if you want to get technical, but really that's what the stuff is. So I did a little research and stood on the shoulders of giants (Namely, Jeffrey Morgenthaler) and did three infusions and blended them to make my own "Gin".
Batch A (Morgenthaler)
750 ml. Everclear
20 g. Dried Juniper Berries
8 g. Coriander, Crushed
2 g. Dry orange peel
2 g. Dry lemon peel
3 g. cinnamon stick
1 cardamom pod, crushed
Batch B
750 ml. Everclear
40 g. Dried Juniper
6 g. Coriander
15 g. Bitter orange peel
2 g. Winter Green
9 g. dired lime
Batch C
750 ml. Everclear
35 g. Dried Juniper
1 cinnamon stick
50 g. Fresh orange peel
20 g. fresh lemon peel
20 g. fresh lime peel
My Ideal blend worked out to be 3 parts batch A, 2 Parts batch B, and 1 Part Batch C.
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Haven't even finished the ep yet, but I loved it.
Where do you buy your winter green?
I would encourage you to check out two channels if you want to learn more about distillation. still it , and barley and hops. bolth are a wealth of information, and I bet either one would love to do a collaboration if you ever gmod another still video on any sort of distillation.
Can I have your still you are afraid to use? I will video all my gin experiments and send you jars of homemade hooch. .... Unless I blow myself up.
I’m tired of asking, make the electric spider
the pressure does NOT increase in a still arm, it gets narrower to make it cool off faster (greater surface area to volume ratio). -chemical engineer
thanks, that was driving me crazy.
Mechanical engineer. Agreed velocity will increase, but not pressure. But as it condenses is in the worm, could there be an increase in the pressure through the whole system before the worm even though the liquid will be at a now lower pressure, since the liquid form is now sealing the vapor over liquid system?
Absolutely. Although a Gas Hob might still (bad pun) be a bad idea. I run mine on a small electric plate.
Can you help clarify my confusion please? Trying to work through pv=nrt, I guess as the cross section decreases because there is no addition of heat, the decrease in volume is being compensated by decrease in temp as opposed to increase in pressure. Is this correct?
I worked in a generating station and wouldn’t the pressure actually decrease as the vapor condenses back into a liquid because liquid phase takes up less volume? This is how the condenser works below a turbine and actually creates a vacuum in the closed system helping pull steam through.
Hey I sold you the everclear you used for this forever ago! I remember you telling me about your roaring 20s gin idea while I rang you up and Ive been looking for the video ever since. Good to see you hit 1 million subs
I just made my first gin infusion this week. I'm not going to mess with distilling it to change the color so instead I added butterfly pea flowers and now I have an awesome deep blue gin that will turn pink when acidic citrus juice is added to it in a cocktail. I highly recommend this method for anyone this doesn't like the color of their gin but can't/don't want to distill it.
Red cabbage color will do something similar. Red or pink if in acid, green or yellow if a base, blue if neutral. With Turmeric, it's yellow if neutral or acid or red if base.
I have a PhD in chemical engineering.
Some hot tips (ha, ha):
1) You can use an induction heater on your copper pot by just getting a big ol cast iron or steel pan/pot and add a bunch of sand to it. Put your copper cookware in the sand and whammo. This transmits your heat from the pan via your induction heater. The sand is to avoid hot spots and lets the heat increase more evenly.
2) I *do* encourage you to try distilling after infusion if at all possible, because the vapor pressures of the things giving your gin some of those sharper flavors will be different than just the ethanol. I'm sure you know about the heads and tails in distillation. People toss the heads and tails to remove things like methanol and other junk, yes, but it also will change your flavor profile, I expect.
3) See the great comment by Matthew Trn on why you may not actually want to start with 95% ethanol.
@@thomasr6855 of course it is. Some processes are inherently dangerous. You should never distill indoors unless you have a fume hood and proper safety equipment to deal with the risks.
Regarding 2: if you're starting with store-bought alcohol, don't worry about methanol, do worry about the flavor. If it doesn't taste good, toss it. Collect in small fractions, see what you like, keep only that.
@@parrata for just melting wax you really don't need sand and water is fine, but you certainly could. I don't know about more or less dangerous because spilling hot sand is still really hot, and it can get A LOT hotter than boiling water... You can use a regular electric or gas stove to heat the pot with sand as well, this was just a suggestion for how to use induction for heating copper.
@@ganonfan98 could Greg get away with using some high BP oil instead of sand for distilling his spirit? We would have used a silicone oil bath on a lab scale(less than 1L) at uni. Or would the heat capacity of the oil be an issue?
I have a question; do you still need to throw out the heads and tails if you're re-distilling ethanol? I, a high school chemistry flunker, would've thought that your base has already been distilled to remove the methanol, you could use everything you get out of the second distillation.
I'm a shower gin man myself, but this looks interesting nonetheless
I’m a Roman bath gin man myself
Salty dog is one of my favorite drinks. He should do an episode on that drink.
@@rubegoldberg6476 my Martin is made with 3 parts vodka.
And a glance at the vermouth bottle.
One of these days I will open that vermouth bottle......
Yoi haven't lived until you've had my jacuzzi ouzo.
I prefer city-plaza-fountain gin.
Your friendly neighborhood biochemist back again to talk about what proof you should use for soaking. When you talk about whiskey, often times you talk about entry proof, or the proof that you put your new make into the barrel at. In general, low proofs bring out sweeter, wood sugar notes while higher entry proof bring out more bitter wood tannin notes. A similar concept likely applies to gin. You see water is a very polar molecule (that is to say it has an uneven charge distribution) ethanol on the other hand is a bit less polar (more even charge distribution). What does this mean for gin? Well, if you think back to middle school science chemistry you might remember "like dissolves like." Sugars, as it turns out are often at least somewhat polar, while oils and tannin are generally non-polar. So soaking at a higher proof will likely pull out more of the bitter tannin, oily notes (think orange peel) while soaking at a lower proof will likely make for a sweeter more sugary gin (think orange fruit).
Also, not using the still means that he's getting a mess of flavours in general anyway, whereas if he'd used the still the flavours would have come out in phases (because those molecules evaporate at differing rates) that he could have played around with mixing into something much better.
This makes me want to experiment with infusing the spices and the citrus peel separately, at a variety of different proofs and then mixing them. Who knows! Maybe I get my ideal juniper notes at one proof and my ideal citrus notes at another.
So, at the end he uses water to cut the gin, right? Get the proof down to where he wants it? What if, instead of using pure water, he had ALSO infused his water with that same botanical blend, and used THAT to cut his gin? Would he have gotten a more complete flavor profile, since he's getting an infusion from two different base liquids with different polarity?
@@Cuix Ideally you're not just making your gin by throwing all the flavours together and hoping it works out though. If you're not going to use a still, then Dan's method is probably the ideal one.
Dan Willis This is exactly how gin is typically made. All the extracts are done separately, and then blended. Some extracts are done not with alcohol, but with water instead (steam distillation).
New rule for the H2D drinking game: every time Greg mentions Jeffrey Morganthaller’s name, you say “if you love him so much, why don’t you marry him? And then someone else raises a glass and says ‘To the happy couple!’ and everyone drinks.
Cute
You know, I was thinking how he hadn't spilled anything this episode, then he grabs that funnel and a bottle. I was not disappointed.
"Today is the 167th of March"
That is one whole jigger of a mood for 2020
That is a bottle of 2020.
When you called it the "Swamptini" I thought of M.A.S.H. Hawkeye was famous for having a still in his barracks (the barracks where he lived was called "The Swamp") and would make his own martinis. Maybe that could be an episode?
Please, make it so
Seriously, if you want to talk about dry martini jokes, MASH has a bible full.
Trapper John's introduction scene in the book was basically all about those martinis. His defining scene was when it turned out that in his military-issue parka (middle of the winter in korea when he arrived) he carried gin, vermouth AND a small jar of olives, marking him instantly as a man truly dedicated to the fine art of getting drunk...and with zero respect for military regulations whatsoever :P.
If he sings the theme song I’m on board.
@@GaldirEonai We would go 10 mile + in the deep woods for camping/hunting trips. My buddies would lug a case of 24 beers. Me, I had two 750 ml bottles of pre-mixed drinks. One a Gin Gimlet and the other a Martini. I would tie a rope and let it sit in a spring or spring fed creek. (no ice in summer) or in snow in winter.
Nope. Any still that is made correctly, and not backed up by solid matter in the condenser, is an OPEN SYSTEM and cannot build pressure. Though the bit about not distilling indoors is definitely true, vapor leaks and all that...
"attempted murder is bad" - How To Drink taking a bold and courageous stand.
Tim Lambesis disliked this.
"Do or do not. There is no try."
We in the H2D community are firmly in the "come home with your shield or on it" camp.
Not just that, a widely controversial one as well
No half-measures, as they say
TIL: Greg does not have a backyard and in fact lives on a spaceship.
He actually lives on the set. He's not allowed to leave behind the bar. That's why he wears the same clothes
Jack Kuehneman he lives on a set located on a spaceship in the middle of space that has no gas
@@coonan9764 He's taken over the vacant Satellite of Love.
@@jackkuehneman9300 the only sustenance that they let him have is the buckets of citrus fruits and garnishes he has to have to make the drinks
@@jackkuehneman9300
Dionysus cursed his best mixologist to make drinks behind a single bar without eating forever.
He did it because Greg bragged about being the best when he was a young lad, so when Dionysus challenged him and Greg almost won, he threw him into Tartarus.
You made your own gin but not a single M.A.S.H reference.
He’s probably too young for that show
Nah, Greg mentions movies from the 70s-80s all the time, and even ones much older than that. Plus, MASH was on Netflix for a while and in other places. I'm a few years younger than Greg and I love MASH.
@@UnenthusiasticPerson I think he made a M.A.S.H. drink
@@BubbyoftheMountain Not yet, but he's said it's on the list!
Unenthusiastic Person
I’m only 21, but i love MASH. Age has nothing to do with it.
From my experiments with gin at home:
1. Be VERY careful when using anise. I have a homemade gin with apple, sweet orange peel, juniper, star anise and oris root. Ran through a bench top glass still and it made a anise citrus forward gin with a sweet finish. Nice if you like that.
2. A fixative, like oris root, will help bind flavours together in a gin. Kinda gotta run it through a still but.
3. The gin I've made through a still only steeps for a few hours in 95% ethanol. I find you extract more bitter/astringent flavour out.
Overall great fun to watch and even more fun experimenting. Don't be after of the still, it isn't going to explode and will make a much better end product 😁
So maybe the thing to do is soak the botanical cals in water. (Make tea. Maybe boil it down a little to concentrate the flavor???). And then use the "tea" to cut a high proof spirit.
I've never had gin, but when I asked one of my friends about what kind of alcohol it is, they said "kinda like herbal tea but vodka". After watching this, I think I get what they meant.
Ahhh, the 167th of March, my favorite day in the pandimensional calendar.
Things I definitely don't need: a still
Things I really want now: a still
Check out r/firewater on reddit if you want to get into distilling. It’s a project, though.
@@julianl.109 Definitely a project I would consider in the future, although I have enough on my hands with my aging barrels for the time being. Someday, though...
Check your local laws, it's illegal to home distill alcohol in most states if not all in America
T J , how’s that freedom working out for ya?
@@georgemccully1071 Pretty good, just working on electing officials who will repeal century old laws and prohibition era stuff. Every country has flaws, even decent ones.
about 2 years ago i tried to do an infused gin bled and the thing that saved me TONS of money and time was infusing each botanical in a separate jar, then blending each flavor. I ended up with 1 blend that geared towards citrusy New American style gins like New Amsterdam, or Tanqueray Rangpur, and one blend that was more traditional heavy on spice similar to Bombay Sapphire, and one that was lighter and floral like Hendricks.
The best part about keeping everything relatively separate was that you could more easily fine tune, AND the crazy stuff I tried just for shits and giggles could be used on its own, like a more weird flavored vodka soda.
I started with 16 oz jar of juniper, and 4 oz jars of orange peel, lemon peel, lime peel, Persian sweet lime peel, grapefruit peel, kaffir lime leaf, lemongrass, coriander seed, fennel seed and star anise, allspice cinnamon and clove, pink peppercorns, ginger, galangal, rosemary thyme and bay leaf, lavender and chamomile, cucumber and borage, cardamom, Szechuan pepper, and quince.
I used everclear for the juniper berries and spices and citrus peels, and cheap vodka for all the more delicate herbs.
uh hi from 3 years in the future, wanted to ask why you used vodka for some of the infusions?
so i didn't blow out my tastebuds trying to find the flavor in 98% ethanol then literally adding water to it and HOPING the flavor stuck around.
You got me drinking Gin and liking it.
You got me calling out other mixologists and even bartenders about their drinks ( if you replace the only two components of a drink with something else, you aren't making a variation, you are making a completely different drink.).
You've got me mixing in a shaker and trying cocktails with garnishes, instead of just pouring rum and cola into a plastic movie souvenir cup and calling it good.
I even have Caesars with breakfast on my days off...
I'm still not juicing my own limes or lemons, just using juice, and even Rose's Lime cordial in a pinch, but time will tell how that works out.
So thank you. Thanks for introducing me to a world of flavours, fun, and easy to share joy with friends and family.
Someone seriously needs to give this guy a two minute role as the bartender in a bond movie or something.
"yeah, sorry mate, we only serve good martini here."
Place the still in a large cast iron pan , then the induction heater will work... just a thought.
they make steel plates with handles to heat non-ferrous cookware on induction burners
We made Curaçao by accident! This is what I love about experimenting with alcohol and spices. My last batch of rum ended as a great winter drink after 4 months 😄
This is my favorite episode ever! You give out such righteous information and what a history lesson! It's episodes like this just makes me love your channel even more!! This is like an elective college course without the tuition what a great education you give thank you so much for this!!!!
"I made my own gin!"
Alright Hawkeye, you have my attention.
I was going to ask for him to make Hawkeye's Martini.
@@frostedfur pretty sure it's straight up just gin and an olive in a martini glass. 🤣 But hey, maybe there's some wiggle room to get creative with it.
DIY Bathtub gin is great, I tried a lot of different flavors and ingredients and love the fruity/citrus ones and also more herbal varieties I make with hibiscus, which also turn the gin into a nice clear red
Where did you find the recipes? Or at least where to start
@@maledetto1221 tbh, I didn't really start with a recipe. I made dozens of different bitters, amari, fruit and herbal liqueurs before thoug, so that helped a ton in finding out a good balance between the ingredients. Also trying different stuff and finding out what you like is the key.
As for gin, maybe try some different styles and note what flavor profiles you prefer. Some things to try may be:
Beefeater and London dry for more juniper forward london dry
botanist, roku and berliner brandstifter (if available) for lighter gins
ophir and saffron gin for spicy and oriental gins
gunroom navy gin for a robust high proof gin
Otherwise making your own tinctures and mixing them togethr is a great way too learn about different ingredients, similar to how Greg mixes his batches here. Fill several different jars with 100-200ml of everclear and fill each with a good amount of a single ingredient. One with juniper, one with lemon peel, another one wit orange or grapefruit, and some with other botanticals (coriander, lavender, rosemary, cardamom, wintergreen, allspice, cinnamon, hibiscus, hops etc.). Let these infuse for a week or two and taste them.
Then you'll get a good impression of the different ingredients and you can also mix those tinctures in whichever amount you like to create a prototype of your final gin recipe
@@slinpel3801 interesting, thanks a lot. Never considered doing other liquors like this
I would be very keen to see this distilled. it sounds amazing tbh. gin has so much room for improv, and your 321 blend is definitely something I'd try
I would absolutely watch a series based around you making your own infusions and liqueurs to use in drinks. It's popped up in a few videos now and I find it to be really fascinating stuff. Who knows you might even invent a new spirit!
Currently imagining a cranberry, orange peel, cardamom infused liqueur in time for the holidays...
Next episode: Greg buys a rotovap and goes all high-tech on his infusions 🤠
19:15 welcome to the new Greg MRE Info channel everyone! On the next episode, see Greg drink a vintage can of Schlitz from 1915.
I would do that.
@@howtodrink dude. Challenge accepted! I'm on a mission to find you a vintage can of Schlitz my man!
My dad's got some homemade beer from 1985. Tastes like mullets and regret.
@@natashah3687 Sounds like fun..
Deff should do a part 2 at Babishs place, where you guys distill the final blend and maybe Babby cooks with it? Or just one where you distill it yourself and do a blind taste test between distilled and non. Either way, a follow up vid would be great
I feel like this is a great episode to revisit once These Uncertain Times are over. If you do, some thoughts from a former distillery tour guide & bartender:
1) Get Your Root On! A lot of gins utilize angelica and/or orris root (and other 'bittering agents') to round out and provide depth. I've seen them referred to as creating 'base notes' that allow other flavors to really pop. I compare them to a rock song's bassline -- it's rarely the most noticeable element of tune, but it often lacks depth without it.
2) Do the Distillation! If you can work with a nearby distillery, do it! They likely have a breadth of knowledge to get you a nice result. One of the big things is that infusions are not 1:1 with distillations. This is especially true when you have citrus elements. Also of note: all of the different flavoring items you're distilling have slightly different boiling points -- meaning the distillate will taste differently as it comes off the still over time. Since a lot of the weird, funky flavors (esters) come through on the tail end of the process, you can also monitor when you cut off the distillation to get a 'cleaner' or 'brighter' spirit.
3) Think About the Water. I think I saw a comment along these lines elsewhere, but the water you use to proof the spirit down to a drinkable ABV will have a subtle but noticeable effect.
Great episode, iv been making my own compound gin for awhile now beats most of the big brands for my taste anyways. Grapefruit peel is what I use to add citrus. Taste great and I would tell anyone who likes gin to give this a try it's alot of fun.
Watching this gave me some inspiration, I've been making my own Limoncello the last few months (using unaged whisky with lemon or orange peels) and I have an idea for a Christmas variety that could be close to gin. Whole nutmeg, cinnamon sticks, whole cloves, vanilla bean and orange peels; should give the final product a nice holiday feel. I'll find out in a few weeks.
The dried lime gave you that cleaning chemical flavor like lemon scented pine-sol. Fresh zest is best 👌
Just run it through some paper coffee filters! It's what I do with my own infusions. Also, as weird as it may sound, a good, smooth vodka would probably be better than everclear for this.
Hawkeye, Trapper John, & B.J. Hunnicutt’s South Korean speciality.
Atomic Peacenik These people are too young, or just not cultured enough. But I love you
@@gunsbeersmemes I couldn't watch M.A.S.H. My babysitter, Norma Jeane, wouldn't allow it.
19:14 Someone is a Steve1989MREInfo fan!
Let’s get this gin onto a tray!
@@hachiman127 "Nice!"
Hybris51129 *insert historical moments about the mobsters*
@@jesserodriguez7526 Steve: "The really cool thing about these mobster drink rations was that they tended to get better with age. Men would get especially excited if they managed to get a old whiskey ration and if you could get someone to trade with you, I have heard of men trading in over a dozen cannolis and moonshine rations for a single small aged whiskey ration. These gin rations don't really get better with age but I have yet to hear of them getting worse. Only down side is that all of these rations are bulky and the glass bottles can break. Then again that sometimes came in handy when law enforcement came around."
Let's get these drinks out onto a tray. Nice!
2:41 You could also use 99% Grain Alcohol,thats Stuff lets you meet the floor sooner than you would want
That was fascinating to watch! Thank you for going through all that! Great fun to watch!
When distilling, you need to make cuts throughout the run. When using orange peels in the run, they tend to come out at first. This can be a really strong bitter taste. It can often overpower the other botanicals in the spirit. The cuts can help you blend together the different flavors so it comes out the way you want it.
Thanks for this Greg and Gang! I wondered where you went old boy but I learned a whole bunch of worthwhile goods from this episode so cheers to you! 🙏🍻😁
Best episode ever! Worth all the wait.
Chickend out? or as a popular youtuber you looked up TTB laws for distilling alcohol at home... and thought not worth it lol
I appreciate when you make one thats not great and you call it out. I dont trust the people who are "creating" but always works out or they show the stuff that works out. seeing some that arent good helps solidify that when you say something is good, then it its. it builds trust.
@Greg - thanks for sparking my interest in cocktails. As someone who has none of the traditional acquired tastes (beer, wine or champaign) but likes various types of spirits you've expanded my drinking experiences beyond the basic mix spirit with 1 other thing and drink. So far, for the first time, I've tried (and loved) fernet con coca, eggnog and Pimms cup. Thanks for expanding my taste buds.
I really like the coloring. Looks awesome!
For legal purposes!
BATFE, the still featured in this episode is only included as a prop and was not used to create any spirits.
“Please don’t shoot my dog”
I so need to try this! Am so tired of gin that tastes like licking a Christmas tree 🤢
Oh god, what kinda Gin you drinkin? 🤮
Prosperos Moon LOL Bombay, Hendricks, Gordon’s ... for some reason they all taste like wheatgrass - if wheatgrass was made from pine needles 😅
@@prosperosmoon thats why I dont like it.
Ive only had the kind that tastes like tree sap that other people have given me.
@@CocktailsConsoles If I could recommend, "The Botanist" is the first gin I liked because it has a really nice botanical taste that does not taste like chewing pine needles. Maybe give that one a shot? It also has the Latin names of all of its botanicals on the bottle, and could give you inspiration for what to include in your own blend.
Why are you licking Christmas trees to know what it tastes like?
Did you drink the gin first?
I've been drinking gin for decades, but never had the urge to lick a pine tree, LOL
Greg, I studied mechanical engineering in undergrad. When we were learning about pressure vessels (or a pressurized, sealed chamber filled with vaporized accelerant 😂) our professor said "Another name for a pressure vessel is uhh... a bomb." He also later said that hot dogs were pressure vessels, that would fail in the same fashion we'd expect a metal pv to fail haha
Just found this channel a couple weeks ago. Loving it so far. With supernatural the show coming to an end. I think you should do an episode for the show. Trying to rack my brain to remember a cocktail in the show.
Can we expect a video on homemade beer or other distilled spirits in the future? If so, what kinds?
I would assume not. He's not actually distilling a spirit here, just using a still to almost 're-distill' or clarify his infused spirit. This is not the same process as distilling something like Vodka or some other spirit from scratch. It's not even the same process that is used by distillers to make actual gin, as Greg briefly touched on during the video. Furthermore, home distilling from a wash or mash and not an already distilled spirit is not only highly dangerous, but it's also illegal to distill and make any kind of alcoholic spirit in the United States without a TTB permit.
That all said, I would love to see Greg make some homebrew beer/wine, since that is very doable at home and is also legal.
Would be interesting. I myself just started 2 gal of ginger beer and 2 gal of gruit beer. I add gin to both when I pour a glass of either. He might be mainly worried about the ATF with distilling and states laws.
While I think you're overly worried about running that little still of yours, I would probably just filter the gin though some activated carbon instead. Much easier (and of course safer). Be careful to chose a carbon product designed for decoloration though. Charcoal has various properties that can be tweaked to filter different types of impurities. Just using a water purifier would probably not do much to the color, for instance.
Really enjoyed this Greg! Thank you for the experimentation.
New Fav episode. Never replace that funnel, Fantastic!
If I remember correctly you thought that adding water to everclear gave really bad results in your vodka tasting episode, so maybe that has something to do with your initial batches being bad?
This episode made me think of one of my great-grandmothers, except she wasn't too scared to run the still inside ;) Guess when alcohol is illegal though, you've got to eschew the safety precautions in favor of secrecy.
Great episode. I loved watching the creation process. The trial and error. The gears turning.
OHMYGOD THE JOY ON YOUR FACE!
From 20:25 onwards, I've watched it three times now. This was totally worth the wait. Happy Little Accidents for the everlovin' win!!
Hey greg, have you ever played call of cthulhu? There's a drink in the beginning of the game that you might like. Hehe. Hugs from Brazil!!!
Title and thumbnail: I made my own gin!
Video: well not really, but a bought a still from amazon and but berries in everclear
Worth the wait! Love ya Greg.
Fascinating episode, great to see you managed to get something nice and drinkable at the end too!
Was it made in a MASH camp in Korea and taste like sweaty socks?
Would love to see you try to make something out of the Abyss bar from Deep Rock Galactic
This episode was an absolute fiesta. Roaring laughs throughout. Greg you are a delight.
Loved this episode! I recently did an infusion of my own, but instead of gin I just wanted to make some herbal vodka. I bought some Froggy B vodka, and infused it with lemongrass, rosemary, and peppercorns. The results were fantastic!
Hey Greg could you do some of the drinks from The Expanse. Maybe do an alcoholic version of juice.
Firstly, a reference from the simpsons beer baron episode would've been great. Secondly, a question: Could you run your gin through a charcoal filter to clarify it? I remember in the rum episode you said that was how a 5 year old rum can be clear
Aye man, just started watching the videos 2 days ago, very very addictive, I even play em in the background while playing.
I thought a video about bar terminology or how to order the exact drink you want would be a really entertaining video.
I have actually done this and it can be done safely indoors just with the correct things.
Instead of something like this, look at a chemistry supply store. Get a 2000ml boiling flask and a distillation head adaptor. Throw a jacketed coil condenser on there and it should work great. Secure all the glass joints with metal keck clips and it runs very smoothly. Also, use a chemistry flask heating mantle. These have very fine temp control and use no open flames.
Often distillation explosions are from not sealing the still correctly. Because its pressurized, vapor finds a way back to an ignition source end ignites. This also can be caused from not using boiling chips when distilling causing the mixture to bump(spontaneously boil). If the temperature is brought up carefully and everything is secure it actually is quite safe to do.
I have made some wonderful gins this way so I encourage you to try it again! It is well worth the effort.
They are not "sorta", they ARE preserved. Alcohol dehydrates, the cells are basically fixed.
I wonder if you could make something similar to dried lemon slices for garnishes, but in alcohol. I don't know why you'd want to, but... Curiosity?
Im still waiting for the top gear’s “The Bloody Awful” V8 juice
The second part of the episode (post covid lockdown) makes me think of GMM and the shelf that they leave things on 😂 once again, another awesome episode man ❤️❤️
Thanks for reminding me of the mason jar of Everclear with random spices I threw in it back in April.
...
tastes pretty eff'd up, 10/10. Goes down nice mixed into some ginger beer.
Homer Simpson aka the Beer Baron would be proud.
The title: regular gin
The video: bAtHtUb GiN
Not the video I expected, but a video I can still enjoy
I love how excited you got over your 95% ABV Curacao
Honestly I'd love to see you try and do a few more of these jar/bottle experiments. Make something set it for a few months and see what comes out of it for a tasting and mix review. Was a damn cool episode!
"The 167th of March" -- seems right. *sigh
Oow yeah, been waiting for this
What would an episode of 'How to Drink' be without a spill on the bar?! This one gets a gold star!
What I love the most is how you credit your sources. And that still is crazy.
I was just thinking about this. Watched to many episodes of M.A.S.H. I guess.
No such thing as too much mash
@@spriggs_fm Amen to that
The ice section will create a condensing action, actually reducing the system pressure and drawing a greater flow. As long as you keep that section liquid with ice in it, it should be perfectly safe. Also, any rise in pressure will just force more vapor out the nozzle, rather than a condensed liquid. There is a risk of filling your condo with alcohol vapor, which could explode at a certain percent alcohol to oxygen, however this risk is mitigated if not entirely precluded by placing a fan in the window. Hope this assuages some of your concerns and pushes you a bit towards trying out your very cool still. (Nuclear operator, very familiar with steam systems)
We once made limoncello cream at home, and to do that you need to infuse lemon zest in alcohol for 3 weeks. We left it in there for 3 years. At the end, it looked like what you got but even more brittle, it was basically like a sugar ornament you would put on a fancy cake or a snow crystal
Infusion’s always pretty fun, especially when you’ve got a liquor with flavor notes you really don’t like, but you don’t want to just throw the whole thing out. I bought some tea-flavored vodka I wasn’t too fond of, but I mixed it with some lemons and more or less made a John Daly
"1:2:3 HTD Gin" sounds like a solid name to me.
I would go with "Three. Two. One. Gin!" The Marketing writes itself.
Would love to see a Chaser episode of the still actually working, if you’re able to provide the necessary safety precautions (and don’t chicken out again 😂)
Also: Chaser, huh? Haven’t seen one of those in a long time...
Awesome episode, love it!
dude thanks for finishing it... I really enjoyed the journey
As long as he doesn't sell it, we should be in the clear.
Moonshiners, *r i s e*
@@prosperosmoon dude, my i felt a didturbance in my family tree. My relatives from west virginia are stirring.
@@anonomuse9094 🤣
Maybe 'Bathtub Gin' because it looks like dirty bath water
man I remember when you were at 10k, glad to see you made it
Come on up to CT after this whole pandemic. I have plenty of land to nerd out and try this still if you want. You've taken me from drinking whiskey and the occasional old fashioned to making new cocktails every night.
I really like these longer, experimental episodes.
I have been making my own gin from 96% store bought ethanol since a few years now.
There is no need to use an open flame, nor induction plate. I use a classic old electric plate to heat my still.
This gives no problem at all indoors. As said in other comments, there is not a high pressure in the still as the vapor can escape.
it would become potentially dangerous when you were to seal off the exit.
A few tips you could use:
1 - as you briefly mentioned, you can put the botanicals in a basket above the alcohol. This is preferred over infusing. Infusing your botanicals will also dissolve many other substances like oils. Eventually, as this is not a trapped distillation proces, some of them will end up in your end product. While they are perfectly safe to drink and might even bring additional flavour, diluting the high alcohol content with dissolved oily substances will result in a cloudy gin or eventually gin and tonic. (again, this does not affect safety, only the appearance) This can be a sign natural ingredients were used to make a gin when you encounter this phenomenon in eg. a store bought premium gin.
2 - seal off your still. I use a mixture of rye flour and water (basic dough) to seal the top and bottom part of the still. It prevents vapour from escaping through the part where they come together. For the same reason I use food grade plastic tubing to connect the head of the still to the condensor.
3 - experiment by tasting. To get to my recipe I started by distilling only one type of botanical at a time. this is essentially a compound gin, where you would mix the different distillates to get your final product. This way you can learn the way botanicals taste and what amounts are good in your product. Write down everything used to the gram (do not use volume measurements like cups, they are not precise enough). This will give you a high level idea of botanical combinations to use. The best result of course remains when distilling your mix of botanicals together.
Happy distilling :)
Dr Boozenstein......"It Lives"...Salute !!!! Love those "accidental" discovers....kinda like "where Babies come from".....and "The Check is in the Mail"......Nice.
I really like these slightly longer episodes! :)