Distilling CITRUS GIN w/ Vapor Infusion AND Maceration!
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- เผยแพร่เมื่อ 30 ก.ย. 2024
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Using Vapor infusion AND Maceration to making a delicious Citrus Gin. Recipe Below.
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Method inspired by Still It to macerate and infuse - • GIN : Vapor Infusion V...
Recipe inspired by Brewbird - • How to Make and Distil...
Botanicals (per Liter of 95%abv Neutral Spirit):
Orris Root - ¼ tsp - amzn.to/3YoNLiS
Dry Thyme - .75g
Juniper Berries- 14g (27g) - amzn.to/3YxIYLZ
Raw Almond - 1
Black pepper - 1 peppercorn
Cardamom - 0.1g - amzn.to/3G342TK
Cinnamon - 0.2g
Chamomile - ¼ tsp
linden flower - 1
Bay Leaf - ¼
Coriander - 4g - amzn.to/3Wpbm11
Zest from 1 lemon and 1 lime - Option: use 2-3 limes & lemons for a bigger citrus punch
Crush half of the juniper berries and give the rest of the dry botanicals a light crushing to release the flavors, then macerate the dry botanicals in 90-95%abv neutral spirit for 12 hours, then proof down to 40% and distill. Use a gin basket or mesh bag in the vapor path for the citrus zest.
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Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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there is a distillery in columbus ohio called Watershed distillery and they make a gin called four peel gin and you would like it.... it uses lemon, lime, orange and grapefruit.
Sounds delicious!
I wonder if lime leaf would help with getting that really lime forward nose...
Great idea! I'll see if I can find some.
They sell stainless steel mesh ptfe gaskets that act as a filter. One above and one below. Just a tip for you triclamp peeps. Works great as a gin basket.
Great idea!
What about olive nation citrus/lime extract?
I might go that route. Got to test it out.
Super cool way you approached the recipe, can you use some olive nation flavoring to bump the lime
Hey Beaver. Where you been? We’ve missed seeing your videos. Hope all is well.
Thanks Broer! Looking forward to your next video!
Hi from a new sub! Great video! About the position of the aroma bag: I'd say that positioning it higher exposes the contents to lower-temperature vapors, which very likely will have a noticeable effect. Being more an absinthe 'expert', that is just a guess. My absinthe distillations have all been macerations, but I think I'll try putting some of the soft leaf herbs into the column of the still (an 'Arabica' copper pot still, 2 liters) and see how it affects the product.
Really interesting point!
I wonder what it would be like if after distilling the gin the lemon peels were added. something like LimonGinCello.
I love that word. LimonGicCello!
What about adding some grapefruit for more citrus flavor, it would boots citrus without adding too much extra flavors
I'm considering it:-)
Nice video….just wondering if you ever fermented Piloncillo Panela, Brown Sugar as a RUM……
Yes I have. Not by itself, but in a super strong Tepache rum recipe.
I'm new to all of this being in the UK I can only get the vevor moonshine still with out the thumper will it be ok as I want to make rum and whisky
Oh sure. The thumper is just a bonus for adding a few more points of proof and infusing more flavor, but it's not critical to making good spirits.
I apologize for the question........but where is jorge duncan? did something happen? It's been two years since you've published anything.........are you sick?........(Portugal) translated by Google ..........greetings, a hug.
Dear Bearded,
Have you ever considered to make this gin pink? Maybe with some help from your friends @ olive nation ^^
Maybe;-)
I have concentrate left over from the "Chello" drinks. Lime and lemon concentrate have been tweeking my gins all year. I haven't zeroed in on a proper ratio yer but I expect to run out before I do. life isn't fair but it is made better with alcohol.
Very cool idea. Thanks!
I think the secret to a fresh light Gin is mint. It lifts the other elements and brings a fresh pop to it.
Thanks for the tip!
I wish I liked drinking pine tree… I mean gin! Lol too many hours in the wood I guess. But maybe a citrus vodka that reminds you of gin might turn my pallet 🤔
The cool part about making your own is control how much pine you have, so for me less on traditional Gin botanicals and a lot of lemon and lime.
It's definitely an acquired taste. I think that's why I liked the Moody June so much. The "gin" flavors were so muted. But I've come to enjoy the botanicals at stronger levels as I've tried more gins over the years.
Just when I thought I had tried to make everything that was a challenge to me. And you just had to do this, Brother!! I've had a long enough hiatus. Time for me to get back to work. If I can make a successful, slightly smoky single malt, I should be able to make a decent gin. I think, personally, the citrus style gin would be more pleasant to me than a more botanical one. Challenge accepted, my Bearded friend!!
Do it:-)
..hypothetically..
A little grapefruit peel. Texas Rio Red, of course.
Interesting idea!
Trad. by Google:
The issue is that if you exceed the amount of citrus you will have the problem that when adding water to adjust the %ABV, opalescence due to the oils may appear, even later when adding tonic water.
Hey Bearded. Lookin good (in that t-shirt) New Jesse shirt or yours ? The pear cider I carbonated with "banana sugar" was too dry (sour) tasting. The one I back sweetened with it was ok, drinkable. On the gin I have an Odin's gin waiting for distilling, thinking of putting lemon peel in the gin basket, so it gets macerated an vapor infused lemon flavor. Any thoughts on that ? Happy distilling out there !!
Jesse's the only one with enough juice to get his own cool shirt designs right now, haha! Maybe some day they'll have a bearded astronaut shirt for me:-)
Sorry to hear the banana sugar didn't work out.
I think the Odin's idea sounds good!
I'm interested to get started with distilling and I am wondering if you need the ambient temperature to be between 74 - 78 degrees F how do you do proper fermentation?
For distilling, yeast stress from temperature fluctuations are not that big of a problem. The process of distilling cleans those bad flavors up for the most part. Also, you can use kveik yeasts that can handle higher temps.
I was wondering about what to do about fermentation if the ambient temperature is in the mid sixties. The temperature in my home is never as high as 74ﾟ
Did you peel the lemon and lime or zest them?
I zested them with a microplane.
I'll like to make this whenever i have the equipment to make alcohol. Good video bearded.
Thanks!
So if you have a column with copper packing, could you just set the baggie on top of the copper, or even just drop the Peels in on top of the copper packing? This would hypothetically be a 2" column.
Yep, that'd work great!
Doe's anyone remove the wax from the fruit peels first? ( shop bought)
I usually macerate alone in the bathroom, I guess if you want to talk about macerating publicly more power to you.
Thanks for another great video.
I
Hi, I also macerate and infuse my botanicals. Usually, like you say I macerate "solids", anything seeds, barks, roots for 3-4 days, filter and then distill with other botanicals in the basket, such as fresh leaves, flowers and peels. The result is usually more complex and with a longer finish than with simple vapor infusion. I sometimes add what I call "homemade extracts" to my final blend, in order to adjust and balance the flavor from one batch to another. For instance, if for some reason the coriander does not come through enough in the end result, I can add a few mL of coriander extract to compensate. Of course you can't adjust if one particular flavor comes too much forward, but that's one way of doing it. In my experience so far with citrus ingredients, they combine very well with Pink Pepper berries or even leaves if you can find some.
Awesome, thanks for the advice!
Try hanging the baggie in the column so the vapor has no choice but to pass through the citrus? Imitating a basket. And add a little more as well? ;)
A few years ago I made some "cello's".
They didn't turn out great because I didn't remove enough of the pith.
So I redistilled it. Came out horrible, super bitter. Set it aside to use as fresh smelling cleaner.... Four months later I needed to clean something. So naturally first thing I did was stick my finger in. And low and behold, all bitterness was gone and I was left with a real clean clear citrus flavor bomb. Work's great for tweaking my gins.
Wow, that's really interesting! Chemistry over the long term can really surprise you. Pretty cool, brother:-)
Ok when you put the copper scrubbies in your pipe to increase the abv. What I would do is cram pack it full of lime and lemon peel and then a small amount of scrubbie. To act as a barrier. It’ll amp up the citrus. Or olive nation. Which I have tried a bunch and it’s kinda fake tasting to me. But idk. Give it a whirl. Love the double maceration technique.
Great idea brother!
Maybe distilling fermented lemonade or limonade could be a good way to go?
I need to try that! Thanks:-)
I used the double method of infusion and vapour, with lemon peel, in my air still, i was dissapointed with the strength of the lemon, in the final product, however, when i dismantled the still, i noticed a yellow lemon oil dripping out of the gin basket, so i washed the contents of the basket in the final product and that added some more lemon but it did make a yellow tint but it did increase the flavour, worth noting.
Hey Beardy, I've been missing your videos, man. Glad your back. I just did a hypothetical gin the other day. I maserated everything but took most of the citrus zest out before running it. One way I might suggest getting more citrus in there is maserate some, but take it out before running it, then have the liquor fairy hang some in the vapor path also.
Interesting idea!
Howzit bearded! Great video, with my gins, i macerate, let it soak for 24 hours, then strain the botanicals out, and then shoot the thumpers with the soaked botanicals, it gives it that strong flavour i am after.
I would come back to your gin in a month, I don't like my gin for the first month, it needs a month to settle
What if you had the liqour fairy do a run of the limecello, with the gin botanicals in the pot or thumper?
Or just re-run what you've made there with the limecello added in too. Just a thought.
That is a cool idea!
El tema es que si excedes la cantidad de cítricos vas a tener el problema que al agregar agua para ajustar el %ABV, puede aparecer la opalescencia por los aceites, incluso posteriormente al agregar agua tónica.
WHY are we up at this hour??? hello bearded buddy
Hahaha, hey brother! Late night editing:-)
Thanks! Why not both?!?! Yes! Appreciate your hard work 🙏🖖
Thank you so much for the support Frederick!
I have been making OK gin for about 10 years but never made a great gin. Even with a basket in my column I always ended up with a cooked citrus note. Recently I have been making tinctures from citrus zest in high proof spirit and adding just a few drops to a bottle of plain gin for a really powerful fresh citrus punch. My favorite by far is tangerine, if you can find them, closely followed by grapefruit.
Great idea! What ratio of peels to spirit do you use for your tinctures?
@@BeardedBored I used the zest from 6 tangerines in around 3/4 of a pint of spirit which turned a florescent yellow/orange after a couple of days. One grapefruit zest in about1/2 pint steeped fora week or so works well. I pressed the juice from the tangerine fruit to make an awesome tangacello,
Thanks for the info!!!
What about using some lemongrass or lemon thyme to enhance the citrus flavour?
I am about halfway through making some gin, inspired by Jesse's latest Gin video. Try adding some cucumber it makes a hell of a difference to the spirit.
I almost went with lemon grass but they were out at the store. Next time I definitely want to try some. Might get adventurous and try cucumber too.
Great video, Bearded! Last year I made a lemon wine from sugar, tree-ripened lemon flesh and juice. I previously had used the peels for limoncello. The wine, once fully fermented, was really, really lemony. It sat around in my shop for months since it didn’t taste very good. To get rid of it I distilled it one and done. Wow! The spirit is intensely flavorful and intensely lemony. Like a lemon eau de vie. No cooked fruit taste. If you added this to gin you might get where you are trying to go. I don’t really like gin so I haven’t tried it. Yeah, weird, I know.
I love the comments section. I learn so much from you guys! Very cool, thanks for the idea:-)
I have never "distilled" Gin but it is one of my favorites, my wife bought me one of those kits before I started, it is a kit where you just soak the botanicals in the neutral, and that is the way I have been making my own Gin. So you could just add some fresh citrus zest and add let it soak and boost that side, it won't be clear but will tell you you're going in the right direction.
Thanks for the idea!
I was going to suggest running it again in the pot still and leave off the macerated botanicals and stick a bunch of lemon and a little lime in the gin basket.
I'm having the same thought;-)
Hi, Bearded! I make an experiment, which is 100% success. Mandarin dried skins infused in 40% ABV without maceration. You need big glass bottle ( I use 2L glass jar with large lid) and you need SS container ( I use big tea maceration SS mesh with mandarin skins etc.) which is before the lid and than you need perfect insulation to make all that airtight. Put jar in the +30 degree Celsius and leave it to 5 days. That`s it! Your perfect flavored vodka/ gin is ready to serve! P.S. This method eliminate bitterness of the skin white stuff, which is very good - you can collect your citrus skins with white stuff without worries. Cheers! 🥂
Excellent idea! Thanks so much!
Having spent time in Asia, I love the flavour of kaffir lime. Both the leaves (used a lot in Thai cooking) and the actual lime fruits bring a totally new character to gins Fortunately the kaffir lime grows well here in NZ
I really hope I can find some lime leaves. Great idea!
Maybe throw a thumper inline and add the lime in there, not sure if the thumper will strip too much of the botanicals out but would definitely bring the lime further forward. Another great video
Good idea!
Pretty much what I do and will be doing in next batch - macerate the seeds/solids and stuff my carter full of peels - works pretty solid on 25l spirit wash in a 50l keg/pot or in the 4l air still
I really need more column pieces for my liquor fairy so I can try that.
Watching now
How's the cherry bounce idea going?
Crap, thanks for the reminder😅 This year for sure. Summertime probably, when cherries are in season.
Looking forward to it
@@BeardedBored , cant wait as well, looking forward to it !!!
Im not a gin drinker but id like to try that bottle and what ya made lol.
Not sure how long it's going to last, haha!
More lime than lemon in a proportionate ratio to temper the powerful lemon and bring forward the lime. I have found that in my mead making is the case. It may be different in the distilling world....hypothetically of course!
I'll keep that in mind. Thanks!
@@BeardedBored Thanks for the lead on Miss Brewbird! Her channel I have found to be a deep well of knowledge I can dive into!
She is a smart lady:-)
Hey Bearded; to add more lime flavor to the gin what about taking some inspiration from your Limecello and doing further maceration of the finished product (may have worked better before final proofing, plus bonus green gin?) or even hitting it with some fresh lime juice?
I'm considering it. I'm still deciding if I want to try to keep it clear or just make it taste the way I want it to and not worry about the color.
@@BeardedBored what if you put lime juice in with the wash for the liquor fairy? it would leave all the cloudy particulate behind right and just distill over the volatiles wouldnt it?
Tonic and a wedge of lime perhaps 😊
Well of course:-)
Love it! I also macerate and vapor infuse my gins. Of course, when I do it I get folks on FB telling me that I'm doing it all wrong :D
That's facebook for you;-)
Good day bearded, from a sunny Cape Town, South Africa.
I have done a couple of Gin runs with my collected aftershots. So basically a chimera style run. I have found the gin baskets to work perfectly as you have a higher surface contact ratio with the vapour. Your basically forcing the vapour to have contact with the citrus peels. With your setup , I'd imagine a lot of the vapour passes by the citrus without having time to infuse.
As results go, I have had great success. As my Gin comes out very citrus forward, with your desired crisp citrus flavours.
I do have to give a lot of credit to @beaverdiy as it is his original recipe and method I have adapted to get my results.
I love your channel.
Thanks and keep up the great show.
Regards
Yeah, I think I need to finally pull the trigger and get a gin basket for my liquor fairy. Thanks Broer!
@@BeardedBored I'm sure there should be a way to make a makeshift, gin baskets like set up. It all depends on how you potstill joins to your boiler. Maybe try using some packing or copper mesh and a base to place your ingredients on to simulate a basket.
Nice and easy solution. I like it!
Thinking of hypothetically using the citrus bag but putting it on top of a couple rolls of copper mesh in the column. I don't know if the acid in the citrus will get freaky with the copper though.
That will work. Several commenters have said they do that.
Great video bearded. My liquor fairy loves experimenting with gin. His latest project has rose petal and a lot of citrus flavor. I’ll give your recipe a whirl. Keep up the good work!
Rose is tricky. I've had flower infusions go very "potpourri" smelling. How much did you use per liter of spirit?
@@BeardedBored I’m using a very loose teaspoon of dried rose petals per liter.
I use a sealing ring with a stainless steel mesh in my still. I use it to hold my botanicals in the column instead of buying an expansive gin basket. It turns the column itself to a long gin basket.
I love that idea!
Really Enjoyed Your Video , Thanks ! 🐯🤠
Thanks Pat!
We all think it's time for you to get your Liquor Ferry a column for his still!
I agree! If some company doesn't approach me to test one of theirs on the channel, I'll have to build one as I can afford the parts:-)
Come back
Nice one mate.
Thanks 👍
Ask a liquor fairy to just run a citrus neutral spirit infusion, then blend some into your gin. I really like gin as well I think I might have to make this, I know my little liquor friends have a reflex still, they're asking questions about a gin basket in the column, and how to?
love the vid even though im not huge on gin either, love citrus stuff
heres a random suggestion: you ought to make wine/brandy out of some Black Sapphire grapes just for the laughs, they supposedly taste like concord grapes but their appearance is... unique. hahahaha