With gin you never know what you've got until you are finished with the run and do your blending. The botanical flavors come across at different times during the run. Your first jar is going to taste completely different than your last jar. My wife and I were not big gin fans until I started the distilling hobby. I bought her an air still for her gin making and at this time I don't think she has made the same thing twice and she is on batch 13 currently. She keeps me busy making neutrals for her. Every batch is different and she has honed in on her perfect gin. Good Video, Boo. Keep up the good work!
For sure, Tim. It's definitely a long process to dial in that recipe. Very cool how you guys are a team with it, though. I wish I had a distiller wife :( some guys have all the luck. Hahaha!
Never really liked gin, but it's interesting to know you can change the flavor so many different ways with it. I think a gin with a little pepper would be really nice!
My mother was once asked to be a taste tester by the local milk provider (ok, I'm almost 70 so she's long gone). We would get milk delivered to the front door in our little metal basket. She told the milkman she tasted onions in the milk one week. The next week, they asked her to be a tester as apparently the cows had gotten into a field of onion grass, so our milk was free from then on. I started my career as a taste tester in a lab almost 40 yrs ago (retired now). You've got the tasting genes! Excellent descriptive videos and tasting notes. you are a true professional. Keep up the great work.
Hi, Robert. Loved your story, thanks! Sounds like a sharp nose on the both of you! This was actually a really cool compliment to hear for me, so thanks so much. I try to be as descriptive as possible.
i'm laughing because way back when i was both an owner operator of a dairy ranch and for 8 years i was a taster ("sensory analyst") for an international milk products manufacturer and now, i am a hobbyist distiller. i make rum mostly, from scratch, as i buy molasses right from the factory where they bring the sugar cane, since i don't use barrels for ageing but use large sealed jars, i have experimented with various woods, 17 different by my last count. for gin, what works for me (and my particular still set up) is to use molasses as my sugar source, double distill, then in that distillate i infuse my botanticals for two days, then do a third distillation.. i have tried many different ingredients, proportions etc and what works best for my taste is a simple recipe of juniper berries, coriander seeds, green cardamom and citrus peel, either lime or sweet lemon. using molasses as the sugar base, i think it necesitates the double distillation as the molasses distillate competes too much with a gin..... for rum, i use the glenmorangie standard for determining the end of hearts..... 65% (on the spirit run), getting down to ABV's lower than that is not to my liking.... yes, you lose some volume but i save all feints and do an all feints distillation when i have collected enough and it yields a fair amount of ethanol.....warning! keep gin feints separate.
Thanks, buddy! Yeah, definitely takes a while to get it down to a science, but there have been some amazing gins I've had from distillers that have taken the time to get it down.
Thanks, that was fun! Personally, I macerate warm for 24 hours in 100p clean vodka and then run fast. It's very consistent. In terms of botanicals, the toughest component for me is the perfect amount of licorice; to be barely noticeable for a tad too much and my gin becomes aspartamey.
I do much the same s you Boo but when my ABV starts to drop I crank up the dephag water so the tails can't get past it plus it's a balancing act with the power but I can squeeze a lot more high proof out, each to there own. Great video mate .Thank you.
Hi, Ted. I'm confused, what needs to be removed there? Kept the camera moving part in for some laughs, but not seeing anything else that would warrant editing.
With gin you never know what you've got until you are finished with the run and do your blending. The botanical flavors come across at different times during the run. Your first jar is going to taste completely different than your last jar. My wife and I were not big gin fans until I started the distilling hobby. I bought her an air still for her gin making and at this time I don't think she has made the same thing twice and she is on batch 13 currently. She keeps me busy making neutrals for her. Every batch is different and she has honed in on her perfect gin. Good Video, Boo. Keep up the good work!
For sure, Tim. It's definitely a long process to dial in that recipe. Very cool how you guys are a team with it, though. I wish I had a distiller wife :( some guys have all the luck. Hahaha!
@@milehidistilling1 You dont have a distiller wife, but you do have a whore camera man. So id say you win🤣
Couples that distill together…stay together ❤
Love from Turkey.Thankyou for your endless work.
Our pleasure! Thanks for watching, my international brother!
Never really liked gin, but it's interesting to know you can change the flavor so many different ways with it. I think a gin with a little pepper would be really nice!
Star anise and grapefruit sounds like a good combo.
Yeahh, going to have to give this a shot!
My mother was once asked to be a taste tester by the local milk provider (ok, I'm almost 70 so she's long gone). We would get milk delivered to the front door in our little metal basket. She told the milkman she tasted onions in the milk one week. The next week, they asked her to be a tester as apparently the cows had gotten into a field of onion grass, so our milk was free from then on. I started my career as a taste tester in a lab almost 40 yrs ago (retired now). You've got the tasting genes! Excellent descriptive videos and tasting notes. you are a true professional. Keep up the great work.
Hi, Robert. Loved your story, thanks! Sounds like a sharp nose on the both of you! This was actually a really cool compliment to hear for me, so thanks so much. I try to be as descriptive as possible.
i'm laughing because way back when i was both an owner operator of a dairy ranch and for 8 years i was a taster ("sensory analyst") for an international milk products manufacturer and now, i am a hobbyist distiller. i make rum mostly, from scratch, as i buy molasses right from the factory where they bring the sugar cane, since i don't use barrels for ageing but use large sealed jars, i have experimented with various woods, 17 different by my last count. for gin, what works for me (and my particular still set up) is to use molasses as my sugar source, double distill, then in that distillate i infuse my botanticals for two days, then do a third distillation.. i have tried many different ingredients, proportions etc and what works best for my taste is a simple recipe of juniper berries, coriander seeds, green cardamom and citrus peel, either lime or sweet lemon. using molasses as the sugar base, i think it necesitates the double distillation as the molasses distillate competes too much with a gin..... for rum, i use the glenmorangie standard for determining the end of hearts..... 65% (on the spirit run), getting down to ABV's lower than that is not to my liking.... yes, you lose some volume but i save all feints and do an all feints distillation when i have collected enough and it yields a fair amount of ethanol.....warning! keep gin feints separate.
Great vid Boo. Gin is magical with some patience...
Thanks, buddy! Yeah, definitely takes a while to get it down to a science, but there have been some amazing gins I've had from distillers that have taken the time to get it down.
Mines triple citrus and juniper above the vapor….. it is money!!
Sounds like an awesome gin, Danny! Tasty!
Thanks, that was fun! Personally, I macerate warm for 24 hours in 100p clean vodka and then run fast. It's very consistent. In terms of botanicals, the toughest component for me is the perfect amount of licorice; to be barely noticeable for a tad too much and my gin becomes aspartamey.
You got it, thanks for watching! It was fun for us too! Licorice is definitely a harder one to dial in right, that's for sure.
I do much the same s you Boo but when my ABV starts to drop I crank up the dephag water so the tails can't get past it plus it's a balancing act with the power but I can squeeze a lot more high proof out, each to there own. Great video mate .Thank you.
Hell yeah, Garry! I bet you do some good stuff on your machine. Thanks for watching.
Thanks sir.
You're welcome! Thanks for watching!
Great video!! Quick question how many gallons of wash did you distill for the ingredients you listed?
Thanks for watching! We used a 6.5 gallon brown sugar-based fermentation for our gin.
@@milehidistilling1 Thank you!!!
@@gbpd80 You got it!
Good info. You may want to edit between 1624-1700 though.
Hi, Ted. I'm confused, what needs to be removed there? Kept the camera moving part in for some laughs, but not seeing anything else that would warrant editing.
16:58 made this worth watching; lmfao sir!
Hahaha glad you liked it brotha! The cameraman and I had a good laugh at that moment when I was editing, so thought we'd keep it in.