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gin blends

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Re: gin blends

Postby jake_leg » Mon Sep 24, 2012 9:35 pm

I'd say you must have a strong batch of juniper Al, the stuff you sent me was very well balanced I thought although definitely on the herbal side. There are so many variables I think you just have to mix and blend by taste like you did.
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Postby Bushman » Mon Apr 28, 2014 7:45 am

I have been reading in a lot of different areas about making Gin. I realize not all members wander to other forums so I thought I would repeat one of my posts here as well about making gin. The following comes from my own experience along with information I got at the ADI conference seminar on gin put on by Corsair Distilleries.

Definition from Internet:
A clear alcoholic spirit distilled from grain or malt and flavored with juniper berries.

Common Gin Ingredients
Angelica root
Grains of paradise
Bay leaf
Juniper berry
Citrus peel
Orris root

Other ingredients that can be added
bitter almond
bitter & sweet orange peel
lemon peel

Recommended proportions
x = Juniper berry
x/2 = coriander
x/10 = angelica cassia, cinnamon, licorice, bitter almond, grains of paradise
x/100 = bitter & sweet orange peel, lemon peel, ginger orris root, cardamon, nutmeg, savory, chamomile

Vapor vs Maceration
Problems with Vapor basket (Gin)
❶ Stuck chamber
❷ Puking the vapor

Problems with Maceration
❶ Over cooking botanicals
❷ Off flavors
❸ Clean-up

If your not happy with your product a couple things to consider (by no means a complete list).
❶ Quality of the botanicals
❷ Imbalance of flavors (see recommended proportions above)
❸ Problems listed above with either vapor or maceration process.

As you can see by the possible ingredients listed above you can come up with a lot of different flavors of gin depending on what you choose to put in it.
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Re: Gin

Postby just sayin' » Mon Apr 28, 2014 11:15 am

Thanks, Bushman. Nice overview. In your research, have you come across anyone using juniperus virginiana or eastern red cedar in stead of juniperus communis? If so, is there a huge difference in flavor?
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Re: Gin

Postby Zymurgy Bob » Mon Apr 28, 2014 11:21 am

Good job, Bushman,

Since it meshes so nicely with an old Waljaco posting from Yahoo Distillers, I'll add that, to which has been appended my personal gin recipe derive from Wal's guide.

You may have to do some twiddling to make the manufacturers vs ingredient table line up.


--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:

I have also found the botanicals used for the French Citadelle Gin.
This 1771 recipe from Dunkirk has 19 botanicals which is the biggest
number among current gins.

--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:

>> Just found the botanicals for a Dutch gin - Van Gogh Gin.
>> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
>>> > Msg 13359 has commercial gin recipes mainly from the 19th


>>> > This gives an idea of the botanicals and their quantity used.
>>> > With the aim of formulating a standard model for gin botanical

quantities for the homedistiller, here is a table of the botanicals
used in 10 modern gins:

>>> > 1)Tiger Gin
>>> > 2)Gordon's Distilled London Dry Gin
>>> > 3)Beefeater London Distilled Dry Gin
>>> > 4)Plymouth Gin
>>> > 5)Bombay Distilled London Dry Gin
>>> > 6)Bombay Sapphire Distilled London Dry Gin
>>> > 7)Mercury Gin
>>> > 8)Juniper Green London Dry Gin
>>> > 9)Van Gogh Gin (Holland)
>>> >10)Citadelle Gin (France)
>>> > Botanicals used-------Gin Brand (see above)
>>> > ---------------------1---2---3---4---5---6---7---8---9---10---
>>> > Juniper-------------yes-yes-yes-yes-yes-yes-yes-yes-yes-yes-
>>> > Coriander-----------yes-yes-yes-yes-yes-yes-yes-yes-yes-yes-
>>> > Angelica root-------yes-----yes-yes-yes-yes-yes-yes-yes-yes-
>>> > Cassia--------------yes-yes-yes-----yes-yes-yes-----yes-yes-
>>> > Cinnamon------------yes---------------------------------yes-
>>> > Liquorice-----------yes-----yes-----yes-yes-yes-----yes-yes-
>>> > Bitter almonds----------------------yes-yes-yes-----yes-yes-
>>> > Grains of Paradise----------------------yes---------yes-yes-
>>> > Cubeb berries---------------------------yes---------yes-yes-
>>> > Bitter orange peel----------yes-----------------------------
>>> > Sweet orange peel---yes---------yes---------yes---------yes-
>>> > Lemon peel----------yes-----yes-yes-yes-yes-yes-----yes-yes-
>>> > Ginger------------------yes---------------------------------
>>> > Orris root----------yes---------yes-yes-yes-yes-----yes-yes-
>>> > Cardamon------------yes---------yes---------------------yes-
>>> > Nutmeg--------------yes-yes-----------------------------yes-
>>> > Savory------------------------------------------yes-----yes-
>>> > Calamus (sweet flag)----------------------------------------
>>> > Chamomile---------------------------------------------------
>>> > Violet root---------------------------------------------yes-
>>> > Cumin---------------------------------------------------yes-
>>> > Aniseed-------------------------------------------------yes-
>>> > Fennel seed---------------------------------------------yes-

>>> > 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
>>> > x/2 = coriander
>>> > x/10 = angelica, cassia, cinnamon, liquorice, bitter almonds,
>> grains of paradise, cubeb berries
>>> > x/100 = bitter & sweet orange peel, lemon peel, ginger, orris

root, cardamon, nutmeg, savory, calamus, chamomile, fennel, aniseed,
cumin, violet root.

>>> > If we use x = 20g then x/2 = 10g, x/10 = 2g, x/100 = 0.2g (200mg)
>>> > Some current gins do not have a pronounced juniper character as

they are used for cocktails and are more of a flavored vodka - for
this type of gin for 'x' use equal quantities for juniper &
coriander (i.e. x = 20g composed of 10g of juniper & 10g of

>>> >
>>> > The botanical are macerated in 45%abv neutral alcohol (usually

for 24 hours), redistilled and then diluted to 42%abv which is an
optimal strength for holding the flavour of the botanicals. Only the
middle run (80-85%abv) is used to produce a high quality gin.
Plymouth Gin also comes in a 57%abv 'Navy Strength' and which is also
the British 100 proof strength.

>>> > Bombay Sapphire Gin uses a Carterhead Still which contains a

botanicals basket through which the vapour passes, a technique which
gives a lighter flavour.

>>> > All gins include juniper and coriander as an ingredient along

with other botanicals. Typically a fine gin contains 6-10 botanicals,
although the Dutch Damask Gin has 17, and the French Citadelle Gin
has 19 - but this could be more for marketing reasons and has been
criticised for lacking direction.

>>> > Some American gins mention chamomile as a botanical which would

give a blue tinge to the gin.

>>> > Botanical names:
>>> > juniper - juniperis communis
>>> > coriander - coriandrum sativum
>>> > angelica - archangelica officinalis
>>> > cassia - cinnamonum cassia
>>> > cinnamon - cinnamonum zeylanicum
>>> > liquorice - glycyrriza glabra
>>> > bitter almond - prunus dulcis, amara
>>> > grains of paradise - afromumum melegueta
>>> > cubeb berries - piper cubeb
>>> > bitter orange - citrus aurantium
>>> > sweet orange - citrus sinensis
>>> > lemon - citrus limon
>>> > ginger - zinziber officinalis
>>> > orris root - iris florentina
>>> > cardamon - elletaria cardamomum
>>> > nutmeg - myristica fragrans
>>> > savory - satureja hortensis
>>> > calamus - acorus calamus
>>> > chamomile - matricaria chamomilla
>>> > violet root - viola odorata
>>> > cumin - cuminum cyminum
>>> > aniseed - pimpinella anisum
>>> > fennel - foeniculum vulgare
>>> >
>>> > The usual mash for English gin is 75% maize, 15% barley malt and

10% other grains, although rectified spirit from molasses is also

>>> > Dutch gin originally was made from 1/3 malted barley and 2/3 rye

meal, although these days the proportions given is 1/3 malted barley,
1/3 rye, 1/3 maize.

>>> >
>>> > Wal
>>> > (Keep in mind the suggested formula has been based on published
>>> > material and not on experience.)


In quart jar, put:

Juniper, 1 level cup, 80 grams
Coriander, heaping half cup, 44 grams
Cinnamon, 4 grams (62 grains)
Pepper cracked, .3 grams (5 grains)
Lemon peel, .8 grams (12 grains) ~1 1/4" strip
Cardamom pods, .8 grams (5 pods)

Cover with 40% abv "vodka".

Let stand 10 days. Distill in wee stovetop still until most of the flavor stops coming across (cinnamon flavor will be last).

Use one part distillate to 8 parts neutral EtOH, or vodka.
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You can make whisky in a reflux still, you can make vodka in a potstill,
and you can eat chicken noodle soup with a crescent wrench. But...
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Re: gin blends

Postby punkin » Mon Apr 28, 2014 3:06 pm

Couple of posts have been merged with this existing, extensive thread to keep all the info together. :8)

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Re: gin blends

Postby adama » Tue Jun 10, 2014 10:31 am

I've come to be 'appy with macerations.

Problems with Maceration
Over cooking botanicals
❷ Off flavors
❸ Clean-up

If your not happy with your product a couple things to consider (by no means a complete list).
❶ Quality of the botanicals
Imbalance of flavors (see recommended proportions above)
❸ Problems listed above with either vapor or maceration process.

I macerate in glass demijohn and strain through muslin cloth before distilling slowly.
I also find it useful to have a few litres of 'straight juniper' distillate (no other 'erbs) available to blend-in if necessary to my tastes ~ I bottle at at 45%.

World Gin Day is on Saturday 14 June 2014!
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