How to Make Your Own Gin Without a Still
Thursday, September 13th, 2007
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There aren’t many spirits that inspire such passionate opinions as gin does. I know vodka drinkers who recoil in horror when confronted with a bottle of Tanqueray, and gin drinkers who would rather abstain completely than suffer through a Grey Goose martini.
But what many people don’t realize is that gin and vodka begin life in the exact same way. You could even say that gin is nothing more than infused vodka. In fact, I’ve used this exact line on so many customers trying gin for the first time that I’ve decided to prove it to myself! What a better way to waste a bunch of time and ingredients while getting an opportunity to learn more about my favorite mixable spirit, right?
In his book The Complete Guide to Spirits (HarperCollins, 2004), Anthony Dias Blue describes cold compounding as a legitimate method for producing gin. He even provides a rough recipe for infusing a monster 2,000 liter batch. Not having access to a tanker truck of vodka or a hundred pounds of juniper, I did a little math and came up with something more workable.
That first batch was a drinkable, yet super-perfumed gin that I felt could be improved with a little trial-and-error. I won’t bore you with the details of my many failures before honing in on the recipe you’re about to see, but I will say that I’ve now got a liquor cabinet full of funky gins that may or may not ever be consumed.
I’ve tried to limit the ingredients for this very basic gin for two reasons. First, I wanted to use only ingredients available in the bulk spice section of my local grocery store. Second, I wanted to provide you with a basic gin that would be easily expanded upon by you, my three readers.
I got fancy and bought a digital scale for this project, so use one for maximum accuracy if you own one, or just follow my crude conversions if you don’t.
1 750mL bottle 100-proof vodka
1 750mL bottle 80-proof vodka20 grams dried juniper berries (about ¼ cup)
8 grams whole coriander, crushed (about 2 tbsp.)
2 grams dried orange peel (about 1½ tsp.)
2 grams dried lemon peel (about 1 tsp.)
3 grams whole cinnamon (about 1 stick)
1 whole cardamom pod, crushed
Use a mortar and pestle - or a food processor pulsed in five one-second increments - to break up the coriander and cardamom before adding them to the other dry ingredients.
Once you’re certain that everything has been measured correctly, place the herbs into a large resealable jar and add the whole bottle of 100-proof vodka. I’m using Stoli 100 here, but there are a few options out there; just take a tour of your local liquor store and see what else you can come up with. Hang on to that bottle of 80-proof vodka, we won’t be using it until the very end.
Place the jar in a dark, room-temperature spot for one week, and be sure to give the jar a good shake at least once a day. When the mixture is mature, it will look something like this:
Yes, it’s got some color to it, and that’s okay. In fact, this is exactly what many commercial gins look like before they’re distilled a final time. You don’t have a still at home, so you’re going to have to put up with a little tint to your gin. You’ll be fine.
Taste it. It burns a little, right? Don’t forget that you’re running at 100 proof here. This is when we want to add that bottle of 80-proof vodka you’ve (hopefully) been saving. Taste it again. Better? Yeah.
Next we’re going to take all that macerated fruit and herbs out of there, so we’re going to have to strain the mixture through cheesecloth.
Wrest all the liquid you can from the wet ingredients, there’s going to be some vodka that just won’t want to let go. When you’re done you should be left with a mixture that’s free from solids but, (as we say here in the Pacific Northwest) still party cloudy. Enter the Brita pitcher. Get yourself a $20 Brita, or if you already have one, just a brand new filter. We’re about to put your filter through the wringer.
Note: be sure to follow the directions the fine folks at Brita have provided you. Soak the new filter for fifteen minutes, and then run several pitchers of water through it to activate that charcoal.
You’re going to see a lot of sediment in that filter bowl, and that’s a good thing. Keep running your gin through the Brita, say, five times, and don’t forget to rinse out the bowl between every pass. Soon you will have a crystal-clear spirit ready for mixing.
When you’re done, bottle your gin and start experimenting. Why not add some dried grapefruit peel to pair with a Negroni? Adding a single Kaffir lime leaf could be a nice way to add some more depth to a Pegu. Throw in a couple more cinnamon sticks this winter and try an Alexander Cocktail. I wonder how lavender would fare in Paul Harrington’s fabulous Jasmine. A double-dose of dried lemon peel in your gin for a souped-up Aviation Cocktail, anyone?
Here are some more suggestions for ingredients to add - in small quantities (think 1-2 grams per addition) - to flavor your next batch:
Thai basil
Cherry bark
Whole nutmeg
Cilantro leaf
Arbol chile
Star anise
Whole cloves
Indian sarsaparilla bark
Have fun, and if you get a chance to try the recipe, leave a comment below and let us know how it turns out!
20 Sep 2007 at 6:18 am 1. Kevin Erskine
Great story, Jeff.
I love kitchen experiments.
I WILL disagree with you about gin being infused vodka.
That second distillation makes all the difference in the world ;)
20 Sep 2007 at 8:53 am 2. Lance Mayhew
Hmmm, lots of funky gins huh? Maybe if you knew someone with a still you could put them through a distillation and see what happens.
Brilliant idea as usual. I need to buy a Brita. I can’t see Raena letting me filter all kinds of liquors through our current one.
I want to see you make your own tequila next.
20 Sep 2007 at 9:40 am 3. kathryn
Funny you should post this. We just had a training session yesterday at the restaurant about gin and whiskey, and I was wondering how many people out there try to make their own. Now I know that at least there is you (thank you, internet).
20 Sep 2007 at 10:14 am 4. Jeffrey
Kevin, you’re absolutely correct about that last distillation. I’ll never be able to reach to a certain height using this method.
However, I’m pretty sure it would be true to say that infused vodka is a valid type of gin. Dontcha think?
20 Sep 2007 at 10:16 am 5. Jeffrey
Oh, and Lance… I think you’re right. I do need to find someone with a still who wouldn’t mind me running my past experiments through…. ;)
20 Sep 2007 at 10:40 am 6. jimmy
wow. you are a nut. can you put that stuff in your isi, at 100 proof, and turn your isi into a mad blow torch? i want video of that!
homemade gin. i love it!
20 Sep 2007 at 10:50 am 7. Anita
OMG, the Brita filter is genius. So much easier than coffee filters.
20 Sep 2007 at 11:54 am 8. Jeffrey
At $8.99 a pop, the Brita filter is nowhere near as inexpensive as coffee filters. However, you can get quite a few uses out of one (I’m now filtering this mix by the gallon) so I guess it probably evens out somehow. Plus, I find the Brita is much better at filtering out particulate matter than the coffee filters could ever be.
Oh, and Jimmy, you’re giving me so many ideas right now… heh heh.
20 Sep 2007 at 11:29 pm 9. Tatsu
This is so bad ass. I love how open this recipie is. Lots of room to experiment.
Hey, if one were to actually have access to a small scale still, would you distill once instead of using the brita? When gin is X-times distilled, how many of those times are before or after infusing?
21 Sep 2007 at 3:33 am 10. Jeffrey
Tatsu
Given my limited understanding, there are two ways of distilling gin. The most expensive and elaborate method is called gin head distillation and it involves suspending the botanicals in a basket above the wash. The distillate will pass through the basket and pick up some of the essential oils during the distillation.
The second method is much like what you’re describing: the botanicals are infused in vodka or neutral sprits and then re-distilled.
If you have a small-scale still, you can redistill your gin that you’ve made with the recipe above, and, with luck, it should turn out pretty well. I’d love to know if anyone’s tried this, please let me know how it goes!
21 Sep 2007 at 6:55 am 11. JB
I used to use Brita’s for filtering. The problem is that they seem to be good for only a few distillations.
There’s a company here in Philly that produces personal liquor filters (Gray Kangaroo) that last about 5 times longer than the Brita if you’re looking for long term filtering solution.
It’s pretty inexpensive as well.
21 Sep 2007 at 4:32 pm 12. scoobyhed
Have you thought about trying angelica seeds? They’re sorta obscure and hard-to-find (I got a vial working on a story about spices), but they taste exactly like gin smells.
23 Sep 2007 at 11:39 am 13. Keith
I swear i’m not stalking you…I did hear a tale about a guy turning water into wine and as far fetched as it may seem, it sounds pretty good to me. Keep up the good work, we’ll try and get in earlier next time around!
24 Sep 2007 at 12:52 pm 14. Kevin Erskine
Hey Jeff,
For the answer to the question “Is infused Vodka actually ‘Gin’” we have to go to the most exciting piece of regulation ever written - The CFR 27 Title 5 Section 5.22 “Standards of Identity:
(a) Class 1; neutral spirits or alcohol. “Neutral spirits” or “alcohol” are distilled spirits produced from any material at or above 190° proof, and, if bottled, bottled at not less than 80° proof.
(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color.
LET”S COMPARE TO GIN:
(c) Class 3; gin. “Gin” is a product obtained by original distillation from mash, or by redistillation of distilled spirits, or by mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80° proof. Gin produced exclusively by original distillation or by redistillation may be further designated as “distilled”. “Dry gin” (London dry gin), “Geneva gin” (Hollands gin), and “Old Tom gin” (Tom gin) are types of gin known under such designations.
So the way I read this, Infused VODKA, could only be labeled as Gin if it also included Juniper Berries.
24 Sep 2007 at 6:23 pm 15. Christiane
What a great experiment! And the end result is one of my absolute favorite liquids of all times.
I must try this. Thanks!
24 Sep 2007 at 10:11 pm 16. Jeffrey
Kevin, you freaking genius. Thanks for the info!
And Christiane, please let us know how yours turns out!
24 Sep 2007 at 10:13 pm 17. Jeffrey
Scoobyhed, I couldn’t find any Angelica seeds, but I know that Bombay Sapphire uses them - the ingredients are listed on the side of the bottle!
03 Oct 2007 at 4:43 pm 18. erik_flannestad
Heya… As I understand it, the genius of the “head” method of Gin Distillation, as practiced by Bombay and others, is that it allows them to use a continuous still to manufacture their gin.
They skip the maceration step, and the cost/time associated with it, along with being able to use the more efficient column still instead of a pot still.
What they lose is a certain richness of flavor.
I expect, once you get past the initial equipment costs, it costs a lot more per gallon to manufacture Aviation or Junipero Gin than to manufacture Sapphire.
03 Oct 2007 at 11:23 pm 19. Jeffrey Morgenthaler
Erik
I was trying to wrap my brain around combining a column, or continuous, still working with a gin head basket tonight while I was at work, so I did a little research.
If I understand it correctly, Bombay uses a column still to generate their neutral spirits (from molasses, apparently - I had no idea) and then they use what’s called a Carterhead still to flavor the gin with their ten botanicals one final time. There’s a picture here.
I hope I got this right…
Jeff
04 Oct 2007 at 12:54 pm 20. erik_flannestad
Yeah, I guess you are right, and I am more cynical than I need to be.
I still maintain, however, that this method is cheaper and faster than the more traditional methods.
14 Oct 2007 at 7:46 pm 21. Dominik MJ
First of all- great post; Jeffrey, you have quite wired ideas. And yes, what you did IS Gin - there are even some gins on the market which are using the cold infusion method (I think it was Svenska).
And: I don’t think, that the vapor infusion is cheaper - however it is much more controllable, than maceration! However the botanicals cannot be for ever in the vapor stream and if you have to clean the pot or the basket makes for me not the big difference…
But it is easier to operate a quite regular distill apparatus than to have a special one (for maintenance etc.).
Hm - about the alcohol source: as Bombay Sapphire is a London Dry Gin, the alcohol HAS TO BE NEUTRAL GRAIN SPRITIS - so Jeffrey - no molasses allowed here!
14 Oct 2007 at 11:54 pm 22. Jeffrey Morgenthaler
Dominik, long time no see - welcome back, my friend!
Thanks for the kudos and the information. However, I’m finding all kinds of conflicting info about Bombay Sapphire.
In fact, on page 86 of Michael Jackson’s Bar & Cocktail Companion: The Connoisseur’s Handbook, he says:
So I don’t know… Bombay is owned by Bacardi, no?
15 Oct 2007 at 5:48 am 23. Dominik MJ
You know, I was really pissed, when Bacardi dropped the alcohol content from 47% to 40% abv - however I don’t think, that it is distilled from molasses, as a lot of grain neutral spirit supposed to be around in England for no money…
…I read it in several books and also have it from a “spirit expert” that London Dry Gin has to come from Neutral Grain Spirit - however I didn’t found a proof, yet.
Besides, here in Dubai there is still the 47% abv version around, so no complaints on my side about the strength.
Now the new (and old) big thing is arriving: Old Tom Gin! Did you heard already something about it in the States?
Cheers!
Dominik MJ
15 Oct 2007 at 12:47 pm 24. erik_flannestad
I’ve heard rumors of a new true Genever style gin being made in the US; but, nothing about an Old-Tom.
Sure would like to see one, so I could know what an authentic Casino or Deep Sea Cocktail tasted like!
15 Oct 2007 at 2:59 pm 25. Jeffrey Morgenthaler
I’ve heard those rumors about Old Tom gin making a comeback in the United States as well… but I haven’t seen anything concrete yet.
Maybe we should just make our own?!
23 Oct 2007 at 2:57 pm 26. JoeSixpack
If you ever end up putting a still together to really give your gin wings, make sure to get one column dedicated to just making gin. The botanicals will stink up the stainless steel and everything will kind of taste like gin.
I macerate and filter, it works just fine. I think the macerated stuff has a much richer flavor than the double-distilled.
I’m making a holiday likker for some of my friends this year. The spices smell great together so I have high hopes. Vodka infused with vanilla beans and roasted/crushed almonds and a few knots of cloves. Add honey to sweeten and water down to 60 proof. Mmmm buddy.
If you want to make your own vodka at home from sugar and yeast, you should probably check out brewhaus dot com. It runs me $1.50 for a fifth of good vodka made at home.
11 Nov 2007 at 12:09 pm 27. Darryl Nelson
i might of missed it but how much gin does your recipe make? It sounds great
11 Nov 2007 at 2:25 pm 28. Jeffrey Morgenthaler
This makes two fifths, Darryl.
27 Nov 2007 at 1:56 pm 29. erik_flannestad
One interesting fact that came out during the Gin MxMo in the comments section over on the cocktailnerd site*, is that Bend Distillery, makers of the Desert Juniper and Cascade Mountain Gins isn’t actually a distillery at all. All they do is macerate spiced in Grain Neutral Spirits they purchase and then bottle it.
So you’re not the only one making Gin without distilling!
*Reference
02 Mar 2008 at 10:58 am 30. Bryn494
What an interesting column…
Thanks for the Gray Kangaroo link JB.
I’m trying essential oils too and so can ‘mix’ small amounts.
I plan to distill some of these as well and see what happens to the flavors.
The list of oils to play with is humungous (follow your noses and instinct).
Remember a weak flavor is cheaply remedied, an overpowering one may be UNFIXABLE.
Stainless holds scents, so do redistilled gins. I use glass to minimize this.
The Carteret still is really 2 stills, the first produces the raw extract into the botanicals container(s, 2 so you can switch without stopping production) and the heat from this process drives the second distillation.
The best method is too double distill your raw alcohol beer and then soak/steam/oil with a third distillation and a final additional of any oils best not ’steamed’.
Happy heebie-jeebies all.
02 Mar 2008 at 11:01 am 31. Bryn494
Carterhead :} not Carteret. See what sniffing fumes does to you… :D
28 Apr 2008 at 12:35 pm 32. Noel Fitzjohn
Really interesting wish I was involved in this forum from earlier on, I used to buy a ton of barley from a local farmer, malt it roast it brew it 1/4 at a time, I built a pressurised column still based on a huge works kitchen pressure cooker the brewing and distilling would be 6 to 7 days I would do a triple distille, taking fore shots, middle runs and end shots, as I was making Gin Vodka Whiskey I would use a hot infusion method, what amazing fun and really shows what taxs you pay, my last run was whiskey that I put in a presoaked sherry barrel I kept my eye on it for a week or so then put it at the back of a shed and forgot it for 6 years when I unearthed it, the shed had got too hot and sprung the barrel, the thought still hurts.
20 May 2008 at 12:17 am 33. Adam
Jeff,
I appreciate your statement that you were only going to use spices available at your local grocery store; however, should you have a desire to follow the model of Bombay-Sapphire, a reliable on-line source for some of the more exotic spices lies in your own backyard. Mountain Rose Herbs (www.mountainroseherbs.com) is based just outside of Eugene, in Pleasant Hill, OR, and sells eight out of the ten aromatics listed by Bombay-Sapphire. Only the Cubeb pepper and Grains of Paradise are lacking from their product list. Of course several of the more mundane ingredients, such as almonds, dried lemon peel, coriander seeds and cassia, are readily available cheaper around town. Cassia is simply a cheap form of cinnamon. (See the Wikipedia articles on cassia and cinnamon for clarification. I was disappointed to discover that Trader Joe’s “cinnamon” is, in fact, cassia.) Search for Cubeb and Grains of Paradise on Amazon.com to find on-line sources, such as Blessac or ChefShop.com. These may also be available at your local Indian market.
20 May 2008 at 1:36 am 34. Adam
As an aside, a couple of things occur to me regarding the differences between the two processes you describe, above. To-wit, gin head distilling verses infusion. While I found this thread by searching along the exact line of your article — making a cold-infused gin from vodka — it occurs to me that there may be a difference.
Ethanol has a specific boiling point of 78.29 C/173 F. All distilling takes place at this temperature. If the resulting liquor (i.e. vodka) is infused with botanicals, it becomes something different: a liqueur, such as Jägermeister. If you then boil the liqueur at the boiling point of alcohol, you simply get pure alcohol, which, theoretically, would again be vodka, no matter what you started with.
If, on the other hand, you first boil the alcohol, and the steam-like vapors flow up through, and dissolving the essential oils from botanicals, the liquid that condenses would be something unique.
If, instead, you infused the vodka with the botanicals, then again distilled them, I don’t see how you would wind up with gin. You would just have vodka, distilled from all impurities once again.
The true difference between “cold infusion” and “gin head infusion” lies in whether the heat of the vaporized alcohol (at 78.29 C/ 173 F) is enough to release other volatile compounds, or whether the longer term infusion of the cold method adds something to the mix.
Please set me straight if I’m missing something here.
20 May 2008 at 4:29 pm 35. Dominik MJ
Dear Adam,
may I disagree?
Only Bombay Sapphire [as volume brand] and very few others are using the vapor infusion!
Most of the other gin producer wether cold infuse, or warm infuse (means leave the botanicals in the neutral grain alcohol while distilling).
Alcohol has indeed a boiling point of 78ºC - though you don’t take only the spirit of ONLY this temperature [you might separate the heart on a lower temperature till a slightly higher temperature] and the aromas are also coming through at mentioned temperature…
I mean, this is the idea of all multiple distillations…
20 May 2008 at 10:44 pm 36. Adam
Dominik,
Mulling it over, I think you are right. I would certainly agree that Scotch, the resulting liquor from distilling barley mash (wash), is not vodka. Moreover, no matter how long one aged vodka in charred bourbon barrels, it would become be Scotch. Obviously, something more than just pure ethanol must make it through the still to give a good single malt all of the subtle qualities one can discern. I stand corrected.
20 May 2008 at 10:48 pm 37. Adam
Oops, I meant “it would never become Scotch.”
21 May 2008 at 4:07 am 38. UnclearFizzyCyst
There are 2 main types of distillation, pot-still and reflux still. The pot still is, by far, the most common.
When you distill ‘pure’ vapors do not exist, merely vapor with a predominance of the substance with the boiling point of the current temp.
A reflux still just makes the substance coming off MUCH more predominant than a pot still.
There are usually 4 ‘phases’.
Foreshots come off first, these are the highly undesirable fusel oils and methanol and are (or should be) discarded.
Heads come off second and are saved.
The main run comes next, this is mostly ethanol.
Tails come last (sometimes referred to as faints and tails).
These are saved,usually in small batches as the temperature rises. This is where most of the flavor comes from.
Heads and tails are then added back in varying quantites to taste. The remainder is thrown into the next batch (or saved and when there’s enough, run through their own batch by those in-the-know).
Many commercial distillers remove the foreshots, take the heads, main and some tails in one go then add the next batch to the remaining hot liquid.
Pure ethanol is, in fact, tasteless (fire water) so gin is the nearest thing to commercially pure booze you can get. Vodka makers allow just enough tails through to distinguish their product.
Happy drinking… ;)
21 May 2008 at 3:47 pm 39. Dominik MJ
…uff…this was a quite comprehensive comment!
And it is very accurate… I just would comment, that also pot still have a reflux (especially tall and slender ones, stills with a kind of ball on the shoulder or pots with built in “floors”. More correct would be: that there are continuous stills (sollumn still, patent still, method armagnacaise etc.) and fractional stills (which is normally pot still & alambic).
Another thing is, that aroma compounds are in relatively minor quantity in the spirit.
A fellow chemist told me as well, that pure ethanol is not tasteless! It is quite pungent and sharp… only the dilution and the addition of aroma (if it comes from minor natural impurities or additives) makes the drinking alcohol “tasteless” - thats why “flavored neutral alcohol” are chemical cleaner ethanol as vodka, as the aroma alternate the alcohol smell…
22 May 2008 at 3:01 am 40. UnclearFizzyCyst
Very true, pot stills can have some reflux action.
The aromatics and flavenoids, good and bad, are present in very small quantities. However, the nose can be extremely discriminating and these can be detected down to the parts-per-million level.
Finally I suspect your chemist friend may have tried pure 100% ethanol. Distilled ethanol can only be brought up to around 95% pure, the rest is water. It then has to be ‘dried’ to 100%.
For fuel ethanol (and others?) benzine is used to absorb the water and then the two compunds are seperated somehow. Another method, more expensive but I guess tastier, is to vacuum evaporate the ethanol.
Well, that’s it for me on this topic. :D
22 May 2008 at 3:05 am 41. UnclearFizzyCyst
Oh, PS He may have tried it at full strength (not advised). Always bring it below 120 proof and use clean mineral free water. It really does improve the taste. Notice that rums tend to be 70-80 proof, gins 85-95 etc etc. Each has its optimum dilution. Absinthe has to be around 140 proof to stop the oils from separating out. But that is then diluted to around 40 proof at serving.
06 Jun 2008 at 4:58 pm 42. NJLady
Here I thought I was the only one who filtered with a Brita. I’ve used it to tame some of those bottles of gin I found overly flavored for my taste.
With two elders who were both chemical engineers, I found it’s easy to restill with a stilling apparatus. However, usually with vodka, I set the stilling exercise to run so that what precipitates out of the cooling tube would be crystal clear neutral spirit — extremely slow flow rate. When stilling was done by them, it was generally run at a higher pace in order to purposely keep some of the flavorants in the cooled final product so that less water would be needed, and to preserve the distillate’s characteristics. It winded up tasting like tequila to a certain degree (due to the yeast from the alcohol making process).
What I’ve done is basically run an intensely flavored gin through a Brita about 10x for a smoothing effect that tempers the tastes. I’d never redistill gin to purify it unless I had a commercial alembic still because it would completely neutralize some of the good characteristics I would want to remain in the gin.
This thread warms my heart. Brings me back to the days of the copper pipe and silicon tubing line that my cousin architected to fit the need . . . it was just long enough to reach from a corner burner to the kitchen spigot.
Best wishes and thank you for allowing my comment. I’ve been an afficionado for a while now. Quite inspiring.
09 Jun 2008 at 10:30 am 43. Jeffrey Morgenthaler
Welcome to the site, NJLady. Thanks for writing in.
10 Nov 2008 at 3:40 pm 44. tom goddard
i think i will try this as i need to produce some home made gin for a degree project.
your using 100 proof vodka but is it possible to not use vodka like some other pure spirit? cause is using vodka kind of a cheat method of making gin rather than making it properly?
i got told about something called everclear, which is a pure spirit. but apparently its not very refined.
also, after you filter the liquid, why is it then you add the botanicals. why not before the filtering. and cause it is after it, do you leave them in the gin to add say a “rustic effect” or do you do another filter. thanks and sorry for all the questions
tom
10 Nov 2008 at 3:46 pm 45. tom goddard
actually im an idiot i just looked back and all the botanicals were added before the filtering. lol.
10 Nov 2008 at 9:33 pm 46. Dominik MJ
May be Jeffrey is allowing me to answer…
No: to use vodka is not a cheating!
Commercial producer are actually distilling after their maceration another time. This not only makes the spirit clear and crisp - but also further refines the alcohol!
It is obvious, that better producer also using more refined neutral spirits [or refining themselves]!
And of course our friend Jeffrey wouldn’t ever cheat - would you Jeffrey?
17 Nov 2008 at 6:59 pm 47. Adam B
Found Jeffrey’s article and thread really interesting, and finally took the plunge and made my own batch of home-made gin. I decided to vary the recipe and method slightly, and the results were not exactly what I expected.
Instead of 100 proof vodka, I used 180 proof, which I thought would work just as efficiently to release the flavors of the botanicals, and which I could dilute later to reach the desired proof. I also substituted fresh orange and lemon peel for the dried variety. Just for variety, I also added 2 pieces of star anise to the mix.
I let it sit for the prescribed week, shaking occasionally. The mix smelled GREAT, and I thought I was onto a real winner. I strained out the botanicals, and then added the water to bring it to 90 proof. That’s when it happened…the mix turned as cloudy as a shot of Pernod to which you have added ice water! This didn’t bode well, but I pressed on and filtered the gin 5 times through unbleached coffee filters. The result was a yellowish, cloudy ‘gin’ with quite a bitter taste. I ascribed the bitterness to my sloppy peeling of the orange and lemon, which left too much pith on the peel. But did this also cause the cloudiness? I’m not discouraged and will try again with the 100 proof vodka this time. Any comments are appreciated!
23 Nov 2008 at 12:03 pm 48. tom goddard
do you think it matters what quality vodka you use. i just bought some nice 100 proof vodka but to save money (as the 100 proof was pretty expensive) i went for a really cheap 80 proof one (chekov to be precise). will this ruin the 100 proof one or is this an ok money saver.
with regards with making the gin. do i literally pour the second bottle of vodka in with the mix without heating anything.
thaks for all the help guys. much appreciated
tom
24 Nov 2008 at 1:15 pm 49. Jeffrey Morgenthaler
Tom - You’ll always get out what you put in, so beware cheap ingredients.
And whatever you do, DO NOT HEAT this, or any other high-proof alcoholic beverage. You run the risk of fire or explosion if you don’t know exactly what you’re doing.
25 Nov 2008 at 10:38 am 50. Matt
First of all allow me to say this is a fantastic post! It has me thinking about all the possibilities I can create. However, I am still new to this whole game and have some questions….
So I guess it has been agreed upon that some major commercial producers are using vodka as their base spirit, adding in whatever herbal recipe they desire, then are re-distilling via a pot still/gin head/whatever still (Bombay Sapphire uses the gin head technique). In regards to soak times of the herbs I initially read 24-48 hours of soak time in the base spirit is the way to go. Regardless of soak time, would re-distilling it remove the brown color and get you back to a clear product? Also…I don’t understand the difference in making an gin essence and actual gin? Would the method described on this page, combined with re-distilling, be considered an essence or gin? Sorry for the silly questions, but I am totally new to this. Thanks!
02 Dec 2008 at 9:22 pm 51. G.N.
Hello
Sounds like a cool idea for the holidays, I will probably try it if I can find the Juniper.
One thing that I think is missing from all this discussion is the legality of distilling your own alcohol, from what I have read on the internet, distilling alcohol in the U.S. is still illegal without a bunch of permits. I am pretty sure buying anything from the brewhaus dot com site, sending it into the US and then making vodka is very illegal. Maybe I am misinformed but here is some stuff I found online:
Under 26 U.S.C. Section 5171 operations as a distiller, warehouseman or processor may be conducted only on the bonded premises of a qualified distilled spirits plant. To qualify such a plant, a registration, application for permit and bond must be filed in addition to other supporting organizational documents. 26 U.S.C. 5178 places restrictions on where a plant can be located.
I found this at homedistiller.org
They say that “moonshining” is only legal in New Zealand.
14 Dec 2008 at 12:55 am 52. Just Me
Dear god man…..you have waaayyy too much time on your hands…..
people are concerned.
22 Dec 2008 at 1:05 pm 53. Gin Jim
I’ve just started to experiment with spice infusions, after a long history of making sloe gin (1lb sloes, 1lb sugar, 1litre gin), I’ve infused gin rather than vodka, to make a more spicy G’n'T.
combos of cardamon, coriander seeds, fennel seeds and extra juniper berries.
With respect to distilling, essentially you are Re-distilling a spirit, not deriving a spirit from a fermented product, so I’d say no worries. Anyway, I’m sure the boys in blue have bigger problems than a home made G’n'T
27 Dec 2008 at 11:25 am 54. Barry
Adam:
from homedistiller.org:
If your gin goes cloudy, it means that you have too much oil present for the % alcohol - either up the % alcohol until it dissolves again, use less oil, or just drink it cloudy.
I’m thinking the use of fresh peel upped the oil content
09 Jan 2009 at 2:26 pm 55. Julian
I haven’t tried this yet, although I hope to soon. I was searching around for other ingredient lists to see what other spices can be used, and found this page telling the spices in Citadelle gin (which I’ve never had):
http://www.citadellegin.com/en/epices.php
… thought it might be interesting for ideas
03 Apr 2009 at 8:10 pm 56. Bill
Just made a batch of this with two friends over the past week. We used very, very cheap vodka for both the 100 and 80, but kept to your recipe except that we used fresh grapefruit zest instead of lemon peel. It came out absolutely DELICIOUS. We’re already planning two new batches: one with fresh ginger and one with herbs de provence. Thanks for the recipe and great time!
05 Apr 2009 at 8:46 pm 57. Betsy
any reason to not use fresh juniper berries??
08 Jun 2009 at 4:33 am 58. Mitch
Well I have a whole new twist to the situation, I have been pouring over all the information I could gather to figure out how to accomplish what I am after.
I first thought I could use the process from http://www.infused-vodka.com to make the gin I’m after. I would use their simple soaking infusion method with a commercial gin instead of vodka, that way the gin flavour is already perfect and I’d just be adding my own desired flavours like fresh blueberries or blackberries and star anise or licorice root for example, great flavour combination.
But after reading this almost chai-tea like recipe to turn vodka into your own gin, I think I’ve decided that this process would be much more effective for me to add my secret ingredient to the spice mixture.
Now this secret ingredient is highly controversial I know… but being Canadian and being born and raised in beautiful British Columbia I don’t really care. It can be added the same as any other herb, just leave it on the stem, and add as little or as much as you’d like for desired potency. That’s right folks, thanks to this process I now have the perfect recipe for Marijuana Gin.
Not only will the flavours and aromas be masked for those who find them unpleasant, but the tea like “steeping” infusion process allows for all that wonderful active ingredient THC to be released. Adding a whole new kick to this “home grown” brew. Thank you all so much for your additions, I’ve been scouring the net for ages.
08 Jun 2009 at 4:42 am 59. Mitch
This method could revolutionize the medicinal marijuana industry, where the marijuana turbo charges your metabalism helping those suffering from loss of appetite due to terminal illnesses, the alcohol then acts as a blood thinner to reduce and prevent deadly blood clots often experienced by hepatitis patients. This is Nobel prize worthy research (haha I wish)
11 Jun 2009 at 8:48 am 60. Caleb
Jeffrey,
Thanks so much for posting this. After scouring the internet and reading a lot of “gin” recipes this one looks like a winner. I just ordered the spices and look forward to making this for a fourth of July party.
Your site is great, keep up the good work!
22 Jun 2009 at 4:27 pm 61. John
I have a ton of juniper bushes (well a lot) in my back yard so today I stuffed a bottle of 100 percent alcohol with tender ends of juniper shoots, berries and all.
Think it will work if I infuse for a few weeks ? May make good go-juice for my car :>)