Jump to content

Scaling Up


Pajo

Recommended Posts

Thanks to the advice and help of good citizens on this forum, we are making great headway with formulating our gin. So I have a question, when we have to scale up the final recipe a hundred fold, what are the potential pit falls?

Link to comment
Share on other sites

scaling up... just be prepared for some dud batches. things may change dramatically: for the worse, or the better. think more art than science.

in terms of botanical mass. that varies significantly depending maceration strength and time period (and botanical form e.g. ground/dried/fresh/whole).

Link to comment
Share on other sites

Concur with previous posters. I found that extending my maceration time helped cut down on botanical usage for a few of them, but others were different. It seems like each botanical scales in a different way, so the ratio at a 10 gallon batch is completely different from a 100 gallon batch is completely different on a 1000 gallon batch. Important thing is to have plenty of the "goal" batch on hand, to compare.

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...