Posted 26 April 2012 - 04:02 PM
1) At what proof level do you infuse?
I have a home recipe I make using 80 proof vodka, which of course I do not re-distill. I'd like to make a Gin that is clear but stay true to my recipe and flavor profile. So, if I were to infuse at a higher proof level and redistill primarily for a clear finish, should I use a lesser/smaller amount of botanicals with an assumption that the higher alcohol will draw out more of the flavors? However, wont I lose some flavor strength after re-distillation?
Posted 28 April 2012 - 08:35 PM
Posted 04 February 2013 - 02:24 AM
Second method: macerate in 60% maltwine for three days. Don't have to crush the berries. Dilute to 30%. Distill. This second way gives a less pronounced "gin" style product. It does give a more balanced and complex product. Very much suited for old style genevers.
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