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  1. Simple question - how should I handle dry botanicals before distillation to rid them of dust?
  2. I'm looking into adding a pink color into a fruit flavored gin. Other than carmine, are there any other tips / ideas to achieve this (easily) to ensure consistent coloring + stability?
  3. I think it really depends on the profile of your botanicals. For my particular recipe, anything after 77% ABV has an undesirable "cooked" tone to it so I usually stop it by then, though in theory there should still be more hearts to collect at that point. thanks for the input - can you elaborate a bit more on why you chose to remove your dephlegmator? i was told it should help in creating a smoother/higher quality distillate, but i'm wondering if its actually worth my while if i'm already using a good quality GNS. I'm also thinking it could potentially strip away some essential flavor components. What was your experience with it (besides slowing you down)?
  4. Opinions Wanted! I've been receiving advice lately to consider having a dephlegmator installed - is it necessary to have one for a london dry (I have botanicals that are macerated in the pot), or would it essentially just strip away some flavor components?
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