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Tim C

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  1. We use liquid Cochineal from a food coloring specialist company. (https://www.foodcolor.com) We use it in two different products, in both cases it is added to the finished product prior to packaging. As stated above, it is very concentrated and does not take much. We have found it to be very heat and light stable, and we are in AZ where there is a lot of heat and light LOL!
  2. I'll also add that your gin basket volume may be a limiting factor. We do not fill our pot to the same volume of liquid as we would for a whiskey or vodka run. This is because the botanicals in the basket would go dead well before the end of the run and we do not have an easy or safe way to replenish them mid run. So, instead we fill our pot to 40% of its normal full volume. This gives us acceptable yield while also getting full utilization of our botanicals.
  3. We mix ours in our production still, but I layer in my mini test still. This is to avoid a blockage due to design of my little still. So, I would say may depend on your equipment...
  4. What kind of corks are you using? I've seen composite corks fail and start to fall apart leaving lots of little floating particles and glue bits in the bottle. When this happened the bottles were stored in extreme heat of a sales persons trunk in warm weather over several weeks.
  5. Same here and I also use them in my gin basket.
  6. I can vouch for this process. Very similar to what we use on our production Amaro. Use of a finning agent is crucial. We use a product called "Sparkolloid".
  7. I use Sparkolloid, which I think is most similar to Bentonite. it helps some particulates to settle out and to be for filterable.
  8. Tim C

    Pink vodka/Gin

    Hibiscus is heat and light sensitive so it will eventually turn yellow/ brown. We use natural carmine liquid as a dye to great success and stability in our pink gin. The pH of your product will affect if it appears more pink or purple. It is the most heat and light stable natural red dye I have been able to find. Out side of this you would have to turn to artificial dyes that will give very stable color. For example, for years Campari used carmine to make their famous red liquor, but have since switched to red #5, I think for supply and cost issues.
  9. we start our boiler pot up with 80 proof (40% ABV). I macerate at a higher proof prior to the run and also employ a Gin basket.
  10. Hey Bob! Let me know if you ever head up to chandler. we can chat and have a beverage at our Spirit House.
  11. Sure! glad to answer any questions that I can.
  12. Hi! My name is Tim, I am a brewer, distiller and tincturist for SanTan Brewing and Distilling in Chandler, AZ. I am responsible for our Gins, Bitters and Amari. I also help with our whiskey blending and brew beer at our original brew pub. Cheers! Tim
  13. We don't crush ours at all. Just maceration and Gin basket loading. I do crush coriander and a few other ingredients depending on the recipe.
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