Cosmic.Distiller

Late to the party here, but I'd try macerating cucumber peels if your original plan didnt work out. The peels have a more concentrated cucumber crisp flavor, whereas the juice you run the risk of it tasting rancid.

I've done several different methods of concentrated vs one-shot (macerating botanicals for longer, adding more botanicals, etc) and I've definitely noticed a difference in flavor. Depending on the botanicals, the more oils extracted means a more range of flavors. Like capturing the full spectrum, which can be good or bad, depending (looking at you, lavender). I prefer one-shot.

It'd be interesting to do some research into communis' different flavor profiles based on region as well. Altitude and temperature will affect the flavor (significantly imho).

Lucky for everyone here pea flower just got approved last September. The pink gin I've made we used a mixture of hibiscus and carmine. The carmine keeps the color from fading into zombie-skin grey, and the hibiscus gives it a nice barbie pink that the carmine can't do.

QTS is a great resource, they make all the equipment, but they also properly size and install chillers. We used them for our brewery and will use them for our distillery as well. 262.264.7615 is their number.

Welcome welcome, Sapphirexx! I like to haunt the forums a little bit but am always happy to help if you have any questions. Brandy, Whiskey and Gin sounds like a good base to start off with! See you around.

Wonderful! Wishing you luck, and I'll see you around the forum.

Hello and Welcome! Haha I love the "kept away from the gross". Funny how people don't realize just how nasty the behind the scenes can get! Hope you find some good resources here to help you out. Looking forward to getting to know you!

Hello all! If you find yourself in need of assistance in recipe development for various products, including liqueurs, gin, absinthe, RTD cocktails, and other botanical heavy products (spiced rum anyone?) please consider me You may reach me at Cosmic.Distiller@gmail.com for a quote. A bit about me: I have been a distiller / head distiller for 5 years I have developed branding / recipes for: gin, absinthe, aquavit, liqueurs of all types, spiced rum, tonic, bitters, soda pop, syrups, perfumes I'd love to hear from you! -Cosmic Distiller

I made a pretty good one, but I don't think it follows tradition much. I boiled the sloe berries and made a syrup (other spices included) and added that to my gin.

Good to meet you Shawn! As I said in your other thread, I'd be happy to help answer any questions you might have. Good luck on your ventures.

Not a consultant, but am also here in Michigan. Feel free to reach out with any questions you might have for a fellow MI distiller.

We do the exact same. Nothing better than 100% rye

Unmalted. Yeah come on by, thankfully we are open.

I rarely take it lower than 110 proof, then again I use a reflux condenser after the first drop in abv.

I make a 100% Rye mash with no malt with decent yields. The trick is to add enough water so it doesn't get so thick. We bring the temp up to 90c and add high temp enzymes, which I understand is hotter than most people take it, but it works for us *shrug*

If it tastes the same with same yields it sounds like all's good. The red flags would be funky flavors.

Redistillation will work to get the smell out.

Yeah you'll basically be making hydrosols. The problem is they all kinda taste like flat Le Croix and would disappear in a cocktail. I tried Seedlip and was pretty unimpressed.