PJB wrote:And this is just the beginning....
Questions....
1. Ginger...picked it up from Asda but lots of it in a bag with use by date....can it be frozen.
2. If am leaving things out and putting extras in, or using less of x y Z and adding more of x y z....what are the x y z's
I know you know the answer....
Paul
Yes ginger can be frozen. Grate from frozen and then return it (un thawed)
Each botanical brings its own distinct flavour, so unlike hops in beer they cannot be substitiuted, they can however be added in proportion...
Recommended proportions (25-35g per litre)
x = Juniper berry (40% of botanic bill according to Ginstitute)
x/2 = coriander
x/10 = angelica, cassia, cinnamon, liquorice, bitter almond, grains of paradise, cubeb berries
x/100 = bitter & sweet orange peel, lemon peel, ginger, orris root, cardamom, nutmeg,
savory, chamomile, calamus, fennel, aniseed, cumin, violet root.
If we use x = 20g then x/2 = 10g, x/10 = 2g, x/100 = 0.2g (200mg)
Some current gins do not have a pronounced juniper character as they are used for cocktails and are more of a flavoured vodka - for this type of gin for 'x' use equal quantities for juniper & coriander
I spent time trying things a few years ago... here are two tips ..
1. Soak a bit of each botanical in a shot glass of neutral overnight. Taste the effect - this will help a lot.
2. LESS is more. Build your gin, 1 step at a time. See the difference & go again. Too many changes in one go will just blur the results.
3. If it really is undrinkable it can be rerun (DO NOT BIN IT)
4. take notes
5 Dont't drink too much - you will loose the ability to count
Posted: Tue Jan 10, 2017 11:58 pm