StillSmart

Hi everyone!
This is my first post and I’ve a question that’s been asked loads of times,I’m doing my own gin and I’ve done a nice mulled one and a lemon one where I’ve put my flavourings in my basket in the air still.does anyone do it by adding the flavours to the wash when you put the yeast in? I would love to do a vanilla and maple flavoured gin but not sure the best way to carry the flavours across.
Any tips will be gratefully received.thanks

@gandyman41. Adding flavour to the wash at the time you pitch your yeast is a waste of time. The strip run will remove a good portion of any flavour and the spirit run will remove the rest. For a gin, you need to achieve a high ABV neutral that is odourless and tasteless and infuse your flavouring during that run or add later to your high wine.

That was succinct RJ.
I couldn't have put it better.

Robert.

No

Ha ha.well that’s that question answered!
Thank you

Getting Vanilla flavour in to gin should be easy.
Maple more difficult, as so far I can only envisage Maple syrup and Gin mixed, more a cocktail than a spirit.
If you manage it, share the knowledge.

Robert.

Edit. There are possibly more stupid answers than questions.
Don't let anyone tell you that you are wrong until you have tried your own ideas.
No one knows it all.

Guess that I am saying, ask a daft question, maybe get a daft answer, maybe get a NEW and intelligent one.

My answer may just be daft.

No Ed it isn't, but you did try hard