StillSmart

Very happy with the lemon infusion. It'll probably be regular. The pomegranate (3 weeks infusing a tablespoon of seeds ) did not produce a strong flavour but it definitely added something special to the neutral. I'll try a piece of fresh coconut next. Maybe ginger.

Remembered my Gin infusion experiment (e.g. opened a cupboard). It is Gin, but very, very mild. It would get lost in tonic. It might be OK for a Martini, and would be best appreciated sipped straight, perhaps with a bit of ice. I don't think I will do it again, there is just not enough gin flavour.

I took a trip to bombay sapphire distillery on the weekend and they do vapour infusion, (i had to be careful with my questions as to not give away my hobby) and they run the still with neutral and then run a swan neck to a container with various baskets in there of botanicals and then a condenser after this.

Maybe it's down to how you like your spirits. Straight alcohol for me. Not interested in mixers or even water with the spirits I make. The lemon infused vodka to my taste is just fantastic straight from the freezer. Even better with a blade of buffalo grass.

Devon what I'm talking about is different from how Bombay Saphire is made. They put the botanicals in the path of the hot vapour.

This method involves suspending what ever you want to flavour your alcohol with above 90% plus alcohol for several days. The vapours from the alcohol draw flavour out of the botanicals without heat or active contact.

Try it with just a small hard lemon. I doubt you'll be disappointed.

Search for "sputnik"

Here is one of the links you will find... viewtopic.php?f=6&t=3768&p=30303&hilit=Sputnik#p30303


WorKs very well. My preferred way to make gin now.

I'll give this a go Mash, but staying up late to see what you guys are doing,makes my daylight days shorter.
At least they are currently lengthening.

Robert.