StillSmart

I need to run some neutral spirit first, but then what?

I've got caraway seed, fennel seed, dried dill, star anise and liquorice root, but what sort of mix should I use?

1.5 litres at 40%
1.5 litres water
20g caraway
10g fennel
5g each dill and liquorice
1 star

Does that sound like enough?

Why don't you tell us? You seem to be trail blazing?


Robert.

This came up at Christmas when I did a lot of reading/research about gin.

It could be said, this is in the style of gin but the lead is caraway not juniper.

The traditional method was soaking the flavours in, but I am sure commercially that not the case now.

A sputnik will give you a brighter, cleaner flavour. Soaking will be more earthy and colourful.

I have never made this.
For the sputnik I would start with something like...

1 liter each water and 40% neutral *
12g caraway
4g juniper berries
6g coriander
4g dill
1 star
Pinch each of Orris & Angelica**


* I start with a litre, just 'cos its a trail. I find 1l enough to prove the recipe. Enough if it is shocking. Enough to taste if it is a stunner. You also get roughly 5 'trials' per DJ of neutral before you start back at the yeast stage ..and 2nd or 3rd trial normally get quite close. AND you can increase the recipe on a linear scale when you get there with a basket..not the case for a soak.

** these keep or bind the botanicals flavour as the spirit is stored.

I omitted the fennel 'cos its quite strong/distinctive and could be introduced later.

But like Robert said... you are the trailblazer - keep us posted.

Not tried this is it an aniseed flavoured
drink?
With the juniper not being a major flavour
it can't really be a gin, can it?
Why does this dammed computer not like
me spelling flavour with a "u" in it?

I make akvavit quite often in the airstill, but by maceration followed by redistillation with the botanicals in the still, in pretty much the same way as I make gin. I use coriander instead of fennel and I usually include a little bit of bitter orange peel.

Looking at how the sputnik gin recipes compare to how I make my gin, I would say that your akvavit recipe should be in the ballpark. I would also echo Mash's reservations about the fennel - it doesn't always play nicely with others. The same goes for licorice. I also find that unlike gin, akvavit tends to hold its flavors quite well without the addition of a fixative like angelica or orris.

I've recently been some light oaking of my akvavit and really liked the results, so you might want to give that a go when you get your basic recipe down.

Wormwood when you say bitter orange peel,
whats meant by that? Would Grapefruit zest
be ant good?

gaza the instructor wrote:Not tried this is it an aniseed flavoured
drink?

Are you thinking of pernod?

gaza the instructor wrote:Not tried this is it an aniseed flavoured drink?

Yes, it's meant to be aniseedy, but nowhere near as strongly flavoured as pastis, ouzo or raki.


Many thanks for all the comments, especially to Wormwood.

I've found that I do still have 1 litre of neutral, so I might give this a try over the weekend.

No juniper berries though, I really am not a gin drinker.

Well not really Mash. The Caraway seeds,
Anise (be it star or seed), fennel and
dill to me Would give it that sort of taste.
I have never tried it, but am busy making
spirits and something different for an
upcoming birthday bash.This I want to try
to use for shots. Any other ideas Mash.

GTF sounds like a potent liqueur.
Do you drink neat or with mixers or ice??

Flippin' ekkk !!
This stuff is seriously expensive
like £25 plus a standard bottle.

gaza the instructor wrote:Wormwood when you say bitter orange peel,
whats meant by that? Would Grapefruit zest
be ant good?

Dried peel of a fruit called the bitter orange. It's readily available at brew stores, but cheaper from herbalist suppliers. Grapefruit might be a nice addition if you like grapefruit. Grapefruit and pineapple are the only fruit I can't stand.

The bitter orange is NOT a normal orange. Its the one they make marmalade with.

There are actually several varieties of bitter orange. Seville orange is the one that is most often used for marmalade and I think that's what you are most likely to get if you buy a bag of dried bitter orange peel. Chinotto is an Italian variety that is used to flavor a soft drink of the same name and, if I recall correctly, Campari. Bergamot is another one - it's used to flavor Earl Grey tea, as well as a few gins.

I think the orange flavor really works well with caraway, although by no means all brands of akvavit have a citrus component. Not sure if regular orange would work as well as bitter orange, but it might be worth a try. Maybe try lemon zest too. Akvavit is like gin - there is no single correct recipe.

Thanks "no single recipe like gin", love a bit of
citrus in my gin.
Know where i am aiming, just need to try a few
small batches to get where I like !!
Will post if hit a nice one,but will it be
Aqvavit!!