StillSmart

mikew41 wrote:..................it tastes more like Ouzo than gin.

I hadn't considered liquorice root,and I quite like Ouzo,that'll be another recipe to try,Thanks.

Robert.

May I recommend starting with my recipe and working up or down from there. Even mine will be spicy. This is not a quiet, unassuming gin. As for the Liquorice root, they vary a lot. I use a 2-3cm piece in me recipe above (when I choose to use it) and normally have to really "look" to detect it in the gin. But sometimes I get a piece that is very, very strong and get Ouzo Gin for my troubles. Not one of my favourite gins to be certain!

Chuck

Cheers Chuck I will be giving it a go. After the disasters I have had this week I've deffo had my wings clipped and need to behave myself and take advice. I'm obviously not the expert distiller my wife told me I was.

Making a gin is easy. Making a good gin is not. It is a subtle art.

chill wrote:Making a gin is easy. Making a good gin is not. It is a subtle art.

I am away from home at the moment,almost as far as this Isle allows,and was only saying to my hostess,an old friend,exactly that.
Fortunately,the addition of tonic water makes most acceptable,the rest can be reprocessed.

I am starting to think Gin may need it's own topic,Tomato and Basil being a good starting point.Something I have yet to try.

Robert.

Easydrinker wrote:

chill wrote: Tomato and Basil being a good starting point.

Robert.

?????

sounds like you've started already - and I don't mean makin'

Tomato and basil sounds excellent. I just made an experiment with tomato leaves (for the strong flavour), basil, and rosemary. I just lightly crushed the leaves and them them macerate for a few hours. Small amounts and regular sampling are key. It is most definitely something that I will be repeating. It got rave reviews last night.

As a Gin ?? Really?

I did not invent the idea:
http://www.seriouseats.com/2015/01/gin- ... eview.html

It made an excellent Martini. It may not be tonic friendly.

Chuck

Chuck, your tomato basil and rosemary gin.....did you still add the juniper and coriander seeds or just the herb leaves?

I made my standard gin, diluted to drinking strength, and then added the leaves.

So this is a "steep in gin" recipe - got it!

Well, I'm not sure what the problem is here but I seem to have one.

The "Number 3" gin was made to Chucks recipe but after pot stilling it tonight it has a main, almost overpowering, taste of Cardamon. Not as bad as the Ouzo Gin but still not something I particularly want to drink. I'm using dried green cardamon. I'm thinking I may try Chucks recipe but totally without cardamon.

The "Number 4" gin is my attempt at the Mare Gin but it will have to wait till tomorrow to be distilled as England are playing......first things first Eh?

How much did you use? Two pods in 1.9L of 50% neutral should not come through as too much. Perhaps yours is very fresh and mine is less so?

I used 3 dried (as you said use more if not fresh and I don't think mine are fresh). I'll try a batch without, as I really don't like cardamon at all.