Set of spices for gin in Bombay Sapphire style

A set of spices for Bombay Sapphire style gin. A set of insurance policies for the removal of 12-15 liters. gin using steam infusion method or 5-8 l. gin using the method of maceration (infusion) in storage for the desired intensity of aromas.

In addition to other “Bombays”, it contains Javanese pepper and millet from Africa. The bouquet is complex and bright, filled with tart notes of apple and citrus fruits, with just a hint of spice. The taste is quite smooth and balanced, fruity and incredibly fresh, with a subtle sound of almond combined with soothing licorice.

Preparation of gin by infusion (maceration)

All you need is:

- 7-8 l alcohol 45-50%
- Set of spices for Gin

Preparation:

A tincture is prepared for the cob. All ingredients are poured into a container, filled with 7-8 liters of 45-50% alcohol and left for about 10 - 14 days in a dark, warm place. I get scared every day.

After standing, the liquid is filtered and diluted with clean cold water to 30-35 degrees.

The diluted infusion is poured into the distillation cube, the heating pad is set to medium temperature. If you have tried diluted alcohol or good moonshine, add the first 50 g of water.

The “body” selection will end up 45% in the string. It’s important not to miss a moment here - through the tails, it’s minimal, homemade gin is cloudy.

The value of distilled alcohol, diluted to 45 degrees, is remarkable. Remember, gin has a lower burner, diluted lower, lower than 42 degrees to completely eliminate the citrus notes.

Ready-to-drink drinks are to blame depending on the time.

Preparing gin using the steam infusion method using additional gin -baskets

(This method is recommended by Hot Rod Distiller)

All you need is:

- 20 liters of diluted alcohol with a concentration of 30%

- Hot Rod spice set for Gin

- Hot Rod Gin Basket

Preparation:

1. Add the spices in a bowl (or on a blender). carefully mix spices into gin -basket.

3. Fill the distillation cube with alcohol, first diluted to a volume of 30%.

4. We begin the distillation at a low temperature, so that our spices are heated gradually and evenly.

5. During the distillation process, stitch at equal reflux in gin-baskets. Do not allow the reflux to overflow back into the still. Pour instead of the gin-basket into the outlet container and the drainage tap at the bottom. This procedure may need to be repeated several times throughout the distillation.

6. Take the first 20-50 ml of distilled distillate into a container and set aside. These are the most intense essential oils.

7. The main fraction is selected until the degree in the stream drops to 50%.

8. Excess tails will lead to cloudy gin when diluted.

9. We dilute our gin to 42-45 degrees.

10. Ready-to-drink drinks depend on the day.

More detailed instructions for the Hot Rod gin basket are available by request.

4. We begin distillation at a low temperature so that our spices are heated gradually and evenly.

5. During the distillation process, reflux in a gin basket. Do not allow phlegm to flow back into the cube. Instead of pouring the gin basket into the drainage container, pour it into the drainage tap at the bottom. This procedure may need to be repeated several times throughout the distillation.

6. Take the first 20-50 ml of distilled distillate into a container and set aside. These are the most intense essential oils.

7. The main fraction is selected until the degree in the stream drops to 50%.

8. Excess tails will lead to cloudy gin when diluted.

9. We dilute our gin to 42-45 degrees.

10. Ready-to-drink drinks depend on the day.

More detailed instructions for the Hot Rod gin basket are available by request.

4. We begin distillation at a low temperature so that our spices are heated gradually and evenly.

5. During the distillation process, reflux in a gin basket. Do not allow phlegm to flow back into the cube. Instead of pouring the gin basket into the drainage container, pour it into the drainage tap at the bottom. This procedure may need to be repeated several times throughout the distillation.

6. Take the first 20-50 ml of distilled distillate into a container and set aside. These are the most intense essential oils.

7. The main fraction is selected until the degree in the stream drops to 50%.

8. Excess tails will lead to cloudy gin when diluted.

9. We dilute our gin to 42-45 degrees.

10. Ready-to-drink drinks depend on the day.

More detailed instructions for the Hot Rod gin basket are available by request.