2020年1月3日 · Different botanical compounds release their optimal goodness differently. A lower ABV of alcohol vapor can allow for a softer release than a higher ABV that may draw out more acrid flavors for example. Similarly, extracting the goodness by maceration pulls flavor at a different rate. You can get some pointers by the folks here for sure.

2014年11月12日 · This worked perfect on an orange. The maceration took no longer than the other way and the orange wasn't harmed (for lack of a better term). I peeled and ate it. It was fine. The only drawback to the entire idea is that it takes a larger vessel to accomplish! I was so sure this wouldn't work, I didn't take a picture of the whole orange before I ...

2020年12月6日 · The objective was in total (maceration + aromatic basket) to have 30g of dry plants per liter of 40% alcohol. the heads, hearts, tails had no depth and did not taste like macerated plants. all you could smell was the scent of the plants in …

2021年9月24日 · There may be some benefit to true carbonic masceration (co2 purging) in distillation, primarily due to preservation of volatile organics from the fruit itself (due to the far slower fermentation), and perhaps secondarily in reducing acetaldehyde and other negative oxidation byproducts.

2016年6月18日 · Some others distill through the juniper and add the other by maceration. Best commercial gin story I have is from 2014 ADI. Famous master distiller for a rum distillery was there. He said they branched out into gin in late1960's. They wanted to say the produced vapor infusion gin, so it had to be distilled through a basket.

I'm not a gin guy by any means, but I had a discussion with a guy who was, and his claim was that different botanicals were better suited towards different techniques, with some botanicals better suited towards maceration in the spirit prior to distillation (with botanicals still in), and others that were not suited towards maceration, and instead should be placed in the carter head.

2019年1月15日 · Are you wanting to do maceration and distill, or are you thinking of 'carter head' designs? After that, I would say that you can run a gin still of 380L to 1000L with 24kW but you may want more for initial heat-up at the larger end . This will also require a big step up in cooling, if water is free or it is cold, your current condenser may work.

Maceration of Citrus. During the summer months I place bing cherries and quartered lemons on 40% neutral. ...

2020年4月3日 · The chemical alternative is a high pH maceration to really degrade the skins, then a pH neutralization. @needmorstuff said: Masceration takes time, space and so i am told is inefficient. I know a raspberry flavoured gin based in the UK takes a month or more to macerate and in my opinion isn't very flavourful...

2014年10月31日 · You'll find it in the manuals thread at the top of the home page.. Tanquery apparently only has 4 ingredients…juniper, coriander, angelica root and liquorice which are added to the spirit just before distillation. 10 is made using whole citrus fruit, including white grapefruit, lime, and orange, along with juniper, coriander, and a hint of chamomile flowers (according to …