Categories Moonshine

How To Make Gin Moonshine? (Solved)

How do you make your own gin mash?

  • Here is a quick and easy recipe for making your own gin mash. Add 5.5 gallons of water to your pot and warm it to 165 degrees F before turning off the heat. Stir in your 7lb flaked maize and 2 lb wheat malt. Continue to stir for 7 minutes. Keep checking the temperature while stirring for 30 seconds every 5 minutes.


Can you distill gin at home?

While most ‘proper’, commercial gin makers extract the flavours from botanicals through distillation, it is possible to make gin simply by ‘steeping’ the plants, herbs or spices you want to use in the base spirit. Which means it is very possible to make your own gin at home, using vodka!

How long does gin take to distill?

What is a Steeped Gin, to make a steeped Gin, which is the most common way to make Gin, the Gin makers put their botanicals in the still boiler along with the spirit and then leave it for 24 hours. After that they boil it with the botanical’s still in it to get the spirit from it.

Is gin easier to distill than whiskey?

Whereas spirits such as whiskey, scotch, and bourbon require time in the barrel, gin doesn’t, making it that much quicker to produce and eliminating a few steps. Either way, the juniper berries and botanicals are introduced, and the spirit is required to go through a second distillation.

How do you make gin from scratch?

How To Make Your Own Gin

  1. Add about one ounce of juniper berries to a 750ml container of vodka, using the funnel.
  2. Cap the bottle, and give it a shake.
  3. Add your botanicals 24 hours later.
  4. One more shake!
  5. Twelve hours later, you’re ready to strain out the berries and botanicals.
  6. Pour a glass and enjoy.

What are the 3 key ingredients in gin?

Gin Ingredients:

  • Juniper Berries. We should first note, just for clarity, that juniper berries aren’t really berries.
  • Coriander. Sometimes referred to as Chinese parsley, Coriander is the second most common gin botanical, after juniper.
  • Angelica Root.
  • Orris Root.
  • Lemon.
  • Orange.
  • Cardamom.
  • Licorice.

Is gin just flavored vodka?

It is a common misconception that gin is flavored vodka. While the spirits are similar, the ingredients and distilling processes are different. Gin is (and must be by definition) a grain-based spirit (usually wheat or barley) distilled with juniper.

How gin is made step by step?

Gin makers follow a few basic steps to produce gin:

  1. Combine the base ingredients. To make a fermentable base, gin makers will mix dried, prepared grains—like flaked maize and wheat malt—with water and yeast.
  2. Ferment the base.
  3. Strain the mixture.
  4. Distill.
  5. Collect and sort the product.
  6. Dilute.
  7. Bottle.

Is gin the healthiest alcohol?

Made from juniper berries, a type of “super fruit,” gin serves as one of the healthiest spirits ever created. It’s low in calories, and the botanical properties that survive the distillation process present plenty of health-boosting reasons gin is healthy.

How do you distill gin step by step?


  1. 1 Sterilise a clean mason jar or glass bottle with boiling water.
  2. 2 Add your botanicals to the jar, minus any fresh peel.
  3. 3 Top up with vodka, then leave to infuse in a cool dark place for 24 hours.
  4. 4 Taste the infusion – it should have taken on some lovely juniper ginnyness already.

Which gin has the most juniper berries?

The Most Juniper Forward Gins for Diehard Gin Lovers

  • Sipsmith V.J.O.P. ($50)
  • Beefeater London Dry Gin ($20) A classic, old school London Dry, Beefeater is an affordable gin that holds its own in cocktails.
  • Broker’s London Dry Gin ($20)
  • Tanqueray London Dry ($22)
  • Junipero ($34)
  • Portland Dry Gin 33 ($32)

Is gin the worst alcohol?

Gin has less sugar and fewer calories than some other liquors. If you already consume alcohol, gin may be a slightly healthier option. Be careful with mixers, however. They can make the sugar content of your drink skyrocket.

Is gin bad for your liver?

There is a short answer to the question: ‘Is gin bad for your liver?’ ‘ Yes it can be. ‘ As with any alcohol, you should drink gin in moderation.

How long does it take to make homemade gin?

For some popular gin distillers, their rule of thumb is 24-48 hours. But this is all about the flavor profile that you would like to achieve.

Can you distill vodka at home?

Vodka is a neutral spirit that is usually not aged and can be made from grains, potatoes, sugars, and fruits that are fermented to produce alcohol. Home brewers should take extreme caution during the distilling process to discard the methanol, which can be fatal if consumed.

How is modern gin made?

Distilled gin is produced exclusively by redistilling ethanol of agricultural origin with an initial strength of 96% ABV (the azeotrope of water and ethanol) in stills traditionally used for gin, in the presence of juniper berries and of other natural botanicals, provided that the juniper taste is predominant.

How to Make Gin – Distilling Homemade Moonshine

Makingginhas gained an increasing number of followers in recent years. The process of making gin is not one-size-fits-all, and there is no single sort of gin to choose from either. When gin is made, the flavorings used are typicallyjuniper berries (Juniperus communis) or juniper extract, as well as other herbs, however the juniper taste must be the predominate flavor. Although the berries must not be fermented, they must not be used as a juniper mash, as with the well-known SlovakianBorovika or the classic Austrian Kranawitter orKranewitter.

The final gin must have a minimum of 37.5 percent alcohol by volume (ABV).

Jeneverwas already being manufactured in the Netherlands at the time, which is an agricultural alcohol flavored with juniper berries and is also produced in the United States.

Unlike Dutch jenever, which is a pure juniper spirit, the addition of herbs enhances the flavor.

Coriander, angelica root, violet root (iris root), lemon peel, and other herbs are commonly used in conjunction with juniper to create a flavorful blend.

Gin Production Methods

Regardless of the specific taste profile, there are three basic manufacturing processes available for gin manufacture:

Distilled or “One-Shot”

For many gin connoisseurs, this is the only authentic form of distillation available. The juniper berries and herbs, which are referred to as “botanicals,” are distilled here with the unflavored alcohol to produce the final product. In either case, either the components are marinated, or macerated, for a period of time in a spirit of at least 45 percent ABV before being boiled together, or they are simply placed in the vapor space without previous maceration (percolation). The latter approach, known as vapor extraction or “vapor infusion,” results in a finer taste than cooking the elements together in the same pot.

Furthermore, because classic copper stills do not allow for the introduction of undesirable sulfur compounds and fatty acids into the distillate, the gin is softer and more readily digested as a result.


A huge quantity of fruits and herbs are distilled with only a tiny amount of liquid, and the distillate (which is a concentrated concentrate of practically pure essential oil) is then blended with neutral alcohol and water to create a finished product. This method provides a significant cost advantage to commercial producers because they no longer have to distill as frequently to obtain the same quantity of gin, a comparatively small capacity of the distillation equipment is sufficient, and the costs of storage and the risk of the herbs spoiling are eliminated.

Yes, this approach may also make pretty nice gin; but, the concentrate contains a variety of undesirable qualities, like as bitterness, which can appear after the concentrate has been blended with alcohol and water to create the finished product.

Cold Compound

This process involves distilling a big quantity of berries/herbs with a tiny amount of liquid, and then mixing the distillate, which is a concentrated concentration of practically pure essential oil, with neutral alcohol and water. Due to the fact that they no longer have to distill as frequently to obtain the same quantity of gin, a comparatively small capacity of the distillation equipment is sufficient, and the storage costs and risk of the herbs spoiling are eliminated, this method provides a significant cost advantage to commercial distillers.

Types of Gin

  • In order to prevent the sale of illegally distilled gin, the British Parliament imposed severe production regulations in the second part of the nineteenth century, which were enforced until the present day. The flavor of London Dry Gin is distinguished by the presence of a pronounced juniper flavor. The inclusion of non-plant or artificial ingredients is prohibited, and only 0.5 g of sugar can be added per liter of beverage

Dry Gin

  • In order to prevent the sale of illegally distilled gin, the British Parliament created rigorous production regulations in the second part of the nineteenth century, which were enforced until the early twentieth. The flavor of London Dry Gin is distinguished by the presence of a pronounced juniper flavor.. The inclusion of non-plant or artificial ingredients is prohibited, and only up to 0.5 g of sugar per liter can be added

Distilled Gin

  • Distilled gin, like the other two forms of gin discussed above, has a strong juniper flavor that is predominant. When compared to traditional distillation, second distillation is carried out either after the herbs are macerated or during the percolation process. The neutral alcohol is created during the first distillation because the alcohol level in the kettle must be at least 45 percent ABV in order to be used in the maceration or percolation processes. After the second distillation, it is no longer permissible to alter the flavor of distilled gin.

Old Tom

  • Distilled gin, like the other two forms of gin discussed above, has a strong juniper flavor that stands out. When compared to traditional distillation, second distillation is carried out either after the herbs are macerated or during the percolation of the herb mixture. As previously stated, the first distillation yields neutral alcohol, as the alcohol concentration in the kettle must be at least 45 percent ABV in order to be used for either the macerating or percolating processes. A second distillation is required before the flavor of distilled gin may be altered any further.

Cordial / Fine Cordial Gin

  • It became increasingly unnecessary to sweeten gin over time as production methods became more refined and improved. However, the tradition of adding sugar to gin was kept alive because consumers had grown accustomed to its sweet flavor in the meantime, as a result of continued improvement and refinement of production methods. As a result, cordial gin might be considered a high-quality version of Old Tom gin.

Bathtub Gin

  • It is not uncommon to see bathtub gin used in cocktail preparations. In the United States, the name arose during the prohibition era, when, due to the government’s restriction on alcohol at the time, gin was frequently mixed in secret, or, to be more exact, contaminated

Sloe Gin

  • The flavor of this strain bears little resemblance to that of traditional gin. Sugar is added after the sloes are macerated in the gin, which causes the alcohol concentration to drop significantly. This process is called sloe maceration. In a nutshell, sloe gin is nothing more than a liqueur made from sloes.
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Reserve Gin

  • Reserve Gin is a relatively new invention in the gin industry. Wooden barrels are used to keep the product, which contributes to its golden yellow hue.

New Western Dry Gin

  • New Western Dry is a style that is still in its infancy. The flavor of juniper is no longer prominent, and instead is replaced with tastes that are altogether distinct.

Protected Designations of Origin

  • It should be noted that names such as Plymouth Gin (England), Gin de Mahón (Menorca, Balearic Islands), or Vilnius Gin (Latvia) are solely descriptive of the gin’s origin, not of its flavor or the ingredients that are employed
  • Nonetheless,

Gin Classes and Stills

Naturally, gin will be manufactured as part of our workshops – How to make moonshine – which will be taught by our instructors. During the course, if you would want additional specific information about how to produce gin, potential botanical combinations, and other topics, please mentionGin in the comments section when registering for the courses. Looking for distilling equipment or a copper still for the purpose of producing gin? The Piccolo-copper still and theVetro-copper still are particularly well suited to gin producers who like experimenting with their recipes.

The distillation process will produce around 200 mL of gin.

Additionally, you’ll need a graduated cylinder and anhydrometer in order to dilute the distillate.

The bare necessities for creating and experimenting with your own gin concoctions.

How to Distill Gin

Many of you who possess our stills may have already experimented with adding botanicals to your column or boiler, or you may have constructed macerations using a high proof distillate as the starting point. For those who are daunted by the prospect of creating their own gin, this post will hopefully steer you in the right way! Gin The traditionally conservative and restrained gin is making a splashy reappearance. Gin is becoming increasingly popular among city inhabitants around the country, with popular beverages such gin and tonics and brightly colored martinis among the most sought-after.

  1. If we were to characterize gin in a single word, maybe the most straightforward term would be “vodka incognito.” Essentially, gin is nothing more than a neutral spirit with a botanical flavoring, and neutral spirits, as we all know, are more popularly recognized by their brand name of vodka.
  2. The juniper berry, which is a blueish green berry-like fruit, is the most important botanical in the production of gin.
  3. The master distillers also concoct their secret formulations here, which is where the magic happens.
  4. (Please keep in mind that when spirits are reduced to less than 45 percent ABV, a small turbidity will occur.
  5. Traditionally, trays were placed above the kettle (just above the base of the helmet) so that when the fumes rising from the hot ethanol stripped the herbs of all their beneficial properties, such as flavor and scent, they would be left with nothing but ash.
  6. The herbs on the tray can be either dried or fresh depending on your preference.
  7. Fresh berries, on the other hand, will provide a greater scent and use less of the raw material, but the cost of the raw material will be higher.

In general, you’ll need roughly 15 kilos of berries for every 100 liters of high-proof spirit, depending on the quality of the berries.

As previously stated, juniper berries are not the sole botanicals utilized in the production of gin.

As a result, the artistry of the distiller is what makes the product beautiful.

For example, it is reasonable to expect that some of these plants will result in a product that is not too unlike from ouzo.

The most common arrangement is pretty straightforward: a kettle with a helmet set on top and no column.

The fact that your base spirit is already clean, neutral, and high proof means that they are still appropriate today as well.

For starters, they have the ability to create their own high proof.

Off-flavors and unpleasant ingredients deplete the herbs’ nutritional value in the same way that excellent and desired ones do. The new spirit, on the other hand, has the opportunity to be thoroughly purified through the use of a reflux column. —.

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I have to admit that gin has never been a liquor that I have particularly enjoyed. In fact, I used to think of it as more of a cocktail spirit than anything else, rather than a flavor. But it’s possible that I’d just drunk the wrong gin. It was during my time in Europe that I began to appreciate it more. I then went on to learn more about it and, eventually, decided to try my hand at it myself. I began by experimenting with compound gin, and after discovering a taste profile that I liked, I began distilling my own in my copper pot still.

  • From its beginnings as a herbal medicinal in the Middle Ages, gin has progressed to become one of the most widely used spirits on the planet.
  • The history of English gin is really rather fascinating, since gin grew so popular with people of all social levels that it was widely believed to have played a significant role in a variety of societal problems of the period, such as high death rates and population increase.
  • It is estimated that there were around 1,500 house stills operating in 18th-century London, making legal gin in the homes of Londoners.
  • That’s when the term “bathtub gin” first emerged, referring to the low-quality homemade gin that was popular at the time.
  • The fermenting and distillation processes have also been described as taking place in bathtubs in other legends.
  • In the United States, gin is now classified as an alcoholic beverage having a minimum strength of 80 percent and a distinctive taste derived from juniper berries.
  • As I previously stated, I began with compound ginseng because it is much simpler to prepare.

The predominant flavor for the infusion must be juniper, but other ingredients such as coriander seeds, angelica root, orris root, orange peel, lemon, lime, licorice powder (root), cinnamon sticks, anise, fennel, rosemary, cardamom seeds and cassia can be used to create a very wide variety of combinations as well.

  1. It is important to distill a grain mash and then redistill it with the same sort of botanicals, particularly juniper, in order to get the fragrance and taste that is desired in gin.
  2. Gin may be made twice by redistilling the first batch and adding fresh botanicals to the second.
  3. However, even with distilled gin, there are multiple distinct processes in use, ranging from the components you select to utilize, to how you incorporate them into the recipe, to the various distillation procedures.
  4. Another process involves soaking the botanicals in the base spirit for up to 24 hours, filtering them out, and then redistilling the mixture.
  5. A lighter variety of gin may be created by utilizing a “gin head” still, which involves the suspension of an agave basket in the head of the still, causing the vapors to pass through the spices and plants, resulting in a lighter, softer flavor and aroma overall.
  6. If you want to make your own handmade distilled gin, I recommend experimenting with variations on classic Dutch gin (genever) recipes.
  7. For your second distillation, use juniper berries, and for your third distillation, use a more diversified combination of spices, as well as fresh juniper, to make a gin.
  8. You may either leave the botanicals free in the pot or put them in a cotton sack before adding them.
  9. Typically, a great gin comprises between 6 and 10 botanicals, although the exact mix is entirely dependent on personal preference and quantity, as long as juniper is the primary flavoring ingredient.
  10. As an alternative to using your copper pot still in a basic infusion process, after you’ve discovered a flavor combination you like, you may put it to good use in a redistilling process.
  11. Posted byJason Stone on the internet


GettyImages/ahirao photo When I initially started learning about distilling, one of the first things that sprang to mind was creating a batch of gin. I had just a vague understanding of how gin was created at the time, and I had no clue what grains were utilized to make it. On top of it, there are the juniper berries and other flavoring components that are referred to as “botanicals” on the labels of gin bottles. The more I learned about gin, the more I became intimidated by the concept. When compared to the method of manufacturing whiskey or rum, the procedure of making gin appeared to be sophisticated and a little enigmatic.

  1. For some reason, even though it is a multi-step procedure that involves numerous distillation runs, it appealed to me as a good location to begin the process.
  2. Tradition has it that genever is made with less alcohol and less proof than London dry gin, and that it is also delicately sweetened.
  3. However, these phrases are not used in reference to the age of the spirit, but rather to the recipes that are utilized: oude refers to an ancient or traditional recipe, and jonge refers to a more recent formula.
  4. Genever is allowed to have a certain amount of sweetness to it, which is specified by Dutch legislation for different varieties of genever.
  5. It was marketed as a therapeutic tonic, despite the fact that juniper berries were already well-known for their diuretic qualities at the time.
  6. Genever is still widely available today.
  7. Because it is distilled to a greater proof than traditional genever, this style, which is still the most generally recognized gin kind, is considerably closer to a neutral spirit than traditional genever.

Genever is prepared from a mash of maize, rye, and malted barley, whereas London dry gin is normally made from a mash of wheat or rye.

After that, the malt wine is soaked in juniper berries and other botanicals before being re-distilled.

Some genevers are then matured in barrels, which improves the smoothness and taste profile of the final product.

In certain low-quality mass-market gins, botanical extracts such as juniper berries and other herbs are simply blended together with a base alcohol to create the final product (a neutral spirit similar to vodka).

When distilled to 72 to 80 proof (36 percent to 40% alcohol by volume), genever is commonly used, whereas London dry gins are frequently distilled to 80 proof or higher.

The addition of sugar, along with the heavier body of the malt wine-based spirit, has earned genever the reputation of being a spirit that should not be blended with other beverages.

Being a lover of the traditional GinTonic myself, I set out to create a genever-style gin that would be suitable for use in the GT, as well as maybe a martini.


  • 2 tablespoons (30 mL) distilling yeast
  • 1 to 1-1/2 tablespoons (15 to 20 mL) lightly crushed juniper berries
  • 4.2 gallons (16 L) water
  • 4.4 pounds (2 kg) cracked corn
  • 4.4 pounds (2 kg) malted barley
  • 4.4 pounds (2 kg) rye (malted or unmalted)
  • 1 gallon (4 L) water
  • 1 to


  1. Heat 4.2 litres of water to 74 degrees Celsius/165 degrees Fahrenheit. Cook for 30 minutes after mixing in grains
  2. Remove from heat. 1 gallon of water should be heated at approximately 93°C/200°F before adding to the mash pot and swirling well
  3. Keep covered and at room temperature for approximately 1 hour, stirring periodically. Increase the temperature of the mash to 72 degrees Celsius/162 degrees Fahrenheit by stirring it often. Cover and set aside for 30 minutes. Fill the fermenting bucket halfway with liquid from the grains. Cool the liquid to around 28°C/82°F. Pitch the yeast (I used 2 teaspoons of distilling yeast) and allow it to ferment for 24 hours.


  1. Heat 4.2 liters of water to 74 degrees Celsius/165 degrees Fahrenheit
  2. Remove from heat. Cook for 30 minutes after mixing in grains
  3. Stirring occasionally. Cooking 1 gallon of water until it reaches around 93 degrees Celsius/200 degrees Fahrenheit and adding it to the mash pot while stirring thoroughly
  4. Keep covered and at room temperature for approximately 1 hour, periodically stirring. Stir often when the temperature of the mash approaches 72°C/162°F. Hold for 30 minutes after covering with a cloth. Fill the fermenting bucket halfway with liquid from the grains
  5. Obtain a temperature of around 28°C/82°F for the liquid. Pitch the yeast (I used 2 teaspoons of distilling yeast) and allow it to ferment for many hours.


  • I used homegrown East Kent Goldings hops and 3 tablespoons (10 grams) juniper berries
  • 1-1/2 teaspoons (s grams) coriander seed, 1/2 tablespoon (g grams), wormwood, 1 tablespoon (2 grams), angelica root, 2 teaspoons (4 grams) or 1 teaspoon (2 grams) if pelletized, 2 teaspoons (4 grams) hops (I used homegrown East Kent Goldings hops)
  • 3/4 teaspoon (2 g) caraway seed
  • 1 teaspoon (2 g) each of lemon peel and orange peel
  • 3/4 teaspoon (2 g) fennel seed 1/2 teaspoon each of lavender flowers and lemon grass
  • 1/4 teaspoon (1g) each of nutmeg, cinnamon, cubeb, grains of paradise, anise seed, peppercorns, and orris root
  • 1/4 teaspoon (1g) each of nutmeg, cinnamon, cubeb, grains of paradise, anise seed, peppercorn Combine all four volumes of malt wine in a mixing bowl.

When I reached this moment, I found the perfume of the genever to be extremely nice but not particularly fragrant. I redistilled the spirit in my little essential-oil distiller a second time, this time adding juniper berries, lemon and orange peel, and a pinch of salt to the steam chamber above the boiling kettle. This extra distillation cycle resulted in a smoother, higher-proof spirit as a result of the flavors being more concentrated. A couple of handfuls of gently toasted American oak chips were also added to the half-gallon Mason jar after it had been diluted to 40 percent alcohol by volume.

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After all of that effort, I had finally conquered my original apprehension about distilling my own gin.

While it does have a stronger juniper flavor than many other gins, this one may not be to everyone’s liking when blended with other spirits.

You will learn how to make your own tonic water in a later chapter of this book.

More fromCraft Distilling

  • At this stage, I considered the perfume of the genever to be extremely nice but not particularly fragrant. Using my little essential-oil distiller, I distilled the spirit a second time, this time adding juniper berries, lemon and orange peel, and a pinch of sugar to the steam chamber above the boiling kettle. This additional distillation run resulted in a smoother, higher-proof spirit due to the concentration of the flavors. A couple of handfuls of gently toasted American oak chips were also added to the half-gallon Mason jar after it had been reduced to 40 percent ABV by the dilution. When the suggested 3 to 4 weeks had passed, I waited eagerly for my creation to be ready to taste it. In the end, after all of my hard effort, I was able to overcome my original reservations about gin production. In addition, my first GinTonic, created with my first batch of gin, was really delicious! In a mixed cocktail, it has a distinct juniper flavor that differs from that of many other gins, and it may not be for everyone. Using the proper amount of tonic water, I believe, is the key to successful mixing (see Recipe on page 166). In a subsequent chapter, I’ll guide you through the steps of producing your own tonic water from scratch. Despite the fact that I’ll continue to improve my genever recipe and processes, I’m really satisfied with the outcomes of my first try at creating gin.

With permission from Victoria Redhed Miller’s Craft Distilling, published by New Society Publishers, this excerpt has been used.

Published on May 13, 2019

You’ll learn how to transform your ginger bug starter into a fizzy ginger beer that’s great for mixing into cocktails or just enjoying on its own! Accept this unassuming mold into your kitchen and gain the advantages of its flavor-packed properties. Make this pickle using cabbage, radish, daikon, kohl rabi, or other lush Asian greens and serve it with a vegetarian burger or on its own.

Inspiration for edible alchemy.

Copyright 2021, All Rights Reserved | Ogden Publications, Inc. Copyright 2021, All Rights Reserved | Ogden Publications, Inc.

How to Make Gin

Learn how to create gin in the comfort of your own home by following our simple step-by-step instructions. Among those who prefer gin are those who enjoy it cold, at room temperature, on the rocks, or even in special combinations with other beverages. Because it has few calories and the botanical elements employed in gin have health-promoting properties, this fine-tasting beverage is also regarded a “healthier” alcohol. If you enjoy distilling your own spirits at home, your next inquiry will likely be if it is possible to create gin at home.

The answer is a resounding yes!

In this post, we’ll show you how to manufacture your own gin at home, which is one of the most straightforward methods available.

Are Gin And Vodka The Same?

Because both gin and vodka are neutral spirits, many people feel that there is no discernible difference between the two beverages. The main distinction between these two liquors is that gin contains extra components such as juniper berries or other botanicals, whilst vodka does not.

There is a significant change in flavor between these two beverages as a result of the extra additives. Gin, on the other hand, generally has distinct floral and pine smells or fragrances, whilst vodka is essentially bland and odorless. In a nutshell, gin is just flavored vodka.

Is Gin Made Out Of Vodka?

Given that gin is merely flavored vodka, isn’t it feasible to simply add flavors to your vodka in order to make gin from scratch? Due to the fact that numerous procedures may be used to make gin, the answer is both yes and no. Here’s a short look at some of the most popular gin-making techniques.

1. Distilled Gin

Aromatic ingredients like as juniper berries are added to the fermented mash and distilled together from the beginning of the process. You can use this approach if you know that you prefer gin to vodka and want to manufacture gin especially, and if you don’t mind making low proof spirits since you prefer gin to vodka.

2. Re-distilled Gin

Before redistilled, natural base spirits (vodka) can be put to a still along with fragrant additives such as juniper berries to create a more complex flavor profile. When using this process, the resultant gin is generally stronger or has a greater proof than the initial vodka that was used for distillation. This is because proof increases with each subsequent distillation of the liquor. Using this approach, you may make a highly fragrant, high strength gin that is also quite flavorful.

3. Compounded Gin

Before redistilled, natural base spirits (vodka) can be put to a still along with fragrant additives such as juniper berries to create a new batch of vodka. Because proof grows with each distillation, the gin created using this method is frequently stronger or has a higher proof than the initial vodka that was used in the distillation process. This approach is fantastic if you want to make a high proof gin that is also quite fragrant.

What Is Gin Made Out Of?

Gin is created from fermented grains such as sorghum, corn, rice, rye, or wheat, and it is distilled to provide a strong flavor. Alternatively, fermenting potatoes, fruits, or even cleanly processed sugar can be used to make it. This mash will contain 16 percent alcohol once it has been fermented (too low for gin). To make gin, aromatic components such as juniper berries, coriander seeds and leaves, citrus peels, cinnamon, almonds and licorice are combined with the spirit and aged in oak barrels before it is distilled to extract the flavor.

How Do I Make My Own Gin?

As previously stated, there are a variety of methods for producing gin. Aside from that, there are several alternative recipes to experiment with because this delicious beverage can be produced from virtually any agricultural product. In this fast instruction, we’ll utilize a blend of 70 percent corn, 20 percent wheat, and 10 percent malt to make our beer.

Gin Mash Recipe

We must first prepare a vodka mash before we can begin the process of distilling gin. A fast and simple recipe for preparing your own gin and tonic is provided below the recipe.


  • 1 gallon water
  • 7 pound flaked corn
  • 2 pound wheat malt
  • 1 pound distillers malt
  • Turbo yeast
  • 5 gallons water

Tools you need

  • A big pot, a fermentation bucket, a heat source, a thermometer, a tall spoon, and iodine are all needed.


  • Add 5.5 gallons of water to your pot and bring it to a temperature of 165 degrees F before turning off the heat. Combine your 7 pound flaked maize and 2 pound wheat malt in a large mixing bowl. Continue stirring for another 7 minutes. Continue to check the temperature every 5 minutes while stirring for 30 seconds. When the temperature hits 152 degrees Fahrenheit, you may begin to add your crushed distiller’s malt. Continually monitor the temperature and stir for 30 seconds every 20 minutes. Once the mixture has reached a temperature of 70 degrees Fahrenheit, you may add your turbo yeast. Stirring or aerating the liquid for 5 minutes after it has been poured between containers is now possible. Pour your mash into a fermentation bucket that has an airlock on the top of it. To ensure that the fermentation process is completed, allow your mash to sit for 1 – 2 weeks. A little amount of liquid from the barrel after one week can be used to determine whether or not fermentation has reached its conclusion. Add a few drops of iodine to the beverage to make it taste better. If it turns blue, it means that your combination is not yet ready and that you will need to wait a couple of more days. You will know that your fermentation process is complete when the liquid no longer turns blue. (Don’t forget to throw away the test sample.) Cheesecloth should be used to strain your mash
  • You can now use a pH meter to evaluate the pH levels in your mash. The pH level of your mash should be between 5.8 and 6. Using citric acid to lower the pH level or calcium carbonate to raise the pH level of your mash is one option.

The Best Gin Botanicals

Once your mash has done fermenting, you’ll need to make a critical decision about how to proceed. Are you planning to add flavor during the distillation process, or are you planning to manufacture vodka first and then add flavor later?

Various botanicals can be added to flavor your mash or vodka, according on your preference. Here’s a short glance at an excellent botanical combination, as well as the proportions needed for this recipe:

  • 1 cup fresh juniper berries, split open
  • 6 g crushed coriander seeds
  • 5 g crushed cardamom seeds
  • 2 cinnamon sticks
  • 2g licorice root
  • 2g Angelica root. 1 cup fresh orange peel.

Gin Mash Distillation Recipe

After you’ve gathered your botanicals, it’s time to start distilling your mash. A simple instruction on how to go about it is provided below.


  • Still kit, copper packing, cheesecloth, siphon, and hydrometer are included.

The Best Still for the Job

If you’re ready to take your shine to the next level, you could be a good candidate for the Magnum. It is not only our largest still, but it is also our most technologically advanced. The Magnum’s multiple vapor chambers enable it to provide even greater results in less time. When it comes to gin production, the Magnum is the ideal choice, because to its huge cylindrical barrel, which allows for the addition of botanicals to produce consistently exquisite gin.


  • For flavor to be introduced at this stage, you must first add your botanicals to the still column, followed by the water. Grab a 20-inch piece of copper packaging and place it at the bottom of your still column. Wrap your botanical mixture in a cheesecloth that has been folded in half and tie a thread across the top. The satchel should now be lowered into the column such that it rests on top of the copper. (You may skip this step if you want to add flavor later on.) Then, by siphoning the mixture into your still, you may add your mash to your still. Activate your still and connect your water pump to the distillation tower. Bring your mash to a temperature of 150 degrees Fahrenheit slowly. When your mash temperature hits 150 degrees, you may turn on the condensing water. Continually raise the temperature of your still until it is producing 3 – 5 drips per second
  • Remove the first 5% (250ml) of the liquid that comes out of your still and throw it away.. As the name implies, this portion of the worm contains methanol, which may be fatal if consumed in large quantities. Temperature should be raised to 175 – 180 degrees Celsius, and the remaining 30 percent of the liquid collected. The first 35 percent of the liquid is known as the heart
  • The remaining 35 percent of the liquid is known as the tail and will have a distinct fragrance and appearance. If you wish to save this section, you may run it through the still again because it includes protein and carbohydrates that you don’t want in your gin.

Your gin will now be ready for bottling when it is finished. If you want a higher proof gin, you may run the spirits through the distiller a second time (while including a new batch of botanicals) to raise the proportion of alcohol in the final product.

Flavoring Vodka

Unless you used botanicals throughout the distillation process, you should have vodka rather than gin at this stage. In order to flavor your vodka (or transform vodka into gin), you may just take all of the vodka you obtained from the still and bottle it with the botanicals you crushed. Allow this combination to remain in a dark place for 24 hours before consuming it. Cheesecloth may now be used to filter out any remaining botanicals. Once the flavoring has been added, your combination will be ready to be bottled as gin.

For anyone interested in attempting to manufacture additional delectable liquors, we encourage you to look over some of our other instructions and recipes on this site.

Gin From Scratch (Vapour Infused)

This Instructable will show you how to make Bombay Sapphire style Gin. Despite the fact that I don’t drink gin, when I constructed my still, a number of people inquired as to whether I could create it. I conducted some study and discovered how to do it, along with the precise components used in Bombay Sapphire, which was the Gin they requested. Steeping and Vapour Infusion are the two methods that Gin manufacturers use to create their gins; this instructable employs the Infusion method, the same process that Bombay Sapphire uses to create their gins.

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The flavor of the Gin is imparted by the plant materials and spices used in its production.

What is a Steeped Gin?

What they do is that they utilize specific baskets in which they place the botanicals, and then they circulate the spirit vapour over them, allowing the vapour to take up the flavors as it travels.

Step 1: What You Need

This tutorial will require the use of a Pot. In any case, here is my instructional on how to construct one. Other components you will require are for the Spirit. – 5 kg of white sugar tomato puree in a tube (one tube) 1 x Lemon (optional) 50 grams of active dry yeast The same amount of baker’s yeast can be substituted, but it will take longer to ferment and the end result will be the same as using fresh yeast. Water that is free of contaminants Botanicals—some of them may be difficult to obtain, and some may be prohibitively expensive for the average person.

2 g Angelica root2 g Angelica root Bitter Almond is currently available in the United Kingdom and the United States.

In addition, I put in a handful of ordinary almonds for good measure.

If you want to create Bombay Sapphire east, you should also include the following ingredients.

a hydrometer that is used in the spirit industry Test tube for wine hydrometera (large capacity). a 25-liter fermenting vat with an air locking system a long spoonscales of silver a few glass jars, a glass demi john, or a couple of 2 litre bottles to keep the distillate in once it has been distilled

Step 2: Fermenting the Initial Spirit

First and first, we need to prepare a sugar wash. To do so, pour a couple of kettle loads of boiling water into your sanitized fermenter and allow it to sit for 15 minutes. Toss in all of the sugar one bag at a time, stirring constantly, until the sugar is completely dissolved. Fill it up with cold water until it reaches around the 23L mark. It should have a specific gravity (SG) of approximately 1.100 according to a wine hydrometer. Add in the juice of 1 lemon and the entire tube of tomato puree, stirring thoroughly to ensure there are no lumps.

  1. I would put at least 2 in, although it may take longer to ferment because of the temperature.
  2. You should aim to keep the temperature about 23 degrees Celsius so that the yeast can survive; if you are using a wine yeast, the temperature may be different, so consult the packaging for details.
  3. Ideally, it should cool to between 10 and 15 degrees Celsius after 7 days or more of fermentation.
  4. If you have an aquarium heater in it, turn it off at this time and transfer it somewhere cold.
  5. You should now have a wash that has around 14 percent alcohol.

Step 3: First Distillation – Stripping Run

After that, we must run it through the still for the first time, which is referred to as the striping run. The purpose of this is to remove all of the impurities from the initial ferment and reduce it down to a greater alcohol concentration. It is necessary to transfer the wash into the boiler of your still using a wine or beer siphon, taking care not to suck up any sediment from the bottom of the fermenter while doing so. It is possible that you may want to save the sediment for the next time you prepare a loaf of bread.

To begin, turn on the boiler at full power and wait until little drops begin to appear from the output pipe; at this point, switch on the water to the cooler and reduce the power of your heater by around half.

Now, this is very important: you must collect approximately 100ml of the first liquid that comes out of the still; this will contain all of the bad stuff, such as methanol and acetone, which we do not want because it is harmful to your health; either discard this liquid or bottle it and use it as a cleaning product around your workshop.

Now just collect everything that comes out and put it in a demi john or a few 2 litre bottles.

You should obtain between 2.5 and 3 litres of this percent if you are using a spirit hydrometer, and you should see approximately 60 percent ABV coming out of the still.

In addition, if you are testing it as you go, you will observe that the ABV gradually decreases as you go, and then it begins to decrease rather fast before it begins to get clouded.

Wait for the boiler to get to room temperature before emptying the contents down the drain.

Step 4: The Botanicals

This part is straightforward; all you have to do is measure out the botanicals and crush them in the pestle and mortar to release the flavors before putting them all in the pot you’ve set aside to hold them all together (you could also just use a bowl and cover it with cling film when you’re finished). Toss in 20g of juniper berries, crushed in batches because of their size (it’s simpler to do so in smaller batches). You just need to crack them open; you don’t need to convert them into a puree or anything like that.

  • Toss in 2g cubeb berries, which are often referred to as cubeb pepper corns, and smash them before adding them to the mix.
  • Bring 2g of grains of paradise and crush them again before adding them to the mix.
  • You may use 2 g of Cassia Bark, or if you want to use cinnamon, use around 1 g of a stick, crush it, and add it to the mix.
  • I can understand what you’re saying, however a lot of places refer to them as cinnamon sticks since they give off a cinnamon flavor when cooked.
  • to this, add 2g of angelica root and crush it up in a pestle and mortar, this will take a long time, so only do this for as long as you are able to stand it haha.
  • In order to add 0.2g of lemon rind, you are supposed to weigh it out, but I couldn’t be bothered to weigh it out, so I’ve been using unwaxed lemons and just using approximately half the surface area of the lemon, as you can see in the photographs.
  • You could also use Bitter Peach Kernels, but these are also listed substances in some countries, including the United Kingdom.
  • Because they contain cyanide, the cyanide would be eliminated by the heat generated in the still during our procedure.
  • Simply combine the ingredients in a mixing bowl, cover with a lid, and go to work creating your still.

Step 5: Second Distillation

In order to avoid a potentially disastrous situation, we must first ensure that there is adequate water in the still before adding the vodka/spirit to it during the second fermation process. Make sure it’s high enough to cover the element, then wait a little longer to ensure there is a tiny amount of space above the element. Pour in your spirit as well as any tails (the end part of a run) from earlier runs of gin or vodka; do not use tails from anything else as it may contaminate the flavor of the drink.

  1. Putting the basket in, however, proved to be difficult due to a little depression at the bottom of the basket where the simple flange was produced.
  2. Following that, I threw a couple of stainless steel scrubbers in behind the column and gave it a couple of taps to get all of the loose parts to fall to the bottom.
  3. It was necessary to use a dowel to press down the scrubbers until they stopped sliding; however, it was not necessary to pack them down tightly because you wanted the vapours to pass through the botanicals.
  4. Install the cooler and fill it with water; it is not necessary to have the engine running at this time.
  5. It will take around an hour to an hour and a half to heat up and begin circulating the vapour.
  6. (See illustration.) You may collect the distillate right from the beginning here; there is no need to trash the initial section because all of the undesirable components were eliminated during the first distillation.
  7. Continue to monitor the alcohol volume, and you will see that it is gradually becoming less and less.

When the volume starts to decrease more rapidly, keep an eye on what is coming out. As soon as you notice any evidence of the liquid being clouded, remove it from the main batch immediately. Continue to gather it, though, and bottle it separately so that you may utilize it in your next run.

Step 6: Bottling

Making a Bombay Sapphire East style gin requires around 40% or 42 percent gin to get the right strength of the finished product after bottling. As a result, you must dilute it with pure water, not tap water. You can use bottled water or distil water in your still to do this task. You may use this calculator to figure out what amounts you need to add together in order to reach the desired total. I’ve discovered that although though both the water and the gin are clear, when you combine them, the mixture becomes hazy for some reason.

Keep in mind that you should mark your bottles so that you can tell exactly how much alcohol is in them.

3 People Made This Project!

With a reputation for picking only the finest small-batch gins from across the globe, who better to consult on how to produce your very own gin at home, with which you can either wow all your friends and family with or eagerly hoard for yourself? The most basic form of gin, despite the fact that it is a sophisticated, subtle, and diversified spirit, is actually rather plain. It’s a neutral base spirit that’s been infused with botanicals — think of it as vodka with a few more ingredients.” The only true requirement for a gin to be labeled as such is that juniper is the predominate botanical and that it contains at least 37.5 percent alcohol by volume (ABV).

Craft Gin Club is depicted in this photograph.

So it’s quite viable to produce your own gin at home using vodka,” says the author.

There is nothing unlawful about whipping up a batch of your own homemade gin – and it can be a lot of fun in the process.” Beyond the vodka and juniper berries, you may use any botanicals you choose to create your own concoction.

Read more:Scottish gin distillery guide: the top distilleries in Scotland to visit on a tour or as a day trip from Edinburgh It’s up to you whether you want to use bay leaves or rosemary, liquorice powder or lavender or cardamom or cumin or fennel seeds or lemongrass…pretty much anything you want!” The following recipe will serve as a starting point for you — you can either follow it exactly or use it as a blank canvas on which to create your masterpiece.

How to make your own homemade gin

craft gin club (


750 mL of high-quality vodka 2 tablespoons of juniper berries (more if you like juniper-forward gin) 1 tablespoon of coriander seeds 2 cardamom pods (optional) 2 peppercorns (optional) a quarter of a cinnamon stick An orange peel (remove the white pith since it is quite bitter) and a little piece of dried orange peel An inconsequential sliver of dried lemon peel (again, no pith) Craft Gin Club is depicted in this photograph.


1Bring a clean mason jar or glass bottle to a rolling boil to sterilize it. 2Incorporate your botanicals into the jar, except any fresh peel. 3 Fill the rest of the way with vodka and set it aside for 24 hours in a cool, dark area. 4Taste the infusion — it should already be smelling beautiful and ginny from the juniper berries. Toss in your fresh peel, as well as any additional botanicals whose flavor you’d like to emphasize. 5Leave for up to another 24 hours, giving the bottle a moderate shake at least once throughout that time period.

6Taste again, and if everything is satisfactory, strain off all of the botanicals using a sieve.

7 Allow the liquid to lie for a couple of days before filtering out any leftover particles – you can also run it through a water filter jug if you want to make it even clearer (although, as we previously stated, don’t be concerned with the color of the liquid).

You can read the original article here, and you can find out how to become a member of the club here.

Take this quiz to find out.

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