Features cooking this gin
In the cold season, you want something warming, and sometimes hot. In order not only to warm up, but also to have fun, you can try making yourself practically real gin. Learn how to do this.
Description of the drink
Gin is an alcoholic spirits, prepared by the distillation of grain alcohol. Spices of plant origin are added to it, for example, juniper berries, coriander, almonds, angelic root, anise, citrus peel, cinnamon and others. These additives give a bright characteristic aroma and unique taste. The fortress is high and is not less than 37 degrees. The taste is tart and dry, so that the drink in its pure form is drunk extremely rarely, more often it is a part of various cocktails.
There are several types of gin: Genever (Dutch or Belgian), Old Tom (Old Tom), Plymouth. But the most popular is London dry gin.The Netherlands is considered to be the birthplace of the drink; it was there that they cooked it for the first time in the seventeenth century, and historians believe that doctor Francis Sylvius took part in the development of the prescription. Gin reached its peak of popularity in England, where authorities opened markets for low-grade wheat. In terms of sales, the drink even surpassed beer and, due to its low price, began to spread among the poor.
How can you make gin yourself?
How to cook a delicious homemade gin that will look like a real one? We offer several ways.
This recipe can be considered a classic one, since the technology is based on insisting juniper berries on alcohol and subsequent distillation. Here is what you need:
- 10 liters of high-quality refined grain moonshine;
- 250-300 g of juniper berries;
- three tablespoons of coriander;
- tablespoon of fennel;
- two large spoons of cumin;
- tablespoon of cinnamon;
- tablespoon anise;
- rind of one ripe lemon.
- Prepare a large container in which the drink will infuse (for example, a bottle). Put the juniper and all the spices into it, pour in the alcohol.Close the tank tightly and send it to a dark place for two weeks, preferably warm enough.
- When alcohol is infused, strain it using a sieve or gauze rolled up several times to separate the liquid component from the berries and spices. If you are using a steam boiler, you can skip the straining stage. This infusion should be diluted with purified water to about 30-40 degrees, depending on the desired strength.
- The liquid is poured into the distillation cube. Next, you need to separate about a glass (about 200 ml) of the head fraction. Then the drinking fraction is separated until you reach 50 degrees. The next is the so-called tail part, and it should not get into the drink.
- Fresh just distilled gin is diluted with purified water to 43-45 degrees.
- Now pour the “young” drink into separate bottles, seal them and leave them to “reach” for at least 1-1.5 weeks, or even better a month.
Decent gin from moonshine can be obtained in this way. To get started, prepare the necessary ingredients:
- three liters of good wheat 45% moonshine;
- 40 grams of juniper berries;
- about half a teaspoon of coriander;
- teaspoon orange peel;
- a teaspoon of lemon or lime rind;
- two grams of anise;
- a pinch of cardamom;
- pinch of angels.
- On the neck of the moonshine fix the sieve, put in it all the finished components. Also pour in the moonshine.
- The column should be installed on the distillation cube, then the heating is turned on. When the first drops begin to form, reduce the power and proceed to fractional separation (selection).
- The head fraction should be selected about 50 or 60 milliliters, depending on the quality of the moonshine (the cleaner it is, the less part is selected). To determine the need to complete the selection, put a small number of "heads" in clean water: if it starts to grow turbid, then the compartment must be continued. Water should ultimately remain clear and clean.
- Increase the temperature and start the selection of the "body", that is, the middle fraction. Separate it to about 65 degrees in the jet.
- Now separate the "heart" with water, bring to 43-45 degrees, dispense the drink to the closable containers and leave it for a couple of weeks.
This option will make the gin without moonshine, and it will turn out less strong, but softer. You will need:
- kilogram of ripe and juicy juniper fruits;
- a teaspoon of dry yeast;
- liter of water;
- half a cup of granulated sugar (cane can be used).
- Fruits should be crushed in any convenient way: crush in a mortar, mince, wipe with hands, cut with a knife or load into the bowl of a blender.
- Heat the water so that it is warm. Fill it with juniper mush.
- Add sugar with yeast, mix everything.
- Transfer the prepared mixture to a container fitted with a water seal. Fermentation will last about a week or ten days.
- When the fermentation is complete (the liquid stops bubbling, and the shutter drops), start the distillation on the moonshine. Carry out the procedure twice to get a high-quality gin and clean.
- Separate the head fraction, then select the average (drinking). The tail part is not used and pours out.
- Now you can bottle the drink. But it is better to drink it not immediately, but after at least two weeks of insisting, so that the taste and smell become richer and richer.
A few tips on cooking quality and flavorful gin:
- The longer the drink will “reach”, the more tart, noble and rich will be its taste. So hurry in this case is not worth it.
- The final fortress should be at least 43 degrees, as the decrease neutralizes the notes of citrus and juniper, worsening the taste and aroma.
- The composition can be changed at will, introducing into it other spices or, conversely, excluding from the composition of the seasoning, the taste or smell of which you do not like. But in the gin must be present juniper. It is also recommended to add citrus zest and cardamom, giving a characteristic notes.
- To make gin at home exactly a success, use high-quality pure moonshine, otherwise the drink will be cloudy and acquire an unpleasant taste that will kill all the spicy notes. Water must also be purified or filtered.
- Juniper must certainly be ripe, as unripe berries will not give the desired effect.
Try to cook the gin yourself. If you succeed, then this drink can be safely served to the festive table.
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