Making Pink Gin With Real Botanicals & Berries

[@fourdeadinohio8303]

I have a old Bombay bottle from the 70s that sums up gin...."gin is not a beverage ..it's a state of mind" truer words were never spoken....lol

[@garykuchan8371]

Love this I do a pink floral gin using dried hibiscus flowers add a great sweetness and floral notes. I also like using butterfly pea flowers which turn the gin blue but when added to a gin and tonic or any citrus it turns pink

[@todd8634]

hi Gary, I'm just starting out and would love to know how much pea flower to 1litre if you don't mind sharing that info?

[@garykuchan8371]

@@todd8634 sorry brother jurist saw your response I put 20 dried pea flowers in one gallon and let them soak for any where from 4 top 8hrs so for a liter I'd probably use 7 it's primarily to get the color blue that you want so you could use more and it would take less time

[@todd8634]

@@garykuchan8371 thanks for the info much appreciated 👍

[@tedgunderson67]

Clitoria ternatea.

[@garykuchan8371]

@@tedgunderson67 yes I believe that's the same flower just different name

[@BobbyxZx]

ooh, a subject close to my heart, fruit and spirits. instead of adding the fruit whole/crushed, i put it all through a juicer, vacuum filter it through cotton to clarify the juice, then i do the calculations and add the juice during the downproofing step. i'm usually adding some amount of sugar then, as well. i've also gotten used to running the entire end product through a vacuum filtration, just to get the very best shelf life/look in my decanter. if you're still getting precipitates you don't like, remember, you can cold crash your spirits in the freezer and filter them cold to get it really clear, though you lose some of the flavors.

[@jeroendekker8328]

I've been watching your channel for at least one year now. Finally you have put up the pace to make proper dry Gin. I've been making 4 Gin's now with my old lad. All of them are made like the dry Gin methode. Still getting better every time. Keep up the good work.

[@McElb]

Since we are in the states I can't say the name of my freind but he asked me to share this with you. He ran 14 gallon of apple brandy mash. Then he reintroduced the same mash with sugar like UJSM recipe. Then added 3/4 pound of juniper berries, 3/4 oz of Callander seed and the peal off 2 oranges in a 15 gallon round bottom still. He gave me a jar of the best tasting gin I have ever tasted. This recipe is unbeatable. Hope you read this and share it in a video.

[@potatopower7914]

I have been following you since before your beard . You have been a big inspiration .

[@jonwesick2844]

There's a German dish called rumtopf where you macerate fresh fruit and sugar in high-proof rum. You can pull fruit out to eat and then add more as different fruits come in season. When done, I put the remaining liquid in an ice cream maker to make a nice sorbet.

[@dimash244]

Would citric acid help keeping color? If I remember correctly that is what is added to jams to keep color bright

[@tomblankendaal3228]

Nice one! I fermented a few buckets of blackberries and used that spirit to make the gin. Used lime instead of lemon peel (keeps it a little brighter). Afterwards just a short soak with bruised blackberries 10 min or so. Kept its color nicely.

[@honnsmannen]

I have done this, but with lingon berries, and that was a magnificent combo. I put about a deciliter of dried lingon in 2 deciliters of bombay saphire gin, and let it sit for about 3 weeks.

[@yoguimasterof69]

Right on time as usual! I was about to make a pink gin by using a fruit from Chile called "Murta", I'm sure there some stuff pretty similar somewhere else...but this one, is really good :) Thanks Jesse!

[@allenwilliford5756]

Great info I love your videos I can’t wait to buy my first still. I’m a beer Home-brewer now but looking to expand to the other alcohol beverage. Keep it coming brother!!!

[@todd8634]

love the recipe and process, I have just purchased an Air Still. Great work

[@ianmatthews137]

In an Odins Easy Gin I've macerated saffron, rhubarb, chocolate (chocolate nibs), strawberry, blueberries, lemon and black pepper, lime and blood orange. All delicious.

[@adammitchell3462]

Hey jessee, i remember when i was new to this channel, you used raisins to color a brandy. I was going to do it myself but didnt have raisins on hand but did have cranberries lol so I used them and it turned my distillate a beautiful pink

[@thealembicdiary1814]

You've given me some great ideas for my peated malt. Thanks for sharing!!

[@qwaqwa1960]

A local distillery makes a stunning sweet rhubarb gin. WAY too easy to drink. Very real & natural I have no doubt.

[@StillIt]

Nice! Rhubarb and strawberry is a awesome combo.

[@jamesgrey8093]

Thats good stuff , almost a medicine.

[@jordanbruno4610]

I appreciate the inclusion on freedom units. 🤙🏽

[@BrazilSaint]

Great video! I have done various tests with fruit infusions into a distilled Gin, and the colour stability really depends on the fruit. Strawberry tends to discolour fairly rapidly (a few weeks) and is not great unless you drink it quickly. Blueberry however, is far more stable as a natural colorant I find, as the colour comes from the skin of the blueberry itself, much the same as it would from a grape. If you want to use natural colorants for more stability to light & oxygen, a good one is Black Carrot, (or other Carotenoids) and is fairly stable. Carmines - the red colorant made from small insects is probably the most stable, and natural, but your drink won't be vegetarian/vegan if you use it, and is more off-putting to some people.

[@craigbryant9925]

I'll be saving this video. Doing my first gin next week and planning to split it to play with different additions. Struggling to find Rose hip locally though and I really want to try a rose and watermelon for the Mrs.

[@crabmansteve6844]

Rosehip is genuinely hard to find fresh in my area too, I've been looking for it for nearly two years for mead. I've never made a spirit, but it's what I'm looking to do with any of my meads that wind up with off flavors. Figured I'd distill gin out of them specifically.

[@craigbryant9925]

@@crabmansteve6844 luckily I've never had that happen with any of my meads but I've had a few wines that were less than amazing. Tomorrow I'm going to make some vodka with a batch of beetroot wine that was a little disappointing and I couldn't be bothered fixing.

[@puddingwar5110]

Nice video, I'm glad you mention that gin got better after some time. I find my gins need a month or two to sit and meld the flavors to there final flavor.

[@gmonkman]

Thanks. Good to see you getting plenty of different sponsor! I'll take the promos if it keeps you making this great content.

[@StillIt]

It's the silly season right now. Make hay while it's shining and all that haha

[@olinseats4003]

I'd love to see your take on a gin or other spirit that incorporates butterfly pea flower. Who wouldn't want a blue/purple gin that turns pink when exposed to a bit of lemon or lime juice. (I have a lemoncello infused with dried butterfly pea flower, and it is impressive.) just realize that a little of the flower goes a very long way

[@dudeletsgonow]

could you do a vs video one whiskey with malted barley and one just regular barley I'm curious about the taste difference

[@gnillut]

Can you add vitamin c to keep it from oxidizing/browning/clearing?

[@mattdavis7458]

Mate - I did a blueberry with berries from Pohangina Valley. Absolutely the best ever. Got to make some more this season. No sweetness and had that clean crisp berry mess going on. Also got into some locally foraged Damson gin which is frikking amazing Would love to touch base locally.

[@Ansis99]

Jesse, I think you can do it in term's of flavor in one second distillation. I think about it. I will take dry berries and add dry gin mix and put in in the bucket to some days, to suck in all flavors, and will distill after. Of course you can add "color" at the end :). 🥂

[@BaldBuggersHomeDistilling]

Really cool video. I was gutted the first time I made gin and like you said - if you leave it a while - it ends up looking like someone poured light tea in the bottle. I was devastated till I found out what actually happened. Awesome channel - Keep up the good work

[@maucuce]

I'm sorry, the distillation after the infusion of herbs is necessary or can i gust filter the mix and drink it ?

[@kruseyjr1]

Awesome video mate cheers

[@TheBlueGeko]

Help. I have a keg still I just finished. How many gallons do I need to start with to make it effective ???? I am also a member of your mewe group

[@davidbalfour3390]

Excellent as ever. Have you tried one of this fancy alcometers that use ir light? Should work even with the sugar.

[@GaBiggunn]

Has anyone had issues with scorching using an airstill in this manner? I'm thinking of getting one and using it to make gins and flavored spirits.

[@RyanAbrey]

Have you tried using the air still through a voltage controller to allow for flow rate controll.

[@peterharris7068]

You should try a rhubarb and ginger gin please. Barley and hops George did one, where I think he used a straight infused gin (no pre-second distillation maceration) and then post-distillation maceration for rhubarb, ginger and sugar (or simple syrup). Wonder if you did this with a macerated gin (and maybe cassia or complementary spice), distilled it then post maceration of rhubarb and ginger. I'm still experimenting with creating a small batch that doesn't have too much ginger or cooked juniper flavour. So many variables, thoughts?

[@garrethirving9432]

Hi Jessie. Can you add the link as mentioned in video for your Auckland gin botanical supplier. Need a good botanical supply. Cheers

[@StillIt]

Ah sorry! www.distillerybotanicals.com/

[@MereCashmere]

Perhaps do a video on Spirit Louching!

[@mornedupreez2266]

Would there be a difference in taste if the botanicals were added after wards, or does distilling with the botanicals bring out a stronger flavor.

[@Bonsaiant]

Can't see the Botanicals link mentioned?

[@StillIt]

Sorry! www.distillerybotanicals.com/

[@TodmordenFred]

How about Odin’s as a base or would you tweak that and how?

[@geordiedog1749]

Pink gin. Plymouth gin. Angostura bitter - in or out. Water or tonic to taste. Pink gin (actually orange). As per the Andrew.

[@brettschmitz7691]

I might be dumb and missed something but when did it ferment?

[@ifell3]

Keep us updated on any colour change, this is awesome? Cheers.

[@clydebennett6705]

Sticking with the botanicals theme, have you thought about making a "Campari"-like spirit - I've just made some and it goes well with home distilled gin in a Negroni.

[@craigbryant9925]

I'm trying to find a starting point for a Pimms no1 clone. They have guarded that recipe REALLY well.

[@vampire847]

Anyone else burst out laughing when he said "loli water" because it sounds really wrong?

[@thomasnaas2813]

Do you normally drink your gin neat or do you mix it when not doing one of your very well made videos? I used to drink clear, more dry booze with mixers and things like whisky and whiskey straight, (unless they were low quality). As I've gotten older I don't drink nearly as much and I buy a somewhat better grade of liquor and I find myself appreciating things like gin either neat or in a minimum mix, a martini or gin and tonic.

[@StillIt]

I normally drink it with tonic or martinis. Good dirty Martini is one of my fave drinks. If I'm assessing the spirit itself il generally just drink it straight tho.

[@thomasnaas2813]

@@StillIt Yeah, I'm more apt to do that with gin or vodka or white rum. Looking for possible tornadoes in my neck of the U.S. so I think I'll have a little taste of the craythur and say 'gbye.

[@ronswanson8247]

Is your base gin a bit cloudy? My gin has turned cloudy after proofing before and I couldn’t fix it. I figured it was the oils from the citrus.

[@StillIt]

This one is t I just didn't clean the bottle properly haha

[@superdupermax]

Proof it up a bit. Ive ran into the issue when trying to make things under 40%. So i just started to bottle it af 45% I noticed a lot of the commercial gins with funky botanicals are above 40% as well

[@alannawatson8982]

why do you re-distill after soaking the botanicals?

[@stolenguitar1988]

I need this in my life! Mate sign me up for a couple bottles in Hamilton haha

[@superdupermax]

This is actually good timing :D Im messing around with something similar and was thinking to rerun the flavoured mixture just because i like my drinks clear.. Should i be expecting issues with mt boiler/column/condenser when running something with sugar still in it? It's going to be an unpacked t500, so no exposed elements.

[@GirishManjunathMusic]

You can maintain the bright color for longer by cutting with vitamin C and sugar, then storing in opaque or cloudy bottles with little headspace, or flushed with nitrogen.

[@MereCashmere]

Oh yeah lemme just do that real quick

[@GirishManjunathMusic]

@@MereCashmere I mean unless you're at least home batch selling your product, it doesn't matter at all really.

[@gilbertyew1033]

try tasmanian pepper berry for colour next time

[@PenDragonsPig]

I dunno if the idea came off the top of his head or whether a buddy/mate/pal/bro gave his the idea but little brother make a concoction 1/3 booze, 1/3 fruit, 1/3 honey. Kick ass indeed.

[@FreedCornet743]

What about making waragi?

[@jamawl66]

Next up please try to make a Turkish/style raki/Greek ouzo! Not a dissimilar process I think

[@diablominero]

You could always color the gin with carminic acid. It's natural and very red.

[@misenplace8442]

Jesse, you're 2 hours ahead of us... Late night man 😁

[@simonwaterhouse4040]

I didn't understand the ratios...is it 70g of botanicals per litre?

[@scottdalon801]

I'm not really a gin drinker, but I'd like to try this out. Can you suggest a good store bought gin?

[@elementaryFlame]

That beard is next level! How's the WiFi?

[@danleicester6875]

Jury is out on the flat cap😹

[@dustysoul1986]

How did you get 1300ml at 81%?

[@marcor3700]

The artificial colours are necessary because the natural colour doesn't last forever. After a while oxidates and become sort of brown, that's why it's all artificial. Or mostly they put an artificial colour base to it so it doesn't spoil/change too much

[@randalldraco3822]

this channell allows everyone to be alcoholics and feel good about it. ;)

[@kaufmal90]

I am not an alcoholic - alcoholics drink alcohol. I drink spirits, therefore I am a Spiritualist!

[@dereckhasken9055]

Just to get things into proper perspective: pink gin is gin with Angostura Aromatic Bitters as per Difford’s Guide not made with “botanicals”

[@fishslayer8533]

I think you should freeze distill it like my hero bearded and bored lol

[@danielgodfrey4415]

Dam it. Now I need to do it again. I just need to find juniper berries that doesn't involve me ordering it online.

[@danielgodfrey4415]

My gin, for the F of it I threw in black berries, kept it in Mt freezer for a couple of weeks and took it to be my friends 1920s theme new years party (new years 2020).

[@samelliott3750]

Bad ass head cover my man.

[@gmonkman]

Surely you ditched the first 80mls into the feints jar?!

[@StillIt]

This I didn't keep this, if I had a specific feints for gin I would keep it. I do plan on making more so. . . .

[@MatrixRage]

Off topic - Anyone know if George from Barley and Hops is ok? He hasn’t posted in a while.

[@unknown-cp4jz]

Nice

[@Sanganguey19]

OK probably very stupid question for you guys, on a stripping runs do you discard fore-shots on every run or only on the Spirit run?

[@kevinhoban4416]

I was wondering if you could help me I didn't know George from barley and hops and quit making videos or not I know you talked to him and our friends I would appreciate your help thank you

[@brandonscott2851]

I've never had gin but this sounds really good 👍

[@andrewchapman261]

Did you say 81% off the air still? I was told by still spirits it tops out at 60% Great video as usual 👍

[@Rubberduck-tx2bh]

ABV going in affects ABV coming out. It will start high & drop off through the run. That said, don't go above 40 ABV in the boiler due to flammability issues.

[@andrewchapman261]

@@Rubberduck-tx2bh exactly what I thought, not good to that info direct from the manufacturer!!!!

[@jimdent351]

@@Rubberduck-tx2bh What if the boiler is electric, is it still dangerous?

[@massatomic-9429]

@@jimdent351 yes, it's flammable. Never know when you will have a short or something unexpected happen.

[@andrewpinney9023]

Challenge, make the absolute highest consumable abv % alcohol you can possible i want 1 shot black out alchol xD

[@god910]

How is one of these not kiwi? 😜

[@Nemusplanta]

problem is nobody of them is pink

[@R_B69]

Hang on… didnt you proof it down in the air still?

[@mustavertwang]

Freedom units? P..s off.

[@StillIt]

Lol didums

[@vtbn53]

I have noticed that you often promise a link in the description and don't deliver (in this case the botanicals), which is rather annoying since one has to wade through all the fluff that you put down there.

[@StillIt]

Here you go mate www.distillerybotanicals.com/

[@vtbn53]

@@StillIt Thanks mate

[@eoghandaly8063]

Pink gin is the grimmest drink of all time.

[@Freetalkfm]

🖒😎🥃

[@KowboyUSA]

We don't have the freedom to still for personal use. It sucks.

[@joshualingard6676]

We don’t either in Nanny State UK

[@dylansalac9117]

Burry

[@StillIt]

Moxed burrys

[@thomaspettersson6229]

Sorry,I have paid to NOT have Advertisment on youtube, when you put in the video it gives a thumbs down 👎

[@ryanmcmuffi6137]

The last guy i knew named saurin that i knew from new zealand lost a gold band that was found by a midget. Turns out it was saurons magic ring so now the original midget that found said ring sent 4 other midgets to destroy it on poor sauron (i have to read subtitles as im hearing impaired and closed captions said the dudes name was sauron so i gotta trust them.needless to say theres been some funny ass mistakes because of youtubes subtitles)

[@zerokidd21]

Nice