My New Favourite Gin Recipe

Let's make a Super drinkable somewhat untraditional gin. I'm going to forget about tradition and focus purely on the "yum" this time around. A refreshing clean gin that's super sessionable.
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Recipe:
I hate to say it team freedom units. But when dealing with tiny amounts of botanicals grams are just better. The scale your using will no doubt have a metric setting so use that :)
1 L Batch (proofed to 42%)
1.15L Alcohol 50% ABV
33g Juniper
8g Coriander Seeds
0.7g Angelica Root
8g Lemon Peel
30g Cucumber
1.05g Kawakawa Leaves
2.5 Peppercorns (if you dont have kawakawa)
1.4 L Batch (2 bottles, proofed to 42%) This is what I made
1.5L Alcohol 50% ABV
45g Juniper
11g Coriander Seeds
0.9g Angelica Root
11g Lemon Peel
40g Cucumber
1.4g Kawakawa Leaves
3 Peppercorns (if you dont have kawakawa)
4.5 L Batch (proofed to 42%)
5L Alcohol 50% ABV
148g Juniper
36g Coriander Seeds
3.1g Angelica Root
36g Lemon Peel
134g Cucumber
4.7g Kawakawa Leaves
10 Peppercorns (if you dont have kawakawa)
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[@ConorOTooleOvision]

It's such a blessing that the best distilling channel is also the only one in metric

[@rogerphillips8060]

I will second that, you never know with the US utubers when the mention gallons you never know if its imperial or US gals, it gets a pain doing the calculations all the time

[@sandram.johnson2754]

Spending a couple of hours translating the math could be used better breŵing😊

[@workhardplayhard801]

The same measurement system that Adolf Hitler used. 🤷‍♂️.....Just saying

[@ReneNurmetalu]

Well done and thank you for sharing, adding fresh cucumber worked super well, instead of kawakawa I used watercress flowers/leaves and also added chicory root

[@macsandlavalamps]

I’ve still got some of a gin that I made (accidentally) using about a gallon of feints that included ~1L of absinthe heads and tails. It was juniper and lime heavy with some Thai basil and …sweet fancy Moses… just knocked some of this into a coke with lime and it’s magical. The anise and fennel playing with the nutmeg and cinnamon in the coke rounded out by the juniper and citrus… it’s almost March but it feels like Christmas!

[@rogerphillips8060]

When i made my gin i got 68 abv out of the air still and i used RO water to dilute to 45 as jesse suggested, few weeks on now and the flavour has smoothed to the point i drink it neat just over ice, probably the best gin i have made, awesome method and recipe, i now use this recipe as a base gin and started adding other ingredients, i just made a gin with imperial earl grey tea which has a smokey taste but that didnt come through still at all, work in progress.

[@ststst981]

What's your wash made from?

[@rogerphillips8060]

@@ststst981 my wash is 5 imp gals tap water, 1 pack of weetabix a hand full of rolled oats and a 0.5 kg of fine chopped raisins, 4-5 kg table sugar depends on what abv mash you are aiming for for me 80 on the hydrometer or 10% ish abv seems ok, supermarket bakers yeast and Nutrient, and citric acid to correct the ph to 5.3, ferment 30c. i use a temp controller and a aquarium heater, works ok for me.

[@Jake_B74]

Your timing for this video was bang on. I just got an Air Still recently, and did a gin as my first test. I went with juniper, coriander, cucumber (thanks for that, it's great), lemon zest, lime zest, fresh ginger, orris root and almond extract. I also used your fast maceration technique (again, thanks). I did all that just last night and mixed up a GT just now. I'm very happy with the air still, and the gin.

[@mmwosu]

Is that the still he’s using here? I’m interested in finding out what it is

[@Jake_B74]

@mmwosu Jessie is using the Still Spirits Air Still (original version) on this recipe. I used a Vevor Air Distiller with great results. There are several versions of the Vevor, if you get a Vevor, make sure to get one that says it can do spirits, with temp control.

[@mmwosu]

@@Jake_B74 Thank you for the info!

[@MrAzerty987]

​@@Jake_B74hzu, would you have a link to one of those vevor air distiller? Cheers

[@imthejordenaught]

I found a love of Gin this Christmas. We used cran-rasberry juice and sprite to mix and it was an absolute holiday treat!

[@DJGAZAWI]

man I love your vids, I don't even drink but I just love your content

[@BeardedBored]

I've had a gin and coke and was surprisingly good. I kept it to myself because I felt weird about how much I liked it until now. It has no reason to be that tasty:-)

[@macsandlavalamps]

Gin and coke sounds like it should be a wino drink but I think I’m coming around to it. Would be interesting to try a hoity-toity cola like Q or fenitmans with it to see if that makes it any better than old Doc Pemberton’s original recipe.

[@WillieStrokum]

I've always called the Gin and Coke combo a Christmas tree. I don't remember which gin I had the first time I had it, but the result was so wonderfully Christmas between the juniper/citrus from the gin and the dark caramel flavors from the coke.

[@JeffHietbrink]

Recently my own version of Kawakawa Gin, using Odins recipie as a base with the addition of Anjelica, Licorice Root and of course Kawakawa from the back yard has become my go to. I have always dried the leaves using a dehydrator but must try them fresh now after watching this. The Cucumber of which we have a tonne of in the garden right now is a twist I would never have imagined. Keep rocking it Jesse.

[@rogerphillips8060]

Thought i would put a update on 24 hours on. When i proofed down the spirit was clear as Gin, i left it out in the shed overnight and it went cloudy white, i warmed the jar up and now its clear again, lol. Lovely on the nose, its shaping up to be a good brew thanks Jesse for this recipe

[@coffee_van_repeat]

I just take a minute to thank you so much. You helped me so much. Just did this receipe today and wow already taste yummy but mine is crystal clear 😂

[@rogerphillips8060]

I also made this today, and i must say it turned out fantastic, only a small amout of backend tails was discarded, so currently i have combined and proof down to 45 abv, so gonna leave it a week and have taste, but all indications are extremely positive, i purchased a air still a few days back, ive seen you getting some good results Jessie. I like the small batch, and defo a well worth purchase

[@itsprobablyonyoutube]

Missed your videos over the last few weeks. Hope you had a great new year.

[@mallaire26]

hello Jesse I watch your video for a while now and i decided I wanted to jump right in my friend had a cheap china made pot still i used to distill 20L of a mead i made and I tried this gin recipe with the new vevor air still and I gotta say my friends and I are absolutely Loving, I'll keep chasing the craft for sure! thank you for the great videos!

[@TelztarWorship]

finally someone that understands the beauty of a Gin Cubata. Seriously underrated, Gin and Coke is heavenly.

[@kevinesthergilbert3834]

Kawakawa - I've always considered it as a cross in flavour between lemon grass and ginger.

[@RobynSmithPhD]

That sounds lovely!

[@mushroom.maybelle]

I recently made some hydrosol with kawa Kawa and lemon in one of these stills and used it to make cordial, SO GOOD

[@alexpelham8840]

Thanks for this one Jesse, I've been messing around with recipes on the airstill and this is really close to what I want for a daily gin. I followed most of the recipe but instead of kawakawa I used peppercorns and a dash of stale elderflower. Calling it a "session gin" is a perfect way to describe it.

[@lemoncookie7231]

I had a wacky idea and I thought I'd put it here. I have no idea if it would work. But the idea is taking chilli peppers fermenting them into a wine and then adding mother of vinegar to that to get a chilli vinegar. I just needed this thought to be out there on the internet 👍

[@kclaridge1206]

kawakawa is peppery because its actually part of the piper genus, which is the pepper family. its used by the maori for toothaches and such, sort of like how willow tree bark was used by native americans for pain relief

[@Rick-zd7oz]

I tend to prefer Pepsi with Juniper heavy gin, in college we called it the Pine and Pepsi. Cola and gin makes sense once you look at the ingredients in DIY cola recipes online, mostly citrus oils some spices and caramel. It is halfway to gin on it's own.

[@grafikkrime566]

Mate, thanks for this as my introduction to distilling. I tried a version of this last night, Cherry\Cucumber Gin. This was my first attempt at distilling anything, so I may have overstepped my complete novice badge by even attempting this. I have ended up with a quite nice 1.2L @45% ABV Gin from an 8l Sugar Wash and Air Still Pro in Pot Still mode, not very Cherryish but it does have the cucumber taste. Wife and I have enjoyed a couple of nice glasses over ice, slice of Cucumber and a Mint Leaf. VN

[@NixzKerrPhotographer]

For the rating from Jesse of "New Favourite Gin" I'm sold on trying to make it, and can't wait to try it. I'm in Australia. Amazon sells a dried tea made by Oku which is pure dried Kawakawa so will have to experiment :) I also grabbed a Kawakawa blend tea called Restore so that should be interesting to try too!

[@NetworkGeek280]

How do you go with the kawakawa tea? How much did you use?

[@NixzKerrPhotographer]

@@NetworkGeek280 I haven't managed to make it yet! Still have the tea though un-opened... :(

[@jamesgunn8392]

I have made gin with the addition of gorse flower. Added a floral coconut tone. Well worth it but time consuming and prickly collecting the gorse flowers.

[@cheesestradamus]

I plan to use first growth spruce tips this spring in a different style of gin. Wish me luck. Forest livers need to exercise their inner livers.

[@TheMichaellathrop]

I know that gin with mint and cucumber and lime with ginger ale and maybe a little bump of extra sweetness is really good

[@bwebb611]

With you there, dude. I discovered Southern Comfort and Tonic. Different but but good.

[@johnkwesif]

Did you proof it down to 40% before distilling? Just curious as the starting abv was 50%.

[@stoniewan]

Yo man, good to see you. I hope your holidays were great. I can't wait to get that shirt! Lol

[@TheMilkman710]

In the USA I think you could substitute with California Bay Laural. It's got a similar aroma and flavor. I love using it to make my black beans.

[@dansarmar1]

One of my favourite mixers is using ginger beer with gin. Especially a peppery gin. Try it, you might like it.

[@adamjackson82]

I'm currently half way through this distillation run, I've stuck my finger in the drip a few times, excited to say the least!

[@leapy99]

I do a gin with kawakawa and hiropito that's darned good if I don't say so myself. The two flavours work well together, though I only use vapor infusion. Great video as always. Happy new year!

[@lanceking9288]

do you run it through a charcoal filter?

[@leapy99]

@@lanceking9288 No, I stopped using those after I got more experienced. I distill twice for gins, first with a refractory still, then I do a pot still with the botanicals to produce the gin.

[@babcoboss5773]

I was going to suggest trying horopito leaves. How much pepper comes through?

[@leapy99]

@Babco Boss Just a hint, depending on how much you use of course.

[@hackpens2246]

Great vid. Gin and coke is pretty common in Spain. I like the plan.

[@rogerphillips8060]

For proofing down, in this case i use RO water, i have aslo used supermarket cheepo bottled, my tap water is very phosphatey and iron due to the cast iton mains pipes. I have a RO unit i use to use for top off water for my marine aquarium, both water's seem to work ok.

[@barrygiddey9139]

Sweet video-I enjoyed it immensely Mate-Thanks for sharing 🥃

[@MisplacedAmerican]

Timely? I got my first Air Still a week ago and was wondering what the first batch should be. Rock star!!! HNY man, keep up the craft!

[@Zumaray]

Me too!!! I just finished an Orange Cointreau and I’m over the moon about it

[@theresachairmissing3666]

I made this and gave it to friends who invited us to dinner. They raved about it. It was fortunate that I could get kawakawa leaves from the garden. The only variation was to macerate the botanicals and use orange peel rather than lemon peel.

[@adamparisi745]

Hi Jesse. I tried this recipe, and honestly I stuffed it up. Instead of leaving the botanicals to steep for 2 hours, I left them for 1.5 hours. However, it's probably the gin that suits my palate the best that I've ever had, and I've had multiple people taste it who thought it was great. So thanks! Kiwi brother (I'm Australian). I just made it off a base of birdwatchers, which had been been through a stripping run but was quite clean due to a slow ferment. Also, didn't have any Kawakawa, so just used pink peppercorn and a couple of leaves of rocket (arugula for our American cousins). Might have added a nice vegetal note, but a bit hard to tell. Also, goddamn was this gin and coke with a slice of lemon not great. Great with pepper tree tonic and lemon though.

[@taddymasson5563]

Hell yea! Keep em coming Jessy

[@georgekarakaltsas7963]

Hey jesse Love your dedication mate. Have you tried basil in any of your stuff you've ever made? Doing another batch of this (perfect) gin recipe and the thought just popped into my head.

[@chariie1200]

Great vid dude! Would love to see you do something interesting with mint. Maybe im living under a rock but I don't know of alot of mint flavoured/based spirits

[@expattyNZ]

Creme de menth - lots of mint. I made a mint gin the other week. Disappointingly the mint disappeared after the first night.

[@hobbes6603]

I've been drinking gin and coke for years. It's brilliant!

[@wldtrky38]

I have yet to make my 1st Gin or Rum. I've got molasses but can't seem to get away from single malt, lol. Have to run corn in between to keep my 2 barrels full. It takes 2 6-7 gallon mashes to fill each barrel and my wife lushes thru the S/M so fast it's hard to get ahead 😉 She did buy me 1 of the first t-shirts and enough Golden Promise and Heavy Peated barley for 2 runs, for Christmas, so I guess I can't bitch too loud. Will DEFINITELY save this recipe and give it a try soon. Thanks Jesse 👍👍

[@danielgodfrey4415]

You need to write up a cookbook based on botanical, fruits, and wood notes. Example for botanicals -juniper berry will give you piney earthy flavoring Wood Medium toast oak will give you sweet vanilla overtones.

[@whippyboy6272]

I'd be interested to compare nasturtium leaves with the kawakawa. Those are peppery

[@killham1337]

I don't know about the leaves but the roots certainly have a peppery quality to them. I thing they are related to the pepper plant

[@whippyboy6272]

@@killham1337 OK...I haven't tried the roots. I know the leaves and flowers are edible, you can add them to salad. But they are quite spicy. I'm actually considering trying both leaves and flowers for gin, they should be interesting

[@petermcintosh222]

Good idea! Nasturtiums go crazy in m garden every year so this could be a useful substitute.

[@amyseymour9133]

Just discovered you a few weeks back and I am obsessed, just went and bout myself an airstill. So much to learn, any pointers more than welcome. All the way from Scotland here

[@ledzep331]

Hi Amy, all the best from Yorkshire. I started with a cheap airstill, then moved to a stove top pot still and now I have a reflux still I put together myself. If you want any help just ask.

[@amyseymour9133]

@ledzep331 thank you. Just bought a second hand air still and fermenting buckets and thermometer and hydrometer to get started, want to make sugar wash and then use airstill to make flavoured gins

[@ledzep331]

​@@amyseymour9133 It sounds like you're off to the right start. Email me if you want any pointers.

[@FFDfirechef]

I'm with you, totally enjoy the combination of Gin and Coke ..... also like Gin and Cream Soda!!

[@discordia013]

@StillIt Jesse did you proof down the the vodka before starting the run in the 2 bottle recipe? and what was the volume or ABV of the hearts? If you used 1.5L @50% and got 1.4L product @43% it looks like you were getting close to making cucumber stir fry with the tiny volumes :)

[@WeightlessBallast]

This is interesting! Funny you should mention fishiness in the first drops: I have sometimes noticed it when peeling or cutting fresh cucumber.

[@ttocsmann]

Rosemary is considered the closest thing to a substitute to Kawakawa. Yes, not nearly the same.

[@petermcmurtrie]

Worth a try

[@Mr_Jumbles]

​​@@My_Fair_Lady literally Google "kooloo root": zero relevant results Wow what a helpful comparison while telling someone else they're wrong. You know the point when describing a very specific and region specific ingredient is to use a scent/taste of something that is usually widely known so that you can use that reference to try to describe it to as many people as possible. Not to just use yet another even lesser known ingredient. Again, helpful. Thanks. 👍

[@leapy99]

I must disagree as rosemary is nothing like kawakawa. Having just tried my dried kawakawa again, it's a cross between mace and pepper with some bitterness as well. I do a London dry gin that I add a sprig of rosemary to, which is popular amongst our visitors.

[@TheKinchaos]

Rosemary in gin, looks to me like a pleasant Idea if not overpowering.

[@everythingexplained]

Kawakawa should be easy to find in the arctic north 🤣 Love your work :D

[@brennansorkin8735]

The cloudiness comes from the essential oils falling out of solution after you added water to proof it down. You could always add a neutral grain spirit to re-dissolve the oils but they won’t change the flavor of the drink.

[@cabji]

I sorta picked up from online that you should add the spirit to the water, not the water to the spirit, and only use pure demineralised water. Old wife's (home brewers) tale or not?

[@Mr_Jumbles]

​@@cabji how would what goes into the vessel first change how it mixes? Once everything is in its going to mix together regardless of which was originally in the container first. When the chemicals touch they touch, and then you're going to mix them further. Why would it matter. Think about it.

[@cabji]

@@Mr_Jumbles I dunno. I still need to try it out more to see there's any weight to it. From a layman perspective, it could be compared to adding an ingredient slowly when combining so it comes out smooth instead of lumpy maybe? You could throw all the ingredients in and mix the shit out of it and say the chemicals will bond the same, but in reality they wont and you'll get lumps instead of something smooth. I'm not saying you're wrong. I'm saying I dont know, but I can sort of see ways that it could be true.

[@WillAsplund]

FYI Liquor in the US is measured/sold in metric. 750ml or 1.5L is typical.

[@-MacCat-]

Thanks for this really this "simple" method of making gin. I live in a country where we can buy and use the Air Still but alcohol above 37-40% ABV is horrifically expensive. So, if you could come up with projects/recipes similar to this one using 37-40% ABV spirit as a base I think there are a lot of people out there that would appreciate it. By the by, I had a cocktail at Cuca, in Bali, which was made from a pineapple distillate and infused with rosemary which some say taste like kawakawa. Yes, sounds weird and yes, it was great. So, kawakawa sound like a good candidate for some creative infusing.

[@MrJhchrist]

You have a still, you weren't expected to buy the base alcohol but make it. Even if you "cheat" and buy the 37% stuff, making it stronger should be as easy as falling down.

[@scottd8108]

Do a TPW wash and double distill it , throw 50mls heads each time (2 stripping runs to 1 secondary) . @ about 25-30% base into the second run - stop at about 55-60% and dilute to 50%. I've done it with an airstill - should be fine.

[@-MacCat-]

@@scottd8108 Thanks Scott. Much appreciated.

[@nolansykinsley3734]

On the Whisky Tribe I have heard them talk a lot about "saponification" when proofing down whisky too fast causes a soapy flavor. Some whisky makers fear this so much that they titrate down their whisky very slowly by literally adding the water dropwise or at a dribble over hours or days. You never seem to worry about this, have you ever experienced it in your endeavors?

[@biggblueyy]

Man I love when I find a good nz channel 👌🏻

[@brandonspurlock8059]

In one video you talked about a pid controller, and how you don't care for them because you prefer constant liquid flow rate over temprature. Well I don't know if they are commercially available, but using an arduino or something similar, you could make a PID controller that adjusted voltage to maintain constant flow

[@originalmianos]

You just need constant power for constant vapour production. The temperature is dependent on the azeotrope and does not change based on the power. It is little use having a control loop on the boiler, unlike controlling the reflux.

[@justinmcwilliams6759]

Filled a sun tea jar with as much of my bathtub gin as it would hold, and then added a whole lemon, 3/4 bosc pear, dried currants, dried mint leaves, celery leaves and then some anise and raspberry extract. Then I'm going to add a 750ml of 100 proof vodka and distill it again. My original four passes through the still were WAY too juniper and peppercorn forward. Tastes like drinking a pine tree with pepper on it.

[@TerrellJoel]

cucumber hmmm nice idea !

[@Rubberduck-tx2bh]

Hey Jesse, two quick questions: 1. Would arugula be a good U.S. substitute for Kawakawa? 2. I see you have Yellow Label Angel yeast on the website, but it's not avail in U.S. yet? Thanks! P.S. I'll be wearing my CTC T-shirt over to my buddy's house. He'll be so jealous!

[@dylkensebben2572]

Might be a stupid question, you said you used 50% abv going in. My understanding was anything above 40ish should be diluted before distilling. Am i mistaken? Or are you just going mildly balls to the wall 😂

[@Rossf1966]

Hey Man, love the channel. I'm in the land of Oz and note that we can buy Kawakawa Tea (100% dried Leaf). Might try that, but need to work out some sort of Qty. Any ideas?

[@CrikeyDrake]

Question I’ve been binge watching ur videos for a few days now all I’m wondering is wtf are faints, tails and heads I have kinda figured out what hearts are but I’m very confused on what you’re talking about (very new to alcohol making)

[@unOrigiNik]

Kawakawa has a really soft mint flavour, mixed with pepper and nettle maybe? thats how i would describe it.

[@user-samax]

Hi Jesse and cohort, I luv all the videos but at some stage I missed the details of that great alcotester you use to test ABV. What’s it name and is it affordable.? My local brew shop says only $2k meters exist? Thanks, Sam.

[@jameshall9448]

can u try to make a Drambuie some time? Thanks love the show.

[@KRM02]

Has anyone ever distilled anything sassafras root if your from U.S. you know it's commonly used in teas and flavoring for other things and makes a great Christmas /wintertime gin just use it sparingly to suit your personal taste because it can be overpowering if you use too much . Just thought I'd throw that out for y'all to try , let me know what ya think.

[@BrazilSaint]

I've distilled Sassafras here on its own, to see what it is like before blending it. It's an interesting botanical, for sure - although I have not yet found the right combination to include this in a Gin recipe.

[@lazyplumber1616]

The Wanker peddle had me rolling! I should probably get an air still!

[@jordic6188]

I guess I'll have to buy an airstill to try this gin recipe, as I don't want to contaminate my main still with botanicals. Has anyone managed to get rid of the flavours ? I like gin, but rum is yummy too, with its own tastes ;) Great video Jesse btw.

[@louiscoetsee2354]

Jessy can i give you a recipe that you can try. So far its the best one i maked

[@soulsharts]

Is that like a safety still or something? I'm not into distilling, but I don't think I've ever seen a still w/o an open flame. Looks nice.

[@maggotman4484]

Great video, as always! By the way, how's the pirate rum doing?

[@charlesinscore4107]

Could you one day. Make a mash out of feed store. Chicken feed. It's available around the world. Maybe add oat meal from grocery store.

[@adamjackson82]

Hey Jesse, I broke my bloody hydrometer. About how much product did you extract before you shut it down? I've currently extracted about 650ml using the recipe in your video, but how do I know when enough is enough? What's coming out now still tastes pretty good. #beginner

[@liamtilliam5866]

I have lemon leaf plant here, it smells and tastes like lemons

[@gregvanderlee2553]

You prove your sanity by questioning your insanity Another awesome and inspiring video. Thank you

[@jamesspinks716]

Sitting here with scales, alcohol hydrometer, bags of botanicals, watching this for the fourth time. Wife calls it my science experiment.

[@ltomczak]

This is awesome. If you were testing some other ratios of botanicals or flavorings, is there a minimum size batch you would do? Could this air still produced a 500ml batch?

[@01evansa]

Jesse is completely sloshed in this video 🤣🤣🤣🤣🤣🤣

[@tomdarcy2520]

Have you any experience with the Vevor air still? There’s one with temperature control. Half the price of the still spirits one in Europe.

[@adamparisi745]

Hi, I do. In fact it is the one I bought thinking it would be the business, but it turned out not to be. The PID controller runs flat out until it hits its target temperature, then shuts off. This resulted, for me, in an uneven distillation, with scorch notes coming through in the product. I ended up buying a cheap voltage regulator off ebay, bypassing the PID in the still, and running it right down somewhere around 300W. The element in the Vevor still, if I remember right, is a 750W element, so a bunch of heat is going into the still when it is turned on by the PID. I personally would not recommend buying the temp controlled unit, instead get the cheaper unit and use a voltage regulator, the total for both pieces of equipment will be around the same price as the PID controlled still, but you will have much more control over its heat input. If you go with this, you'll want to sort out a power cable to run the fan independently from the boiler, just run it all the time while you're using the unit, as when you use the PID controller, it shuts off the fan when it is in the heating cycle. Other than that, great little unit and works well.

[@benjaminlangford7841]

Yet to make my own... Store bought though I like Seagrams extra dry

[@kevintinglof1934]

That Nick Offerman laugh get's me every time 😄

[@andreabartsch]

There is a rule of thumb in chemistry that says that a reaction doubles its speed each 10 °C increase in temperature. So, from 20 °C to 50 °C the reaction speed should double 3 times. This makes you simulate 16 hrs at 20 °C each hour at 20 °C.

[@Jimsmith656]

Love your vids . Just wondering did you proof the alcohol down to 40% before running through the air still? im going to do this recipe in a few days so just curious if its all good at 50%

[@NixzKerrPhotographer]

yeah I didn't notice him proofing it down either to run the still for this and yet in other videos he does proof it down.... The Air Still instruction's advise not to run alcohol through it over 40%. How did your run go?

[@Jimsmith656]

@@NixzKerrPhotographer went well . Proofed it down . I may have added too much cucumber. The gin is really nice but the cucumber taste is dominant. But stoked for my first gin run

[@AlexMcQuill]

A man of culture drinking red wine a coke 👏👏👏

[@mattfranklin6763]

Hey peeps!! Need help! Trying to pick a voltage controller for a 1650w HE.. I see a few on Amazon but wanted to know if there were any recommendations! Thank you all!

[@beerdesigner]

My favorite Gin is my #3 1.4L 60%+ apple brandy 1.50g Cinnamon 0.50g Cloves 1.00g Lemongrass, sliced 60.0g Juniper, cracked 5.00g Coriander seeds, cracked 2 Tea bags of Lemon/Ginger Tea proof it to 40%-43%

[@robertbeaston5042]

Funnily enough, i also have some lemon and ginger teabags ready for an infusion! Glad I'm not the only one who thought of it, lol.

[@kevin_ninja_jones2363]

What would making a tea with the gin ingredients then using that to mash instead of water would that make a difference or just a waste of time

[@silveraven1]

I’m missing something how do you hold a temperature at 50°C on the air still? There’s no temperature settings.?? Thank you, Jesse !

[@ErikNonIdle]

Hey, brother. I just found your videos and am loving it! I have a quick question: my daughter wants to make some perfume and I am looking to buy a steam distillation kit to extract some essential oils. I am wondering what would stop me from using that equipment to distill a small amount of alcohol. Obviously, it would be a very small amount, but it's still a still after all. What do you think?

[@Zumaray]

That air still Jessie is using, is probably the easiest one to use and start with. Perfect for essential oils.

[@ErikNonIdle]

@@Zumaray I'll look it up. Any idea of what make or model it is? And thank you!

[@TimSlowey]

After allowing the alcohol to come to a steeping temperature and allowing a 2 hour maceration, do you think adding water to the kettle would hurt anything? The water would mainly be to prevent burning of the botanicals during distillation.

[@SteveRix78]

I would recommend putting them in a bag instead of floating around freely. Find a way to hang the bag (still in the liquid) to prevent scorching.

[@patrickd9551]

Being "tired" after a night of "sampling" Yeah I've been to those parties too. It's called being wasted 🤣 But I understand your choice of words. You do everything backwards over there. You celebrate christmas when it's hot, you drive on the left side, you even walk upside down. So I understand calling it being "tired". 🤪

[@harmfpv]

I see you are using your airstill more often lately. I have one, but put it aside a whila ago, and I want to pick up where I left with something better. Or is it not so bad and rudimentary as I think?

[@JamesKingsthwaite]

Is it possible to macerate the botanicals in a clear wash instead of a shop-bought neutral spirit and still end up with a similar quality of product? I've got a wash that's nearly ready to be distilled and am quite keen to give this a go if it'll produce a nice finished product

[@MRPricks]

Bloody aweome vid cheers.

[@benmoss9105]

I don't drink, but I enjoy learning about the process behind it. I also enjoy the real life application of chemistry and mathematics in the creation process. This guy seems to really enjoy what he does, and that helps me learn more about things that I myself am unable to experience.

I am at the beginning of my distilling journey. I do want to make a gin. Do you let the botanicals and juniper berry's sit while distilation? Doesnt it burn?

[@tomspreacker4489]

My wife has fallen in love with French 75s. I will need to try this recipe.

[@sungazer454]

I am a bit confused by the short macerating time for the botanicals. I know from Gin distillers around here (Germany) that they’re macerating for three weeks cold in high abv spirit and then watering it down to 40 abv for distilling.

[@ondergeregul8888]

The method you wrote sounds better, however, it takes much longer.