WE MADE RHUBARB AND GINGER GIN

This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.

[@1MIC2GO]

George, you're a hero in this 🏠 as well!

[@StillIt]

Nice labe mate haha. This sounds like a pretty cool gin! I'm just about to head out to the shed to start a gin. I already have recipe locked in for this one. But I may try it next time.

[@FlickinTheBudgie]

Sounds great.. good work and thanks for sharing

[@hookedonjeep1]

Thanks as always for your tutilage George!!!

[@CascaFugioLonginus]

As always a clear concise episode.

[@pgprentice]

Well done! I will have to try this! Thank you for another amazing video.

[@noahfickel7698]

Very good video! So glad I found your KZbin channel. I learn something every time I watch one of your videos.

[@aaronsutherland9743]

I live in scotland and ive been trying to figure out how to make the gin youre talking about. Thanks man youre a life saver

[@anthonyburkett2146]

Sounds delicious!! My pot still doesn't have a gin basket... so the way I've found as a work around is to turn the onion dome upside down and insert a tied up cheese cloth satchel containing my infusion botanicals at the top of the dome, then fill the dome cavity with copper scrubby pads and secure everything in place with a fine copper wire screen stuffed into the bottom opening... invert carefully to secure onto the pot... it's a dandy way to turn one's pot still into a makeshift reflux still... and it works delightfully... I'm going to try your recipe! Thank you, George!!

[@anthonyburkett2146]

Hey, George... I didn't hear back from you, and I was just wondering if you had received my email with the photos on the topic of the still that we discussed... ?

[@deepblueyonderspage]

And I quote... "I have just become a hero, in this household." By George Duncan, end quote. You sir, have given me something to shoot for. I have never been more excited about a new hobby!

[@mcdsdaddy]

George, I talked to you a couple of weeks ago after playing a little phone tag. Wow, Rhubarb Gin!! I love both!!! Never even heard of such a thing!! Thanks for all of your videos!! Glad you're the Hero of your household!!

[@jlunde35]

Great job George. Love hearing about things that work out well.

[@emanuelmcdonnell5412]

Love your work, Thank you george

[@wldtrky38]

Great to be a Hero to the wife 👍 I've been experimenting with sliced peaches in peach brandy, so far so good, VERY TASTY ! My next project is going to be a wheat based whiskey.... I have 10 lbs of red wheat and 10 lbs of white. Going to do 1 run of each, with some 6 row, then add some together for a 3rd run and compare flavors. I'll be guessing at amounts, as I've not had much luck with finding recipes, but I have spent some time with the malt charts 😉 Thanks George !! I doubt I'll be able to do a gin with my little Mr. Distiller, but 1 day I'll get a REAL STILL, lol. Thanks again George, have a great weekend Sir !! 🍸

[@whotookjimirocket]

peach ginger brandy sounds amazing

[@wldtrky38]

@@whotookjimirocket That DOES sound good ! I'll have to find a chunk of ginger and give that a try 👍 Thanks !

[@whotookjimirocket]

@@wldtrky38 yea i hardly know a thing about distilling (have never tried it myself) but i know peach ginger tea is damn good esp in the summer when those peaches are in season

[@wldtrky38]

@@whotookjimirocket I'll be buying a hunk of ginger soon.... Will find out how it goes with peach Brandy, but I bet you're right 😉

[@mthiessen134]

Gonna have to try that one. Thx George Adding these liqueurs to jams & jellies is mind blowing

[@duncanwilson7390]

We've been doing this with store-bought gin for a long time. Lovely after-dinner drink with lots of ice. We also love the Edinburgh gin and decided to make out own - great minds think alike!

[@blindguy63]

Ah, the fine art of experimentation through home distillation! I love it!. By the way; the Franken Rum wash that is fermenting right now is at 8.5% and taste absolutely fantastic George!

[@GarnettM]

Rhubarb and wild gooseberry Incredible flavor used to race the cow to the Goose berry vine to get the berries mom had a 1- 100 chance to make a pie each year we had a bush that would make enough to make a pie -Depends on enough rain fall to make the vine grow , Normally if the Mint grew we`d have Goose berries LOL. Sorry George we drink alike ,I have a box of preserves sitting beside me that someone has given me to make something incredible , This bATCH IS 5 YRS OLD WOW INCREDIBLE FLAVOUR 6 jars of pears 2 cherry 3 peach wow are they sweet .

[@iandawkins2182]

Great video, every day is a school day :-))

[@rodneydavis8086]

I did a strawberry/rhubarb shine the same way turned out awesome

[@andywhf8249]

Hi George love your videos , I’m making a beer keg still (UK beer keg 50L or 88 pints ) what would be the ideal size of wash to make for my first batch and maximum wash I could put in . I’m watching lots of your videos and thank you for your information

[@charlesmccoy5857]

I have tried that with peaches, and also blackberries, turned out excellent both times. Enjoy all your videos, keep them coming. Mac from Georgia

[@edwardkipp4911]

George... you've always been my hero... long ago you inspired me to try it myself. I love Drambuie... i made a full grain honey whiskey aged with oak and cherry wood, its even better than Drambuie! Thankyou!

[@ronswanson8247]

I had not considered post-distillation infusion vs. distilling with the gin basket based on the product one intends to introduce. I’m curious if you think there would be any benefit to putting slices of ginger into the gin basket with the juniper? I realize I just need to try it and see what happens, but curious if you have already tried.

[@Tsimanbow]

Well done. Thanks

[@wouldntyouliketokno1631]

I applaud you George thanks for all your help bud

[@chrisjamesferris]

I got halfway through before i realised the title was "Ginger Gin" not "Ginger beer" - what a dope haha. Great video as always though George, learn something new every time 👍

[@HaslamOriginal]

Excellent George! What do you find is the best way to strain the fruit after infusion?

[@BarleyandHopsBrewing]

Simple screened funnel and if necessary a coffee filter.

[@theoompalompa]

Love your vids. Just started brewing so love seeing what else is out ther and can be achieved. Would love to see the tasting side of things as well. How did the brew go. What was learnt. Cheers

[@chuckdontknowdoya6100]

A Special Thank You for the help on the phone the other day George always like to double check measure three times cut once. Double pump handshake and a pat on the back.

[@jimmarsden5911]

Interested in what you said about more acidic flavourings working in the column, could you perhaps devote a video to this?. For the gin did you put juniper berries with nothing else in the column?

[@ALICEFREAK13]

HAPPY WIFE HAPPY LIFE. good work George. you're the man :)

[@djsomers100]

Happy wife? Is that even possible???

[@OldNorsebrewery]

That statement do not apply after 1950s

[@thomasnorris4675]

Sounds amazing!

[@jackelboo5413]

You are a weapon. Love your videos. Plz Keep them coming

[@deckerron]

I've got so much rhubarb up at my place that you've inspired me to learn how to make a stil.

[@chuckdontknowdoya6100]

Happy Wife Happy Life Rule number one. Great video George try mastarion before you make your cuts I find it draws the flavor and color out better remember to save the fruit when you strain it I add it to the next batch to cook the alcohol back out.

[@TheOzflyer]

That sounds tasty, some interesting flavours there. A few years ago I tried a vodka infused with cumquats, you could eat the fruit and drink the liquid. Like you said it’s about experimentation, I’ve had some disasters but now and then something nice will come out of it 😀👍

[@peterolver4600]

Hi George. When you add sugar does it not make it into a liqueur

[@pgprentice]

Oh btw. Something to make for Xmas. 3/4 fill a jar with prunes (with pits), fill to the top with Gin. Leave for 12 months. Turn the jar every week, (top then bottom). These are amazing on a cold winter night or with vanilla ice cream. BUT be careful they are potent. 5 prunes plus some juice and you will be everybody's friend!

[@lesgill8490]

Quality, going to try this, thanks from across the pond.

[@paulsleczka195]

Love these videos

[@grahamrhodes8774]

Hi George. When you distill the flavoured gin into the bottle, do you pass it through a filter or a strainer? Thanks Graham

[@coopw101]

Sounds delish.

[@TheFlanagan11]

Thanks for the video. Awesome stuff. Is the gin going to be really sweet after this? Would you have to show sugar content on the bottle if you were selling it?

[@hughdavies]

Hi George, by infusing the rhubarb and ginger will it not make the gin cloudy? Great channel by the way.

[@BarleyandHopsBrewing]

Not at all. It ends up having a very nice pink color that is clear.

[@suewarman9287]

Hi! I'm trying to make plum gin with my frozen plums. Is that possible, or will it ferment? Will there be too much water from the frozen plums?

[@leetrenholm4926]

I rendered down my rhubarb in a pot and added sugar,let it cool and strained out the stock. Added 3/4 of a cup of 90% shine in a quart jar and filled up the jar with the juice let it sit for a week and it was amazingly good

[@BETTERTOMARROW]

My Grandpa made what he called cherry bounce. Gallon jug filled it wild cherries , then poured sugar in to the top. Now poured Canadian mist to the top. Let sit for a couple of months... was good stuff.

[@miiiikebrooks]

George I'd love to meet you in person one day man. Seems I could learn a lot from you. Well i get what i can from the videos but that personal touch is always better to me. Thank you for all you share tho dude i use all i take in from your videos n they help so much fr.

[@donalddooley209]

George great video of your rhubarb recipe and your happy wife 👍😁

[@walruss60]

George your'e a Hero in my book as well..

[@markphillips7538]

Would you add cooked fruits or raw? or both together?

[@andriyzezyulin765]

"I ve just became a hero in this household " - loved it.

[@lezmaher7525]

thanks new to this defo going to give it ago

[@TheLifestyleBusiness]

George, really delicious looking combo. My mother has a 50+ year rhubarb patch and I have a ready supply. So my question is, what does the sugar actually do in this combo? I can see if it takes some of the "tartness" from the rhubarb, but does it serve another purpose related to a "ferment" with the natural yeasts on the rhubarb and ginger>? Thanks for something truly unique to experiment with!

[@BarleyandHopsBrewing]

Watch the video I explain that.

[@DB-thats-me]

A quick recipe that I’ve had good comments on. 250g sun dried raisins in 4Ł of 45%ABV neutral vodka. Steep for at least 4 weeks,agitating as required. Done. I pour direct from bottle, topping up as I go.. When raisins have lost colour, filter onto storage bottles and repeat. Cheers

[@steviertommoethompson5932]

hi fab video i use the still spirit bench airstil with the botanical basket how many juniper berries would you add

[@BarleyandHopsBrewing]

You will need enough berries to satisfy your taste. Experiment to see how many you need exactly.

[@jessejames9155]

Awesome

[@BarleyandHopsBrewing]

And it tastes good. Wife loves it. George

[@punkenough4u]

Booooom!!! That was my brain.

[@tomkantny]

Hi George, Great video, as always ! I understand why you add sugar (to boost the flavor of the fruits if I'm correct), but isn't the resulting product a bit too sweet or too sugary ?

[@BarleyandHopsBrewing]

Not at all. Every bit of this combination makes this a wonderful gin.

[@chefdalling637]

I have got to try this!

[@advanced-electronic]

Looks like somebody's getting lucky tonight.. LOL

[@mikefox8470]

What did you make your liquor out of to make the gin ?

[@davidmussatt1815]

Is there a way to figure out the final proof of your infused gin? I know you started at 81 proof buy I assume the rhubarb added some water? An alcoholmeter I assume won't work because of the sugar in the mixture.

[@BarleyandHopsBrewing]

Only mathematically. The hydrometer will not accurately measure after mixing.

[@jjemery77]

Great vid as normal, I made my gin from a pot still. I put the gin botanicals in some 80 proof stripping run for a few days then put that in a jar thumper and ended up with 3 1/2 gallons of 140 proof , proofed down to 88 proof and experimented with twinings cold infuse bags. I made some cracking strawberry, melon and mint gin but the gin botanicals didn't come through all that much just need to tweak it me thinks.

[@rdcampos1]

Great education!!! You cracked me up about ‘being a hero’. I have been married for 33 years, and it is those goofy hero moments I remember! I try to forget those OTHER moments when I was a moron (fermenting in our bedroom closet). George, I have a bet with my wife.... have you been married under or over 15 years?

[@BarleyandHopsBrewing]

27

[@rafer2002]

Let's maķe some peach pie with a hint of vanilla and cinnamon

[@JOHNOOH]

Try the rhubarb and ginger gin with ginger ale!!

[@myplatemylife6813]

What is your favorite "Basic" or "Starter" gin recipe for a 5 gallon batch?

[@BarleyandHopsBrewing]

Juniper berries and a neutral spirit.

[@AngryParrotDistillery]

Haha good man! The way to a mans heart is thru' his stomach. Maybe the way to a womans heart is thru' her kidneys? 😊 My get out of jail card with the missus is cinnamon apple pie moonshine. "Sorry hon', I backed the truck into your car, but on the bright side I'm making a batch of apple pie tomorrow so all good, right?" Happy Distilling!

[@chuckdontknowdoya6100]

Going to try your method the very next time I'm in the dog house.

[@rodneyw.westfall6088]

That has got to be good!

[@steviertommoethompson5932]

how much spirit are in the jars

[@BarleyandHopsBrewing]

It is in the video and even at the beginning where I describe the ingredients, weights and measures.

[@martimaxx3217]

Miss you george take care of yourself 😘

[@FlickinTheBudgie]

Can you do an experiment, I heard that if you infuse the water you cut the alcohol Down with it with be more intense than infusing the cut down alcohol

[@BarleyandHopsBrewing]

Exactly how would you infuse the water? There is no medium (like alcohol) to execute the infusion. George

[@FlickinTheBudgie]

Barley and Hops Brewing Under heat and pressure I think

[@BarleyandHopsBrewing]

Not sure that would work but you can try it.

[@jasonmares5171]

@@BarleyandHopsBrewing Yes and no George in regards to there being a perfect medium. All fruits and vegetables have compounds that are either water soluble or alcohol soluble. You could take the same fruit, and steep half of it in water, and half in alcohol, and get different extractions. Not because one method is better than the other, but because some flavors compound dilute in water in water, and others in alcohol. That being said, water you could potentially concentrate by boiling and reducing the extraction, where as with alcohol if you try to concentrate, you would lose ABV. All of that said, in your proofed product you have water and alcohol, so you are essentially getting complete extraction of all compounds. It is worthy of experimentation because there are flavors you may or may not desire, and could potentially be eliminated by utilizing a different extraction methods

[@jamesviele5613]

Love your show i learn alot but i cant seem to get over 150 proof any idears i am a newbie at this hobby

[@BarleyandHopsBrewing]

It is your process that determines the proof. If you are running a pot still you are doing just fine.

[@jamesviele5613]

@@BarleyandHopsBrewing yes it is a pot still i make it on the stone useing 5 gal mash 10lbs suger and 4in of like granes with the turbo yeast

[@chuckdontknowdoya6100]

P. S. Try a rurbarb strawberry mix.

[@BarleyandHopsBrewing]

I will

[@buccaneeruk168]

Top brew the best fruit drink yet

[@spikelove9533]

Thanks for the video lol set up a white table and it's my lab : )

[@dimash244]

My wife doesn't like ginger and gin :-( not my chance of becoming a hero Got to make some of that amaretto that Jesse made

[@mikeriedel5966]

can I use frozen rhubarb?

[@BarleyandHopsBrewing]

I have not tried that yet. I would assume it would work just the same

[@punkenough4u]

Yeay science

[@BeardedBored]

Looks delicious:-)

[@countryboycharlie9793]

👍

[@piratepete1961]

I made a blueberry vodka that was not bad

[@lloydmarchant4912]

Can

[@mannye]

I just went to Spain and noticed that flavored gins are all the rage lately in Europe.

[@brianarmstrong2230]

I guess this made up for killing the grass !!