Set of spices for making Bombay Saphire-style gin (5-15 liters)

Set of spices for making Bombay Saphire-style gin (5-15 liters)

The set is intended for making 12-15 liters of gin with steam infusion or 5-8 liters of gin with maceration (infusion), depending on the desired intensity of aromas.

Unlike other "Bombays", it contains Javanese pepper and Melegetian seeds from Africa. The bouquet is complex and bright, saturated with notes of juniper and citrus fruits, pleasant hints of spices. The taste is quite smooth and balanced, fruity and incredibly fresh, the almonds combined with the tempting licorice sound exquisite.

Preparation of gin using the infusion method (maceration):

You will need:

- 7-8 liters of alcohol with a strength of 45-50%

- this spice set

Preparation:

1) First, prepare the infusion. Put all the ingredients in a container, pour 7-8 liters of alcohol with 45-50% and keep for about 10-14 days in a dark, warm place. Shake every day

2) After that, the liquid is filtered and diluted with clean cold water to 30-35 degrees.

3) Pour the diluted tincture into the distillation cube, set the heating element to medium temperature.

4) If you used diluted alcohol or a good distillate - it is enough to select the first 50 g of "heads".

5) "Heart" selection in stream ends at 45%. Here it is important not to miss a single moment - even a minimal amount of "tail" makes homemade gin cloudy.

6) We measure the strength of the obtained alcohol and dilute it to 45 degrees. Remember that gin is stronger than vodka, diluting it below 42 degrees, the citrus notes will disappear completely.

7) The finished drink should rest for a week.

Making steam-infused gin using a gin basket:

Will be necessary:

- 20 liters of diluted alcohol with a strength of 30%

- this spice set

- gin basket for distillation

Preparation:

1) Grind the spices with a pestle (or in a blender). This is enough to disrupt the integrity of juniper berries. Do not over grind the spices.

2) Pour the thoroughly mixed spices into the gin basket

3) Fill the distillation cube with alcohol previously diluted to 30% strength

4) We start the distillation at a low temperature so that our spices gradually and evenly warm up.

5) Monitor the reflux level in the gin basket during the distillation process. Do not allow the phlegm to flow back into the still. Empty the contents of the gin basket into the waste bin using the drain tap at the bottom. This procedure may need to be repeated several times during the distillation

6) The first 20-50 ml of the resulting distillate should be collected in a separate container and set aside. These are the most bitter essential oils of juniper.

7) The main fraction is selected until the degree in the stream drops to 50%.

8) Excessive amount of "tails" will cause the gin to become cloudy during dilution.

9) We dilute the gin to 42-45 degrees.

10) The finished drink should rest for a week.

Ingredients: juniper, coriander, angelica root, cassia, licorice, bitter almonds, grains of paradise, Cuban pepper, lemon peel, comfrey root

Weight: 250g

Country of manufacture: Ukraine