by ginandtonic » Tue May 02, 2023 5:46 pm
Had an interesting talk with a guy named Rob,that has his own Distillery, and new his shit.
At a chanced meeting, while camping, I offered Rob a taste of my "Gin" for some feedback.
My Gin = Tomato paste wash, then Stripping run through 5 Starpot still, then put 3 of these stripping runs through T500 for a Spirit Run.
With Spirit run, im not shy with making what I believe are pretty savage cuts to keep the best hearts.
My gin then used these hearts, chucked in some basics ( not important at this stage ) and ran through the pot still again.
While the taste was generally good. There was no denying the initial wif of " metho " ( as described by another fellow ) and that " unclean" taste of something that should not be there. I did Not filter the finished product ( like most people I guess, I am trying to distill a product that does not require this step, but might have to bite the bullet at this point ) Anyway, back to the story.
Rob has a glass. Smell, taste....
Pretty much says, that if I am using sugar, its ging to be hard / impossible to get away from the underlying flavours of things that should not be there ( read Subject Line )
and that I really need to look at Grains as a starting base.
After I touched base with him again, he said via message.
I am in no means an expert in some of the newer was concoctions, but whatever mash you are doing, I recommend having a good look at the science of the sugars that are being fermented, and keeping yeast happy, so that you can minimise the production of ( subject line ) - All strong flavours, that are hard to get rid of.
As always, looking for feedback / suggestions / etc.
How much of my issues is because of the " mash " or is it my gear ? Distillation process - combination of both :o
Thanks,
Craig