How to make a polished gin

[Rolls912]

Ok, so I’ve learnt a lot from this forum - thanks. I’m getting close to a half decent neutral.

I’ve made probably ten, fifteen batches of gin. The juni and coriander always comes thru :roll: But the other botanicals are hit and miss despite careful recipe worshipping :pray:

Any tips for fine tuning the flavour profile? Producing a more polished end product?

Another q. Do people cut the final run and then mix and match to balance the flavours?

[wynnum1]

Have a look at "Hate coriander? Here’s the scientific reason why " seems it genetic and another thing with taste if you have a zinc deficiency that can effect your taste and may need a zinc supplement there is a test with zinc sulphate solution .

[scythe]

What percentage are you running down to on your gin runs?
The different flavour come out at different stages through the run which is why you should be doing cuts and then blending after they air for a day.

[dogbreath vodka]

Have a look at "Hate coriander? Here’s the scientific reason why " seems it genetic and another thing with taste if you have a zinc deficiency that can effect your taste and may need a zinc supplement there is a test with zinc sulphate solution .

The overtasting of coriander is fresh.
Most gin recipes are coriander seeds, totally different animal.
Take it from someone who can taste fresh coriander in veeery minute amounts.

As for gin, maseration gives strong flavours depending on how long you leave it in and the abv ofthe neutral.
Using a Carter head will change your results.

And you can get gin up to 90% abv. :handgestures-thumbupleft:

Dbv