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- Infusion Maceration vs Distilling - StillDragon® Community Forum
Maceration is letting a fruit (or what ever you are using to flavour the alcohol) sit in the spirit and infuse? Is there a different name if it is done hot or cold? What are the pro's and cons of distilling vs maceration? Sorry if this has been asked before, I did try searching but didn't find what I was looking for Thank you
- Maceration of Citrus - StillDragon® Community Forum
mac·er·ate (ms-rt) v mac·er·at·ed, mac·er·at·ing, mac·er·ates v tr To make soft by soaking or steeping in a liquid To separate into constituents by soaking I saw a post on a non booze forum about macerating citrus and had to try it Normally we peel the citrus and scrape the pith from the back, drop large pieces of peel in vodka! Or you use a zester and cut the skin off without
- Maceration and Aromatic Basket - StillDragon® Community Forum
A very good flattering taste at the start of the mouth, then more (that's why I wanted to carry out a preliminary maceration) What is your advice in order to be able to optimize the maceration and gain in depth?
- Juniper Maceration - Recipes Discussions on StillDragon® Community Forum
Motivated by a number of recent (and awesome) successes with fruit, I'm looking for a maceration-only recipe using juniper, coriander, and other gin-type herbs
- Any Experince With Carbonic Maceration? - StillDragon® Community Forum
Carbonic Maceration works well with fruit driven grape varieties (Gamay) and poorly with Merlot, Cabernet Franc and Cabernet Sauvignon if they have high levels of pyrazines (bell pepper type flavors) Please note that it evolved as a technique in an area that is cold and difficult to develop RIPE fruit flavors in red varieties i e North of Burgundy and more like Alsace or Champagne than the
- Calling the Gin Distillers and Botanical Alchemists for Help
As a newcomer to making Gin, I am trying to establish a reference point from which to create Ideally I would like to make a gin as close to one of the commercial brands as possible, and then from there start to diversify with botanicals Has anyone tried this and has anyone had any success with a gin recipe that comes close to any of the well known commercial or craft brands?
- Developing Gin Recipe - Recipes Discussions on StillDragon® Community Forum
I always thought over-maceration generally resulted in bitterness, unless bitterness was the point Kind of a universal Do you guys have any inputs on flow rate based on picking up best flavours during the run based on boiler size and power throwing at it? Spent last week at a distillery running their 1400L 22 plate Carl still, powered with steam
- A new Take on an old Favourite - Oaked Fire Piss
At this point I extract 400 mls of maceration and dilute to 40%-ish using Stevia syrup My twist on the final recipe is to toss in 3 or 4 oak dominos (in this case medium roast French Oak that had been used to age NutriGrain spirit) Even after a few days the dominos have added the complexity the regular FP lacked
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