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How to make gin from alcohol. How to make delicious homemade gin. Gin making process

Fans of strong quality alcohol cannot always afford it: excises, duties and taxes sometimes make the price of such a valuable drink sky-high. However, our people are dexterous and resourceful. Interested people are quite accessible gin at home from moonshine. Its recipe can be mastered not only by experienced moonshiners, but also by those who simply buy a home-made alcoholic drink. A little patience, a little skill - and you can enjoy a drink that is not much different from the original.

Dispelling the Myths: The Story of Gin

Somehow there was an opinion that gin is an alcohol of English origin. Meanwhile, the British simply borrowed the idea. The pioneers were the Dutch, who in the 12th century tried to fight the plague with the help of gin.

The year of the official "discovery" of gin is considered to be 1650, in which the physician de La Bois patented it as a diuretic. A couple of decades later, the drink was already used for completely different purposes and was named genever for its smell, from “juniper” in French. The British troops, who were an ally of Holland in those years, instantly appreciated the merits of gin and called it an elixir of courage. They brought the recipe home, where the British quickly developed home-brewing, changing the original name into, in fact, gin. And by the middle of the 18th century, it was already monopolized by the state and was considered a national drink.

Gin at home from moonshine: recipe and source requirements

Remember that homemade alcohol has a specific smell and includes absolutely unnecessary oils. Therefore, moonshine must certainly be double distillation. And before the second one, it is necessarily cleaned - with soda, potassium permanganate, proteins, milk or charcoal of your choice.

Make sure that the manufacturer has not forgotten to remove the so-called heads with tails - they are superfluous in the future gin. It would also be good to dilute moonshine with water up to 30 percent before re-distillation. Excess liquid will be removed, and the connection, which is quite strong, will be greatly weakened.

Moonshine after the second pass through the apparatus must be very strong, not less than 80 revolutions. Before further manipulations, it will need to be diluted to the desired degree.

And one more important observation: before making gin at home, pour juniper berries into small cloth bags and hold them for several days somewhere in a dry room. Gin specialists assure that the fruits acquire a more seasoned and bright aroma.

Juniper tincture

One of the easiest ways to make gin from moonshine is to soak the berries in alcohol, as is done with other tincture ingredients. The taste of the drink will be very close to the original Jenever. For half a liter of 50-degree moonshine, ten pieces are taken to better absorb the aroma, they are crushed or pushed, after which they are poured with a base and infused for two weeks. From a spoonful of sugar and a triple volume of water, syrup is boiled until bubbles appear. The gin is filtered, combined with syrup and aged for a minimum of three days. Then you can start celebrating or wait for the next parade date.

Not lazy: proper home genever

However, if you are interested in real gin at home from moonshine, the recipe recommends including berries in it from the very beginning of its manufacture. It will take a kilogram of fruits - selected, ripe and fresh. They warm up well and are poured with a liter of heated water, half a glass of sugar and a spoonful of dry yeast are poured here. The container is placed under a water seal for a week or 10 days. At the end of fermentation, the mash passes through the still twice, with purification and leaving only the "body" of the gin. If desired, it can be further insisted, but it is at this stage that it has a classic taste and smell.

Homemade "Beefeater"

You can turn moonshine into gin in the middle of the process. 10 liters of good, purified, double-distilled home-made vodka are taken in 50 revolutions. In a container with moonshine are placed:

fresh, unmarried, mashed - 200 grams.
Cinnamon - a broken piece at your discretion or an incomplete tablespoon.
Coriander powder - about two tablespoons.
Freshly grated zest from one lemon (about a spoon).
Fennel, anise, hyssop, licorice - a small spoon, it can be incomplete.

The bottle is loosely covered and placed in the dark for two to three weeks. Temperature - room temperature.

The next stage is the dilution of the workpiece to a strength of 20 percent. Moonshine is pouring into the water! Secondary distillation is carried out with the discharge of "pervak" and "tail". The final stage is a weekly settling and filtering.

Most importantly, cocktails

Gin, in which degrees fluctuate between 37.5 and 47 revolutions, is included in the list of the strongest drinks. "Heavier" will be unless pure alcohol and undiluted moonshine. Therefore, gin is an alcohol rarely consumed in its pure form. In addition, the sharp taste and smell of the drink are not very conducive to drinking without pleasant additions. In addition to the well-known combination with moonshine at home, the recipe of which you choose can be used for very interesting cocktails:

"Arno": a stack of gin, and dry vermouth, plus ice.
"Suzy Wong": gin, fresh lemon juice, tangerine liqueur - 20 milliliters each. It is shaken with a shaker, poured into a glass and supplemented with 20 g of brut.
"Alexander": 30 ml each of homemade gin, heavy cream and coffee liqueur. Pass through a shaker with a pinch of nutmeg and ice.

Happy feast!

Gin is a thoroughbred alcohol with a pedigree, the national pride of the Dutch and the British. Its characteristic taste is difficult to confuse with something, although there are hundreds of recipes with different spices, the main part is played by juniper.

This is one of the few types of elite alcohol that can be repeated at home.

Once, about 500 years ago, the Dutch doctor Silvius came up with a gastric mixture from juniper berries, but the result exceeded expectations and genever turned out to be tastier than ordinary alcohol.

In simple ways, gin penetrated into England, where they began to drive it on an industrial scale, which almost led to rampant alcoholism - in the 17th century. in London, juniper vodka was sold in 7,000 outlets. The British were saved from alcohol degradation by propaganda and tightening of license nuts for producers and sellers of gin.

For several centuries, the authorities have tried to cultivate the traditions of consumption - they opened "Gin Palaces" with beautiful interiors. Gradually, the image of a drink for commoners was erased and gin moved into the category of elite alcohol.

Drink Features

Juniper berries are the ingredient that gives gin its characteristic taste. A very rich aroma allows you to mask the smell of imperfect.

Important! Before harvesting juniper, make sure that the variety is not poisonous. Raw berries should not be consumed, and not all types of juniper are suitable for alcohol.

In addition to juniper, recipes contain many aromatic herbal ingredients. Most often used:

zest of lemons, oranges, limes;
anise, coriander, vanilla, almonds, cardamom and other spices;
orris root, hyssop, lavender, fennel, etc.;
fresh cucumbers, rose petals and other unexpected additions.

The method of making gin can be very simple and mega-complex:

Genevre(Genever) - juniper is added to the wort from cereals and distilled as. This is how gin is made in the Netherlands, the drink is more like whiskey on juniper.
Lazy(mother's ruin) - moonshine is distilled along with aromatic and flavoring additives without prior soaking in alcohol.
True(True Gin) - all the ingredients, together or each separately, insist on alcohol for a couple of weeks and only then distill.
Plymouth(Plymouth Gin) - the ingredients are hung under the lid of the still. Alcohol vapors, rising, absorb aromas and enter the cooler.
True-true Gin - the process begins with the preparation of aromatic spirits from each ingredient and their distillation. Then flavored distillates are combined in certain proportions. The quality of the blend depends entirely on the skill of the winemaker.

The best varieties are prepared with alcohol infusion on juniper and other flavors before distillation. In industrial conditions, inexpensive alcohol is made from a mixture of alcohol and an infusion of herbs and spices.

Gin at home from moonshine

Homemade gin can be prepared in many ways, if you change the recipe, you will get a drink of your name. As a rule, up to 10 ingredients are used in recipes, but there are brands that include about 20 or more herbs and spices.

The only rule you can't break is distillate must be of high quality, and juniper - non-poisonous. It is advisable to use or double distillation moonshine.

Dutch (Genevre)

Ingredients:

5 liters of moonshine;
juniper berries - 100 g;
wariander - 50 g.;
angelica, licorice, cassia, cubeb pepper - 10-15 g each;
lemon and orange zest, cardamom, ginger - a teaspoon each.

Cooking:

Put all the components in a jar, fill with moonshine and leave for about a week.
Filter and dilute with clean water up to 35% vol.
Pour the tincture into a moonshine still with a steamer and set the average temperature.
When distilling, cut off the heads, collect the heart up to 50% by volume, it is better to cut off the tails a little earlier so that the alcohol does not become cloudy.
Measure the strength, dilute to 45-47% vol., but do not lower the degrees below 42, otherwise the citrus aroma will disappear.
Pour into bottles and let rest for a week.

Genevre is good for cocktails.

Beefeater

This recipe is more complicated than the previous one; London gin is made using a similar technology.

Ingredients:

a liter of moonshine;
20-25 g juniper;
half a teaspoon of coriander seeds and orange peel;
a pinch of lemon peel, cinnamon, licorice and other spices at your own discretion.

Cooking:

All components must be insisted on a strong distillate for 24 hours. It is advisable to add lemon zest at the very end to preserve the citrus flavor.
Filter the tincture and pour into the moonshine still. Start the distillation at medium temperature, after taking 20 ml of alcohol, heating can be slightly accelerated.
Continue selection up to 50% vol. After that, it is not necessary to select alcohol, otherwise the drink will be too bitter and acquire a fusel smell.
Dilute the resulting alcohol with water up to 42% vol. and let it sit for a couple of days.

Bombay Sapphire

For this recipe, moonshine equipment should be upgraded to a double boiler. Hang a basket of spices from the top of the machine below the outlet tube. Alcohol vapors will rise and be saturated with aromas. The taste of alcohol with this technology is mild.

Ingredients:

a liter of moonshine;
juniper berries - 45 g;
a teaspoon of coriander;
a quarter teaspoon of orange peel, cloves, licorice, anise, cinnamon;
on the tip of a knife, lemon, lime and cardamom zest;
a pinch of rosemary

Cooking:

Place vegetable flavors in a basket and pour moonshine through them into a distillation cube without a steamer.
Start the distillation at a low temperature - so the components warm up evenly. After taking 20 ml of alcohol, the temperature can be raised to medium values. Continue selection up to 65% vol.
Dilute alcohol with water to 42-45% vol. Pour in the water in a thin stream to keep the gin from clouding.

Juniper tincture or "bathtub gin"

Bathtub gin - bathtub gin. The technique was developed by the Americans during the years of Prohibition. To make the production of illegal alcohol as easy as possible, alcohol and herbal tinctures were mixed in a tub or other large container.

Ingredients:

750 ml of moonshine;
two teaspoons of juniper berries;
a teaspoon of coriander (seeds);
2 pieces of cardamom and spicy pepper;
half a cinnamon stick;
a pinch of lemon and orange zest.

Other additives, such as lavender or rosemary, you can add at your own discretion.

Cooking:

Pour the dry ingredients with moonshine and leave for 24 hours in a closed container.
Add zest, leave for another 24 hours.
Filter.

How to drink gin

Gin is a strong drink with a bright taste, which the British compare to cold metal. Slow distillation and juniper create a chill effect. They drink it pure, with ice and in cocktails. Recommendations:

pure gin cooled to +5-6 o C and served as an aperitif. Snack with lemon or olives, emphasizing the juniper flavor.
Can be diluted with carbonated water, fruit juice, cola. The strength in this case is adjusted to taste, but usually start with a proportion of 50 to 50.
cocktails- the most popular way to use. High strength and pure taste are perfectly combined with alcoholic and non-alcoholic drinks. The famous gin and tonic was invented by the British military serving in India - the drink saved from thirst and malaria. Can be mixed with liqueurs, vermouth, champagne, etc.

The art of making real gin is far more complex than mixing aromatic plants with alcohol.

The stories of gin makers inspire respect: it turns out that grain wort should never be heated above 45 ° C, distillation is more like complex physical and chemical experiments, and the right product ripens for several years in oak barrels of one and a half thousand euros each.

Chestnut-lilac and coconut varieties amaze the imagination. Compared to that, home cooking is no more difficult than brewing a tea bag. If you decide to make juniper alcohol, be sure to tell us what came out of it.

Drink Features

Quick navigation through the article

Juniper berries are the ingredient that gives gin its characteristic taste. A very rich aroma allows you to mask the smell of imperfect alcohol.

Important! Before harvesting juniper, make sure that the variety is not poisonous. Raw berries cannot be consumed, and not all types of juniper are suitable for alcohol

In addition to juniper, recipes contain many aromatic herbal ingredients. Most often used:

zest of lemons, oranges, limes;
anise, coriander, vanilla, almonds, cardamom and other spices;
orris root, hyssop, lavender, fennel, etc.;
fresh cucumbers, rose petals and other unexpected additions.

The method of making gin can be very simple and mega-complex:

Genever (Genever) - juniper is added to the wort from cereals and distilled as moonshine. This is how gin is made in the Netherlands, the drink is more like whiskey on juniper.
Lazy (mother's ruin) - moonshine is distilled along with aromatic and flavoring additives without prior soaking in alcohol.
True (True Gin) - all the ingredients, together or each separately, insist on alcohol for a couple of weeks and only then distill.
Plymouth (Plymouth Gin) - the ingredients are hung under the lid of the distillation cube. Alcohol vapors, rising, absorb aromas and enter the cooler.
True-true Gin - the process begins with the preparation of aromatic spirits from each ingredient and their distillation. Then flavored distillates are combined in certain proportions. The quality of the blend depends entirely on the skill of the winemaker.

The best varieties are prepared by infusing alcohol with juniper and other flavors before distillation. In industrial conditions, inexpensive alcohol is made from a mixture of alcohol and an infusion of herbs and spices.

What spices to take

To make homemade gin, you need juniper berries. You can find them in the store in the spice department or in the pharmacy.

In order for the berries to give a better taste, they need to be crushed. This can be done using a conventional crown crusher. In the end, you should have a mixture like this:

Next comes the area of experimentation. There are a large number of different gins in the world, for the most part they differ in a set of spices and their quantity. You can build on this tablet, kindly compiled:

Name	the basis	tiger gin	gordon distilled dry gin	beefeater distilled dry gin	plymouth gin	bombay sapphire distilled dry gin	dosage 20-35 g/l
Juniper	Eat	Eat	Eat	Eat	Eat	Eat	X
Coriander seed	Eat	Eat	Eat	Eat	Eat	Eat	x/2
Angelica officinalis	Eat	Eat		Eat	Eat	Eat	x/10
Cassia cinnamon		Eat	Eat	Eat		Eat	x/10
Cinnamon	Eat	Eat					x/10
licorice root		Eat		Eat		Eat	x/10
Almond						Eat	x/10
Pepper Melegetta						Eat	x/10
cubeb pepper						Eat	x/10
Pomeranian				Eat			x/100
Sweet orange peel		Eat			Eat		x/100
Lemon, peel	Eat	Eat		Eat	Eat	Eat	x/100
Ginger			Eat				x/100
Iris Florentine		Eat			Eat	Eat	x/100
Cardamom	Eat	Eat			Eat		x/100
Nutmeg		Eat	Eat				x/100

What is gin made of

Gin is an alcohol that has a balanced harmonious dry taste and a rather pungent smell, with a strength of 37.5%. After its use, the taste of juniper remains in the mouth. The composition of the original drink includes wheat alcohol and juniper berries. There are varieties that contain ingredients such as almonds, coriander, caramel, cumin, citrus fruits, due to which a spicy tart note is achieved.

Gin, produced in Holland, is aged in oak plank barrels, due to which the liquid has a golden color. Gin made in England is transparent. And what will be the drink of your personal production?

Homemade Beefeater

You can turn moonshine into gin in the middle of the process. 10 liters of good, purified, double-distilled home-made vodka are taken in 50 revolutions. In a container with moonshine are placed:

Juniper fruits, fresh, unmarried, mashed - 200 grams.
Cinnamon - a broken piece at your discretion or an incomplete tablespoon.
Coriander powder - about two tablespoons.
Freshly grated zest from one lemon (about a spoon).
Fennel, anise, hyssop, licorice - a small spoon, it can be incomplete.

The bottle is loosely covered and placed in the dark for two to three weeks. Temperature - room temperature.

Alcohol based gin

The above gin recipe at home is quite popular, but lovers of a strong aromatic drink should definitely try the second recipe, for which you should take:

juniper fruits - 25 grams;
cumin - 2 teaspoons;
coriander - 3 teaspoons;
96-degree alcohol - 610 ml.

Cumin with coriander and juniper berries should be infused in separate containers.

In 330 ml of alcohol, add 70 ml of water, thus lowering the degree to 80. Pour juniper berries with the resulting solution.
Dilute the remaining 280 ml of alcohol with 60 ml of water to 80 o. Pour cumin and coriander into the resulting liquid.
Infuse both solutions for 4-5 days, stirring regularly. Then overtake each separately, after filtering, squeezing out the remnants of alcohol from the fruits and diluting 1.5 times with boiled water.
The first 10 ml should be thrown out. Remove the distillate from each infusion (260 ml each), mix and dilute to obtain 1 liter of high-quality gin with boiled water.

What to bring to the table

So, pour the gin and tonic into tall glasses. For pure gin, you will need small glasses with a thick bottom. Why? It is customary to serve alcohol chilled, and thick glass keeps the cold for a long time.

They say that the first recipe for gin was invented by Francis Silvius, aka Dubois from Holland: a chemist and doctor who looked for the causes of diseases in violation of chemical processes. A legend, of course, but doctors won’t advise bad things, and the drink is quite healing, and not ordinary strong alcohol, so we’ll try to cook a healing gin at home.

Composition, varieties and ingredients

In fact, there are not a great many varieties of gin recipes, their composition is similar, and they differ only in the technology of preparation. And in some places this drink is even called juniper vodka.

So, English gins (dry) are divided into several types:

1. London dry gin. It is prepared by distillation. This gin recipe does not include sugar. But it contains lemon peel or citrus fruits, as well as orris root. Its strength is 40-45 degrees. By the way, it is produced not in one British capital, but in dozens of countries;

2. Plymouth dry gin. Not much different from London;

3. Yellow Gin. Quite a rare variety. They insist it in a sherry barrel. All these varieties of the drink are more suitable for cocktails.

Dutch gin is known for its grain flavor and special technology. It is made with the addition of caramel and in an oak barrel.

Regardless of the technology, the composition of gin usually includes:

Wheat alcohol;
Juniper berries. By the way, they have excellent anti-inflammatory and antiseptic properties, they improve intestinal motility and have expectorant and choleretic abilities, help fight tuberculosis and asthma, so the drink from them is also quite useful.
Citrus fruits or lemon peel. They are also useful, they give some vitamins and freshness, and they also perfectly set off the aroma of juniper berries;
Coriander;
Hyssop;
Caraway;
Other spices. They not only emphasize and set off the aroma of gin, but are also quite useful, and enhance all the actions of juniper;
Caramel and other ingredients.

Knowing the gin recipe, or rather, the ingredients, you can make gin at home, no less tasty and much softer than English or Dutch.

Methods and stages of preparation

Gin is prepared at home in a variety of ways.

Option one

This gin recipe includes:

Fifty-degree alcohol or vodka. It needs half a liter;
A dozen juniper berries;
Syrup.

This is how he prepares.

According to the same gin recipe, the simplest one, you can make gin with other ingredients.

So, you can add a few pieces of lemon zest and apricot pits, or rather, their kernels, to a jar of alcohol or vodka. The syrup is prepared in the same way.

Second option

In another version, one third of a teaspoon of cumin and coriander is added to the berries and alcohol in the same amount.

But most often, gin at home also needs distillation. So, there is this recipe for gin:

The third version of the recipe. More difficult

There is a recipe for gin and more difficult. For him you need:

A kilogram of fresh and ripe juniper berries;
Dry yeast (4-5);
Sugar (100g);
Warm water (one liter);

Prepare as follows:

Berries are crushed in a mortar and poured with warm water;
Fall asleep yeast and sugar;
Leave to ferment from a week to a dozen days under a water seal;
When the fermentation is over, the mixture is distilled on the same apparatus twice and the “head” is removed, the “body” is left and the “tail” is poured out.

Such a drink is even more pleasant and tastier and more pleasant than store-bought gin.

You can insist it on orange zest and with the addition of spices, but the taste will not be very similar to the original.

Another gin recipe

There is another gin recipe at home. It will be similar to "Beefeater" - one of the most "English" gins.

To prepare it you will need:

Alcohol (sugar, by the way) or fifty percent moonshine, 10 liters;
15 g cinnamon;
35 g coriander;
Lemon zest (one tablespoon);
Licorice, anise, hyssop and fennel (10 g each);
Juniper berries fresh (200g).

Prepared in several stages:

The fruits of a coniferous tree are kneaded and poured with moonshine, all spices and zest are put there;
From 14 to 21 days we insist in the dark and at room temperature;
Now dilute to a fortress of 20% with water. At the same time, it is better to pour moonshine with berries into the water, and not vice versa, so that it does not come out cloudy. Water must be purified;
All this is distilled once, not forgetting to pour out the “tail” and the harmful “pervak”;
The remaining drink settles from a week to ten days;

By the way, the Dutch themselves “calm” the drink for at least a month in oak barrels, which can turn even the simplest drink into a noble one. The English don't do it...

Gin without a distiller

Without a distiller, you can make gin at home like this:

Half a liter of moonshine and 70 g of berries are taken, as well as lime, lemon and orange, or rather, their zest. Leave everything for 14 days and pour it into the water so that you get a drink with a strength of 45 degrees. It remains only to add a little fructose and stand for another 7-10 days, while sometimes shaking.

Homemade gin can also be used to make cocktails, and it's not just gin and tonic.

To prepare an Arno cocktail, in addition to the gin itself, you will need peach liquor, dry vermouth (30 g each) and ice cubes (200 g). Just mix everything in one glass.
In order to prepare the Suzie Wong cocktail, 20 g of gin itself, dry champagne, lemon juice and tangerine liquor are taken. Everything, with the exception of champagne, is shaken in a shaker, poured into a glass and champagne is diluted. Garnish with a slice of orange.
To prepare cocktail 001, you need half a glass of sprite, 40 g of gin and currant syrup (half as much). Everything is poured into a glass with ice and equipped with a straw.
Sweet cocktail "Alexander" is made from fat cream, coffee liqueur and gin (30 ml each) and nutmeg plus two hundred grams of ice. Just mix everything in a shaker.
Shot "Chiki-puki" is prepared as follows: first, 15 ml is poured into a glass for a shot. gin, then the same amount of blackcurrant liqueur, after 20 ml. limoncello. Everything is sprinkled with black pepper.
From 30 ml. gin, Curacao liqueur, orange juice and dry vermouth (10 ml each) prepare the Lady Chatterley cocktail. Mix everything with a shaker and place in a glass with a high leg.
"Bronx" is made from orange juice and gin (20 ml each), and 10 ml each. pink and dry vermouth. First, ice is placed in the shaker, then the ingredients are poured and shaken several times. Served in a cocktail glass.
Prost and grapefruit cocktail from 30 ml. grapefruit juice and 200 g of ice, as well as gin itself (it only needs 20 ml). Everything is stirred with a cocktail spoon in a glass.

There are several ways to produce gin, which we will consider incrementally: from simple to more complex.

Homemade undistilled gin

The first method does not include the distillation process, but only insisting, in professional slang - maceration. But nevertheless, it has the right to life and is especially popular with beginner moonshiners. To prepare, you will need to prepare:

alcohol or homemade moonshine - 500 ml;
juniper berries - 20-30 grams (10 pieces);
granulated sugar - 25 grams;
water - 75 ml.

The berries need to be crushed into gruel, poured with alcohol and kept in a dark place for one to two weeks. After that, add sugar syrup to the filtered infusion and leave to reach for another 3-6 days. The resulting drink is more correctly called juniper tincture. But the name does not spoil the taste.

Basic London Dry recipe

It takes distillation to get close to real gin. For the following method, it is better to use a distillation apparatus equipped with a dry steamer and the following components:

juniper berry - 40-50 grams;
fresh orange peel - 5 grams;
fresh lemon peel - 2 grams;
coriander (seeds) - 8 grams;
ground cinnamon - 2 grams;
fennel, licorice, anise, hyssop - 1 gram each.

At the first stage, the steps from the previous recipe are repeated. All "spices - joys" are mixed with each other, pushed and filled with alcohol. It is necessary to insist at least two weeks in a dark room. Then the filtered infusion is diluted with plain water up to 40°.

It's time for the race. It is necessary to distill at a low temperature, while removing the first (“heads”) and last (“tails”) grams. It is better to write off the first 15 - 25 ml of the drink on the “heads” in order to avoid the possible content of impurities. We collect the rest of the product (“body”) until the fortress drops to 60 ° - 65 °. After this edge, "tails" begin. Even a small amount of them can cause cloudiness of the drink and precipitation - opalescence.

Dilution table for 100 ml alcohol
After	Ethyl alcohol content before dilution with water
After	95°	90°	85°	80°	75°	70°	65°	60°	55°	50°
90°	6,4
85°	13,3	6,6
80°	20,9	13,8	6,8
75°	29,5	21,8	14,5	7,2
70°	39,1	31,0	23,1	15,4	7,6
65°	50,1	41,4	33,0	24,7	16,4	8,2
60°	67,9	53,7	44,5	35,4	26,5	17,6	8,8
55°	78,0	67,8	57,9	48,1	38,3	28,6	19,0	9,5
50°	96,0	84,7	73,9	63,0	52,4	41,7	31,3	20,5	10,4
45°	117,2	105,3	93,3	81,2	69,5	57,8	46,0	34,5	22,9	11,4
40°	144,4	130,8	117,3	104,0	90,8	77,6	64,5	51,4	38,5	25,6
35°	178,7	163,3	148,0	132,9	117,8	102,8	87,9	73,1	58,3	43,6
30°	224,1	206,2	188,6	171,1	153,6	136,0	118,9	101,7	84,5	67,5
25°	278,1	266,1	245,2	224,3	203,5	182,8	162,2	141,7	121,2	100,7
20°	382,0	355,8	329,8	304,0	278,3	252,6	227,0	201,4	176,0	150,6
15°	540,0	505,3	471,0	436,9	402,8	368,8	334,9	301,1	267,3	233,6

The semi-finished product of gin, ready and separated from excess fractions, must be brought to a fortress of 45 ° - 48 °, diluted with water. It is impossible to fall below 42 °, since citrus notes will completely disappear, spruce notes will fade, and the resulting drink can be called gin with a stretch. You also need to dilute carefully so as not to get the ill-fated opalescence. There are several rules for this. It is imperative to pour alcohol into water and in no case vice versa. The required volume of water is measured immediately according to special tables. Alcohol is poured in a thin stream to stop in time. At the same time, the strength of the resulting gin is measured. It will no longer be possible to dilute the mixture with water. Now the genie should stand a little, “rest”. In a few days, the flavors will fully take shape, and the gin can be tasted.

original recipe

The following gin recipe is closest to the original, but will require more time and skills in moonshine. You will need to prepare:

homemade moonshine or alcohol - 600 ml;
juniper berry -25 grams;
fresh lemon peel - 5 grams;
coriander (seeds) - 9 grams;
cumin - 10 grams.

We start with insisting, but we do it in different containers. Pour pre-crushed juniper berries with one half of the prepared alcohol, and with a mixture of cumin, coriander and lemon zest with the other half. Alcohol is initially diluted to 80 °. We infuse both containers for 4-7 days, then filter and dilute again, now up to 40 °. We also carry out the distillation separately. First juniper tincture, then spicy or vice versa.

When distilling, do not forget about the division into fractions. The first 15 - 20 ml of "heads" should not be consumed. We collect approximately 250 ml of each type of distillate. The resulting parts are mixed and diluted one and a half times, but do not fall below 47 °.

Quick Recipe

There is another way to make gin, but with the help of a moonshine still without a steamer. It is much faster than the previous ones, since it does not require long infusion. This method will require a metal sieve, the diameter of which almost coincides with the size of the neck of the distillation cube and the following components:

homemade moonshine or alcohol - 2 liters;
juniper berry - 25 grams;
fresh orange peel - 3 grams;
fresh lemon peel - 3 grams;
dried violet root (chopped) - 3 grams;
angelica root - 2 grams;
cardamom - 1 gram (several pieces).

A sieve with herbs and spices poured into it is installed directly under the lid of the cube. Undiluted alcohol or moonshine is poured into the cube right through the sieve. First, the device starts at low temperatures, which makes it possible to better warm up the herbs. After selection of 20 - 30 ml of "heads", you can switch to medium temperatures. As in previous recipes, we stop collecting distillate when the strength drops to 65 ° - 70 °. Due to the high concentration of essential oils in the original products, this rule must be observed here. Otherwise, it will not be possible to avoid the cloudiness of the drink.

The remaining stages of production are already familiar. The finished distillate must be diluted with water to a strength of 47 ° and allowed to mature for a week.

If this recipe will be used by the owners of devices with a non-removable dryer, flavoring agents in a gauze bag can be placed directly into the dryer.

Making gin at home according to any of the recipes can be slightly improved in the Dutch manner. All gin that is made in the Netherlands must be aged in oak barrels. Nothing prevents you from repeating the same thing at home with your own hands. Oak barrels can be replaced with pre-soaked oak chips. After one to two weeks of aging, the gin will acquire a slightly golden color and new flavor notes.