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Issue with Blackberry Gin
Hi guys, lookin for some idea’s on thisI make quite a lot of gin from neutral, i use my air still to infuse the botanicals and generally it works great, however we have a absolute glut of blackberries fat, sweet and juicy, so i thought blacky gin would be good the problem i have is blackies flavour wont come over in the vapour path, i put some in the neut. And some in the gin basket, and very little to no flavour carried over.Has anyone had any experience with this.I dont really wanna soak them in the finished product i prefer a clear spirit.
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23 Replies
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The only way you’ll get the full flavour of them Reefer, is to add the juice to the gin itself.If I was doing it, I’d press and strain some clean juice, then reduce it down to a thicker, almost syrup consistency with a careful simmer.Add this in small amounts to some test gins and find your preference. Let us know how you get on!Make Booze, not War!
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Ye, i thought as much moose, so no magical solution.Wifey made 6 jars of blackie jam i may rob some and try adding that, will need straining though.I did add some giffard blackberry syrup to a test sample thats 16abv, that worked ok plus being 16abv it helped keep the abv up. Thanks for the suggestion moose i may head off down the field in the morning and pick some more.
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Try using more. Sun dry or dehydrate them so that you can cram more into the still.
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Try the Liqueur du Pendu method, including using it to boost the flavor of your previous gin runs.
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Ye that may help Chris, with dehydrated berries, never thought of that, mmmm.I will research the Pendu thing, never heard of that, I may try as moose said, render down some fresh blackies see if i can concentrate the flavour down, and add to a plain gin. Food for thought, i have an air fryer that has a dehydrate option, that may work as well, that gives me some different angles to explore.Cheers for the suggestions. Both.
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Ye, just looked the Pendu method up, i have actually used that method, didnt know that was the name for that process, lol.I will have a go at that.Nice one Chris.
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Id take black berrys and put in container coated in sugar. let it make syrup and ad it to gin to taste.I use a pot still.Sometimes with a thumper
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Thanks Tater, ye i will try that would that be better than soaking in 60 abv neutral, Today i did as mooseman suggested, i collected more blackies, and got the scratches and cuts to prove it lolCrushed simmered for 10 mins then cooled and strained the solids out then simmered the the juice down to a quarter the qty, it’s really dense, only thing to do is test it.Hope i havent scorched.
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Ive done both soaked berry’s in high proof then made syrup outta same one . And have used fresh berry’s for syrup. I preferred fresh . Both I thought were good I use a pot still.Sometimes with a thumper
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I think you’ll be very pleasantly surprised at the depth of flavour you’ll get from a very small amount added Reefer.Please let us know what volume addition you find the best for your gin?I’ve done what I suggested to you myself, but it was a very long time ago and it was to add blackberry flavour to a Russian stout.Make Booze, not War!
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Ooh nice moose, yes your correct, i made a bombay saphire g and t last night, i added a teaspoon full to a whisky glass, turns out far far too much lol it is super concentrated, i watered it down with some more gin/tonic loads better and a lovely colour, bombay saph. Is a strong tasting gin and it stood up to that ok.I am going to redestill the bottle i made its far too sweet for me after adding the gifford syrup.I have about 350ml of this concentrate, any advice on preserveing this ??Thanks Moose
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This isn’t quite what you are looking for but I have a book on making liqueurs and have yet to find a recipe I did not like. Below is a recipe in the book for a raspberry liqueur. I substitute the amount of raspberries with blackberries. You could do the same and also try substituting the vodka with gin.Double RasberryIngredience1 quart fresh raspberries or 1-1/2 pounds frozen raspberries, thawed1 quart black raspberries1 cup simple syrup 1/2 cup honey2 cups vodka (40-50%)1-1/4th cup Brandy 40%Finely grated zest of 1/2 Orange1/4th vanilla bean splitDirectionsMuddle the red and black raspberries,simple syrup, and honey.Stir in the vodka, Brandy, orange zest, and vanilla beanSeal the jar and put in a cool dark cabinet until the liquid smells and tastes strongly of raspberries, about 7 days.Strain the mixture with a mesh strainer into a clean jar or bottle. Do not push on the solids to extract more liquid.Seal and store in a cool dark place. I refrigerate it. Use within 1 year.For New and Novice DistillersHow to Organize and Manage ForumPosting Photos
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You are very welcome, I love to experiment with gin too, my wife really likes fruity gin variety so I’m always messing with something.If you add neutral to the syrup to get the overall ABV to approx 30% it should keep indefinitely with the sugar content too.Make Booze, not War!
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May I ask what book you have Bushman?Always looking for this kind of stuff for my collection.Make Booze, not War!
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+1. It works for strawberry,why not blackberry ( or any fruit?)I drink so much now,on the back of my license it’s a list of organs I need.
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Come on BM. Cough up the book title. Or am I too far gone to notice you already did? I drink so much now,on the back of my license it’s a list of organs I need.
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HOMEMADE Liqueurs and Infused Spirits by Andrew Schloss.For New and Novice DistillersHow to Organize and Manage ForumPosting Photos
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Thanks Bushman.Make Booze, not War!
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HOMEMADE Liqueurs and Infused Spirits by Andrew Schloss.Thank u sir I drink so much now,on the back of my license it’s a list of organs I need.
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Thanks guys, moose i will do as you suggest and stick some neut. In the blackie juice.Some good suggestion from you all, i may have a bash at that recipe bushman just up my street that is.I’m resisting the temptation to distill the 3 gals of blackie wine i am just clearing, it’s one of the best i made i fermented it with some medium toast french oak chips it tastes bloody great, gonna jar it up and mature it for 12 months if i can resist it.
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That’s interesting you say that you fermented with the oak in. Is that something you do often? And do you find it gives a better or quicker result?I’ve always waited for wine to finish before adding any oak. Sorry to go off topic but I’m intrigued!Make Booze, not War!
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To be honest Moose. This is the first time i chucked some in blackberry wine, ive used french oak to flavour whisky and my white rum, it puts a lot of flavour in, in short time, My thinking is that red wines, espcially hedgerow, lack a bit of body, and it seemed to work well, with blackies.You gotta be careful cos it can over oak pretty quick.I just chucked about half a handful in after ferm. Had started.I got 3 gals so i am gonna sweeten some and leave some dry, give it 12 months should be superb.I may put a small french oak chip in each bottle.On another note, i got a hold of a sherry cask Tamlavulin scotch, lovely, so i got to thinkin, about aging my whisky so i bought a decent sherry and added some to it, it added a richness and complexity, My white rum i add a few french chips soak for 2 -3 daysUntil flavour and colour is golden, take them out, add some vanilla extract and some galaxy blood orange extract. Leave for a month. Gotta keep experimenting.
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Just to get back on topic, the blackie concentrate i reckon you could add some small quantity to add to the aging of whiskies and rums along side the french oak chips.I like experimenting with this sort of thing.
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