Monkey 47 Style Gin Spice Kit 12L

Composition - juniper, coriander, angelica root, cassia (cinnamon), liquorice, bitter almonds, grains of paradise (melegueta pepper), cubeb pepper, black peppercorns, green pepper, chili pepper, white pepper and others. 47 ingredients in total. Packaging - kraft bag. Weight - 250 g. Monkey 47 style gin spice kit. The kit is designed to produce 12-15 L of gin using the steam infusion method or 5-8 L of gin using the maceration (steeping) method, depending on the desired intensity of flavours. The taste of the gin can be completely different with every sip. Notes of pine, moss, birch, sage, cardamom, lemon balm, black pepper, ginger and lingonberry can be detected. There are too many to perceive individually, and overall a warm, long, slightly dry aftertaste with hints of spice remains. The aroma of the gin is characterised by distinctly pronounced juniper tones, highlighted by citrus and floral notes, hints of tea tree, verbena, sharp spices and bitter fruits. Preparing gin using the maceration (steeping) method: You will need: 7-8 L of alcohol at 45-50% ABV, Hot Rod gin spice kit. Preparation: First, prepare the tincture. Place all ingredients into a container, pour in 7-8 litres of alcohol at 45-50% ABV and steep for approximately 10-14 days in a dark, warm place. Shake daily. After steeping, filter the liquid and dilute with clean cold water to 30-35 degrees. Pour the diluted tincture into a still and set the heating device to medium temperature. If you used diluted alcohol or good moonshine, it is sufficient to discard the first 50 g of heads. Collecting the "heart" ends at 45% in the stream. It is important not to miss the moment - even minimal tails will cause the homemade gin to turn cloudy. Measure the strength of the obtained alcohol and dilute it to 45 degrees. Remember, gin is stronger than vodka, and diluting below 42 degrees will completely destroy the citrus notes. The finished drink should rest for one week. Preparing gin using the steam infusion method.