Japanese Gin Spice Kit (12L)

Composition - Juniper berries, coriander, dried peach, cinnamon, angelica root, iris root, licorice, mandarin peel, orange peel, lemon peel, green pepper, green tea, nutmeg. Packaging - Doy-pack. Weight - 250 g. Japanese 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 flavors. A finely balanced gin with an elegant peach sweetness, classic juniper notes, delicate citrus accents, and herbal nuances of green tea and spicy green pepper in the finish. Preparing gin using the steam infusion method with a gin basket (This method is recommended by Hot Rod Distiller). You will need: - 20 liters of diluted alcohol at 30% strength - Hot Rod Gin Spice Kit - Hot Rod Gin Basket. Preparation: 1. Grind the spices in a mortar (or blender). It is sufficient to crack the juniper berries. Do not over-grind the spices. 2. Place the thoroughly mixed spices into the gin basket. 3. Fill the distillation pot with alcohol pre-diluted to 30%. 4. Start distillation at a low temperature so that the spices heat up gradually and evenly. 5. During distillation, monitor the phlegm level in the gin basket. Do not allow phlegm to overflow into the pot. Drain the contents of the gin basket into a waste container using the drain valve at the bottom. This procedure may need to be repeated several times throughout the distillation. 6. The first 20-50 ml of distillate should be collected in a separate container and set aside. These are the most bitter essential oils of juniper. 7. The main fraction is collected until the strength of the stream drops to 50%. 8. Excess tails will cause the gin to become cloudy when diluted. 9. Dilute the gin to 42-45 degrees. 10. The finished drink should rest for one week. More detailed instructions on using the Hot Rod gin basket are available separately.