Diskussion: Die Schnaps – Destillation

Also kilo bestimmt nicht....
Hier mal ein Rezept aus einem US forum

- Take 1 liter of 43% neutral (made from the hearts of a BW, fractionated all bran, etc. fermentation);
- Eat a tangerine and keep the skin;
- Mildly crush 12 grams of juniper berries;
- Mildly crush 3 grams of coriander seeds;
- Add the tangerine skin, the berries and the seeds to the one liter of 43%;
- Let it macerate at room temperature for two weeks;
- After two weeks, filter out the herbs, berries, skins, whatever;
- Distill your one liter of macerated gin in a potstill, do it relatively slowly as in a spirit run;
- Discard the first 10 mls, collect the next 400 mls;
- You will end up with 400 mls at around 70 to 80%;
- Dilute to 45%;
- Give it up to 5 weeks rest in a glass demi-john;
- Drink it!