How My Oven Helped Make A Better Gin

The last time I distilled seaweed it ended up smelling and tasting like a seal colony. Not ideal! But viewers suggested I try toasting the seaweed and/or steeping it in hot water first. Will this save my dreams for a gin with New Zealand seaweed?

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This video has a bunch of great process and technique info on making your own gin at home. Its also the video Erin demanded SEAWEED GIN:

My first NZ seaweed distillation test:

I used this vodka:

The Recipe (makes roughly 1 bottle):
1L of vodka at 50% ABV
Toasted Giant Kelp 3g
Toasted Wakame 1.5g
Crush Juniper 12g
Uncrushed juniper 21g
Corriander 11g
Angelica Root 0.7g
Lemon Peel 7g
Bitter orange powder 3g
Orange Peel 5g

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CTC Glencairn Glasses

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Safety Net
Want to jump into all grain but worried about the process or the amount of gear you need? This series is perfect for you. Real all grain mashes with a safety net and minimal equipment:

Meme Spirits
Goofing off with a mini still and some fun ingredients. Sometimes you just need to have some fun!

Distilling fruit and veg
Want to know what happens when you distill a potato, banana or apple?

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CTC Glencairn Glasses

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Fruit Press

Some Cool Distilling Stuff On Amazon:

Canon R6

Canon 24-105 L

Rode mic go II

Newer NL660 Lights

Amran 200x Light:

#distilling #Gin #seaweed

I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?

[WhatMads]

When making dashi, folks use lower-than-boiling temp water, usually lower than 80 degrees Celsius (usually more like 65 degrees). Above 80, and bitter compounds get extracted. I've made that mistake before and it is super noticeable (like, the difference between edible and inedible). If the water you steeped the seaweed/kelp in was at boiling temp, that's probably why that batch ended up more bitter/acrid.

[the_whiskeyshaman]

This is what I love about this channel. You take a recipe and Tweak it to make it exactly what your wanting. Is it gin no is it singlemalt no. It’s just yum. Love it.

[qupada]

I'm unreasonably excited about the fact I own the same set of stainless steel measuring cups as you :)

[cademcclure]

Every video, I look forward to you saying “kickass” and this was an especially good one. 9/10

[Rolli]

Have you ever tried to ferment and distill cordial?

[stevenstove]

Very cool follow up and solve the problem of seal sweat haha

[GeorgeBP]

I wonder if the umami from mushrooms like shitaky or pleurotus would play nice with the seaweed!

[beneaththeveil]

Hope the fence didn’t get trampled too badly. I’m hanging out for the moment you source some Glencairn glasses so I can justify a purchase of those and the challenge coin from you as a thank you for all the education you’ve brought me over the last 6 months in getting me into the craft. It took me properly starting to fully understand the appeal. The tinkering element of it all is super satisfying!

[jasonmackintosh]

Really like you taking the time to refine or experiment with your existing recipes and product mate! Great content, i reckon its given some great inspiration on how to tweak our own recipes and methods.

[andersjjensen]

"One more... ONE MORE.... I hope" is exactly the spirit (no pun intended) I'm here for. Every experiment reveals something new. Every adjustment changes a balance. The idea of chasing "the final version" is an illusion. A good illusion, though, as it provides a promise of reward... despite it being the process that IS the reward.

[professorkitkat]

Have you considered replacing lemon with Yuzu? Yuzu (at least to me) compliments nori very well and maybe would compliment the type of seaweed you are using

[Nibinin]

Now that grape picking and wine making season is getting close, might there be a series in pomace distillation in the works? Both starting with fermented or unfermented pomace would be interesting. It’s been a while since the grappa videos and any new discoveries would be welcome.

[manatoa]

Seems like a toasty seaweed note would go great with olive in a martini

[jvergen]

Great project, just an update made your full gin recipe with the bran and oats for the vodka then made the gin so much fun and all I can say is yum.

[GameOnMic]

It happens with tea as well. If you heat up tea to much it gets bitter and acrid. Where is if you use a lower temp heat the tea will be less bitter. Same with nitro cold brew coffee and boiled coffee.

[the_whiskeyshaman]

Cant wait to rep that shirt. Just from the pictures it’s for sure my fav. Obviously.

[RichardEyles]

Hi is there a max time between making the low wines and then distilling

[TheAngelofDeath]

I might be off here, but washing the seaweed before processing might be in order. Maybe a baking soda bath like when you want to actually clean potatos?

[lordsqueak]

Random Question - Does using carbonated water in the mash, make it go faster? or does it do anything at all?

[joeotmar]

I just want to thank you Jessie, because of George, bearded, and yourself I've done and finished by first batch of a sugar wash. Thank you for the inspiration