Ingredients:

• 10 liters of wine (red or white)
• 1 kilogram of sugar
• Yeast
• Distilled water

Method:

• Pour the wine into a large fermentation vessel and add the sugar. Stir until the sugar dissolves completely.
• Sprinkle the yeast over the surface of the wine and stir gently.
• Cover the vessel with a lid or a cloth and let it ferment for about 7-10 days, or until the fermentation has slowed down significantly.
• Once the fermentation is complete, transfer the fermented mixture (called the “wash”) to the still.
• Add enough distilled water to the still to cover the wash by about 5-8 centimeters.
• Heat the still slowly, until the wash begins to boil and the alcohol vaporizes. Collect the vapor in a separate container.
• Continue to heat the still until the alcohol vapor condenses and drips out of the still’s outlet into another container.
• Discard the first few milliliters of distilled alcohol, which may contain impurities or toxins.
• Collect the remaining distilled alcohol in a separate container and measure the alcohol content using a hydrometer. If the alcohol content is below 40%, you can distill the brandy again to increase the alcohol content.
• Age the brandy in oak barrels or glass containers for at least a year, or until it develops the desired flavor and aroma.
• Once the brandy is aged, filter it through a cheesecloth or a coffee filter to remove any sediment or impurities.
• Bottle the brandy and store it in a cool, dark place until you’re ready to enjoy it.

The post Basic Brandy Recipe appeared first on Still Tec.

A reflux still is a type of still used for distillation, which is a process of separating components of a mixture based on their boiling points. In a reflux still, the vapor produced by heating the mixture is condensed and returned to the still, where it is further heated and condensed again. This repeated process of condensation and vaporization, also known as refluxing, helps to separate the components of the mixture more effectively.

The reflux still consists of a vertical column that is packed with material, such as copper mesh or ceramic beads, that provides a large surface area for condensation and helps to increase the purity of the distillate. The mixture to be distilled is heated at the bottom of the column, and the vapor rises up through the column, where it is cooled and condensed by a water-cooled condenser at the top of the column.

Some reflux stills also have a fractionating column, which is a series of plates or trays that help to further separate the components of the mixture by allowing them to condense and vaporize on each plate or tray. This results in a higher degree of separation and a more pure distillate.

Reflux stills are commonly used to produce high-proof alcohol, such as whiskey or vodka, as well as for other applications, such as extracting essential oils from plants or purifying water.

The post What is a reflux still? appeared first on Still Tec.

A pot still is a type of distillation apparatus used to separate and purify liquid mixtures, typically alcoholic beverages like whiskey, brandy, and rum.

The process of distillation involves heating a liquid mixture to a temperature where the more volatile components vaporize, then cooling and condensing the vapor back into a liquid form. The resulting liquid is more concentrated and typically has a higher alcohol content than the original mixture.

In a pot still, the liquid mixture is heated in a large pot or kettle, typically made of copper. As the mixture heats up, the more volatile components, including alcohol, water, and various flavor and aroma compounds, vaporize and rise to the top of the pot.

The vapor then passes through a narrow neck or column, called a swan neck, where it condenses and collects as a liquid. The swan neck may be angled or curved to help direct the vapor towards a condenser, which cools the vapor and condenses it back into a liquid form.

The resulting liquid, known as distillate or “low wines,” is typically distilled multiple times to increase its alcohol content and purity, and to further concentrate the desired flavors and aromas.

Pot stills are known for producing spirits with a distinct and complex flavor profile, due to the fact that they retain more of the original character of the fermented mixture, compared to other types of stills.

The post What is a pot still? appeared first on Still Tec.

Ingredients:

• 3kg ripe pineapples
• 1kg sugar
• 9L water
• 15g yeast
• 15g yeast nutrient
• 10g french oak

Method:

• Place the whole pineapples in the freezer for 3-4 days to help destroy the acids in the fruit which can prevent fermentation
• Defrost the pineapples and remove the top and bottoms of the pineapple.
• Cut the outer skin off so that only the juicy flesh remains. Cut away any spoilt or rotten spots in the fruit.
• Blend the pulp in a food processor.
• Transfer the resulting slurry into a fermentation vessel (20L or bigger).
• Add in the sugar and stir. Leave for 45-60 minutes but not longer as this can cause the mash to go sour.
• Add the water and pitch in the yeast and nutrient. Stir the mash.
• Seal your vessel making sure to leave at least 25% free space at the top of the vessel as foaming may occur during fermentation. Add an airlock.
• Put your fermentation vessel in a warm area and maintain a temperature range of 28-30 degrees C.
• Fermentation should last between 7-14 days.
• Once your airlock has stopped bubbling your fermentation is ready to be distilled.
• Remove fermentation liquid from the vessel and strain through a cheesecloth to remove pulp or use an auto-siphon to siphon off the liquids.
• Distill liquid using a pot still to retain as much pineapple flavour as possible.
• Dilute product down to 55-60% ABV.
• Add french oak and allow your brandy to age for 5-10 days shaking the bottle once a day.
• Dilute the final product down to 43%, bottle, and enjoy!

The post Pineapple Brandy (mampoer) appeared first on Still Tec.

Juniper berries

Juniper is the primary botanical used in making gin. The bitter-sweet taste of the juniper berry must legally be the dominant flavor on the nose and palate of any gin. Juniper berry is actually not a true berry but in fact a tiny cone. These cones have unusually fleshy and merged scales, which gives them a berry-like appearance. Juniper forms part of a seed plant family called conifers. This is also the same family as pine cones.

Juniper is said to bring through flavor notes such as pine, herb, resin, and wood. There are numerous varieties of juniper berry each with its own complex flavor profile however the most common variety used in gin is Juniper Communis. Juniper was initially used for medicinal purposes for treating ailments such as stomach ache, arthritis, diabetes, and auto-immune disorders. However today it is most commonly known for gracing consumers’ palates in the form of a delicious gin cocktail.

Coriander

Coriander is the second most popular botanical used in gin after juniper berries. On a molecular level, coriander and juniper have a common component called alpha-pinene which is probably the reason they pair so well together. Although it comes in various forms, the coriander seed is the most commonly used by gin manufacturers. The seeds are most often lightly crushed prior to being distilled to release their pungent aroma. Coriander is said to add a nutty, spicey, and slightly citrusy flavor to gin.

Angelica Root

Angelica otherwise known as wild celery is a herb that comes from the same family as coriander (Apiaceae). It is the third most common gin botanical. Although the whole plant can be used the most common component used in gin is the roots. Once distilled angelica root adds an earthy, woody, and herbaceous flavor to the gin. Apart from gin, angelica has also been used in other alcoholic drinks such as vermouth and absinthe.

Citrus

Citrus is one of the most common gin botanicals. There are many citrus varieties however the most common citrus fruits used are oranges, lemons, limes, and grapefruit. The main portion of the fruit used by distillers is the peel as this contains the majority of the fruit’s essential oils which are responsible for its classic citrusy aroma. The bulk of this oil is in the form of “limonene” which is also a component in juniper berries. This may be why they complement each other so well. Fresh citrus peel is usually preferred to dried peel however this is not often readily available for distillers producing large quantities.

Orris Root

Orris root is the root of the Iris flower. The seeds are sown and allowed to grow for 3-4 years until the roots have reached the required size. After this, they are dug up and removed from the rest of the plant and set to dry. The drying process can take up to five years! Orris root is usually used is small pieces or in a ground-up powder. Although it has a smell similar to violets, its main use in gin is not for its taste. Orris root acts as a ‘fixative’ which is a compound that equalised vapor pressures and subsequently aroma volatility. This means it helps prevent the aromatic compounds of other botanicals from evaporating too quickly and thus being lost from the final product.

Liquorice Root

Liquorice root is a sweet, woody root originating from India and South Europe. It has long been used as a sugar substitute in cooking and as an antacid and digestive aid in medicine. But today its most common use is in gin. Most often used in powder form, the root gives the finished gin aromas and flavors similar to that of aniseed. It also is said to add to the oiliness of the drink increasing its smoothness and viscosity. It is also occasionally used in other drinks such as Jagermeister, Vermouth, and Sambuca. This is one of the most popular gin botanicals.

Grains of paradise

Grains of paradise is the seed from the Aframomum melegueta plant. It is harvested to produce a spice with peppery and citrus notes. Its taste is not dissimilar from black pepper, however, it is milder and more aromatic with hints of cardamom, coriander, and ginger – to which it is closely related. Grains of paradise have long played a role in the production of alcoholic beverages including beer, malt liquor, and aqua vitae. They are also often included in African cuisine and spice mixes – this is no surprise as they originate and are cultivated in West Africa.

Ginger

Closely related to grains of paradise, ginger is a plant with a long historic background. Originating in the Middle East it was one of the first to be traded amongst ancient civilizations. It has been used for both culinary and medicinal purposes. Used either fresh, dried, or in a ground powder, ginger root imparts pungent aromas and flavors. These include sweet notes of lemon, cardamom, chili, and pepper. The spicy-sweet aroma translates well through distilling making it a very popular botanical in gin production.

Cardamom

Considered one of the most expensive spices in the world, cardamom contains the bulk of its flavor in its seed pods. Depending on when you harvest the pods either when it’s green or black will alter the flavor profile. Once distilled with gin, green pods leave a grassy, sweet, spicey, eucalyptol, and lemon-like taste. The black pods leave a smokier taste on the palate. Cardamom has a very distinguishable taste that makes it very popular in cuisines around the world. Due to its strong flavors, it would probably suit a spiced gin best.

Cassia

Cassia bark also known as Chinese cinnamon is a sweet wood that comes from an evergreen tree originating in Asia. It is a relative of cinnamon which originates from Sri-lanka and it is very similar in appearance and taste. Cinnamon and cassia are often used interchangeably, however, Cassia bark is slightly sweeter and fiery than cinnamon although less aromatic. When used in gin it has earthy tones and a sweetness that is often perceptible towards the end. It will often be found in scroll or powder form.

Allspice

Allspice berries or pimento as it’s often known are the berries from a tree cultivated in the Antilles, southern Mexico and central America. It got its name from European explorers who described the taste as being a combination between pepper, nutmeg, cinnamon, and cloves. The small ruddy berry has a common component to cloves called eugenol. It can be very pungent so careful use is adviced.

Cubeb

Cubeb is cultivated in Indonesia for its berries and oil. It is also known as ‘tailed-pepper’ because of its tell-tale stem attached to the berry. Once the berry is dried it looks and tastes similar to black pepper however it has more complex flavors. When combined with gin some distillates present floral qualities such as lavender and other more subtle notes of lemon and pine. This flavor profile pairs well with other common gin botanicals such as juniper and citrus. However, it should be used in moderation as too much can quickly overpower the other botanicals and dominate the taste.

Lavender

Lavender is a common floral used in gins. The striking purple flowers are harvested for their sweet, herbal, and menthol taste, and aroma. It has long been used as a fragrance and even in cuisine. However, the essential oils are potent and can quickly overwhelm if not used sparingly. When used in a gin, lavender acts as a beautiful compliment to other botanicals such as cubeb and juniper. It adds a fresh and herbal element to the drink. However if too much is used it can quickly start to taste and smell artificial and soapy.

Chamomile

Chamomile is a daisy-like plant with a beautiful white flower with a bright yellow center. The plant is often associated with tea because of its long use in medicine for sedation and relaxation. Chamomile is a popular floral to use in gin because of its ability to withstand the heat of the distillation process without disintegrating, unlike other flowers that are more delicate and become putrid quickly. The flower also adds a light floral taste to the gin with notes of apple and hay. It is most likely to be found in its dried form.

Hibiscus

Hibiscus is often recognized around the world for its striking flowers. The main component used in gin is the petals which offer a tart, berry-like flavor similar to cranberry or pomegranate. They also impart a striking red-purple colour which can be used to add pigment to the drink. However, over time the colour can fade from bright pink to pale yellow so distillers often opt for alternative colorants when creating a ‘pink gin’.

Jasmine

Jasmin is a plant that grows well in tropical to sub-tropical climates. It produces a small white flower with a pleasant aroma. Jasmine flowers have a fresh and sweet quality that is pleasant on the palate. The blossoms are often soaked in hot water and drunk as a tea. They are also used extensively in the perfume industry for their fragrance. In gin, they offer subtle, sweet, and floral notes.

Aniseed

Aniseed is the seed from the anise plant which is native to the eastern Mediterranean region and Southwest Asia. Anise is from the same family as celery, angelica root, and coriander. It contains a chemical compound called anethole which gives it its particularly distinct taste. Aniseed has a sweet taste similar to liquorice. It has long been used in alcoholic drinks such as ouzo, sambuca and even gin.

Star Anise

Star anise, not to be confused with aniseed is a plant with star shaped pods. It is completely unrelated to the anise plant although it has a very similar in flavour – hence where it got its name. Star anise comes from an evergreen tree in Asia as and contains the same key flavour component as aniseed called anethole. This compound gives it a sweet liquorice-like taste and aroma. Star anise is much cheaper than aniseed making it the more popular of the two.

Calamus Root

Calamus or sweet flag by which it is often known, is a tall flowering herb indigenous to South Africa. It has long been used in traditional medicine to treat digestive complaints and pain. It has also been used to make candy by cutting up the root into small pieces and boiling them in sugar. The taste of the roots has been described as gingery, spicey, and bittersweet. It pairs well with botanicals such as ginger and nutmeg as and is often found in spiced gins.

Marshmallow Root

Marshmallow root is a plant that is indigenous to Africa and has been used for many years for medicinal and confectionery purposes. Ancient Egyptians would make a sweet confection from the root which evolved into today’s commonly known marshmallow. However modern marshmallow sweets do not contain any marshmallow root. When used in a gin marshmallow root provides a sweet and subtle flavor with hints of earth and wood.

Caraway

Caraway seeds are the dried edible fruit of the caraway plant. They are often used in the culinary world for flavoring various foods such as rye bread, curries, and soups. They can be used whole or ground up although whole seeds tend to be more popular. In the spirits industry caraway is often used as a gin botanical that imparts earth, peppery and citrus flavors similar to anise.

Fennel

The fennel plant grows as a white bulb with a fine leafy head. The vegetable is sometimes used for culinary purposes however more commonly used is the plant’s small brown seed. The seed has a liquorice-like taste along with the component anethole which is found predominantly in anise. Thus they are often used as complements of one another. It has a strong herb-like and vegetal quality that works well in absinthe however it has also become more popular in contemporary gins.

Honeybush

Honeybush (Cyclopia) is a shrubby plant that is indigenous to South Africa. Commonly grown in the Eastern Cape, the plant is harvested mostly for its leaves and bark which are used to make tea. The woody plant produces small white flowers that have a sweet, honey-like aroma and taste from which it gets its name. Honeybush has become one of the very popular gin botanicals used in South African gins to add a sweet, floral, slightly roasted flavour.

Rooibos

Redbush or Rooibos as it is commonly known is a fynbos plant closely related to honeybush. It is indigenous to South Africa and is mostly grown in the Western Cape. The shrub is harvested mainly for its leaves and bark which are used to make a traditional herbal tea known to have many health benefits. When used as a gin botanical the flavor comes through as sweet, woody, and nutty. It is a popular botanical used in fynbos gins originating In South Africa.

There are many other gin botanicals however these are some of the most common ones. Making your own gin can be an extremely fun and rewarding activity. What are your favorite combinations? We would love to hear from you – you can contact us on our Instagram or Facebook page or by sending us an email at info@stilltec.co.za.

The post Gin botanicals appeared first on Still Tec.

Ingredients:

• 24g Juniper berries
• 12g coriander
• 12g cucumber slices
• 3g angelica root
• 3g rose petals
• 2g cubeb pepper
• 4cm slice orange peel
• 4cm slice lemon peel
• 0.5g caraway
• 750ml Neutral spirit

Method:

• Soak botanicals in a neutral spirit at 35-40% ABV for 5-7 days
• Filter the macerated spirit through muslin cloth to remove botanicals
• Transfer the liquid into a pot still and dilute down to 10% ABV
• Distill using a pot still
• Dilute final product down to 43% ABV
• Bottle and enjoy!

The post Rose and Cucumber Gin Recipe appeared first on Still Tec.

Ingredients:

(For a 20L wash)

• 10kg overripe bananas
• 2kg dark brown sugar
• 2 Tsp Citric Acid
• 20g yeast
• 20g yeast nutrient

Method:

• Begin by mashing all your bananas into a puree
• Add sugar to a pot with 3L of water. Turn up the heat and then add the citric acid. Allow the liquid to simmer for 20 minutes ( this process inverts the sugars)
• Combine banana puree and inverted sugars, and then add cold water until your total liquid volume is about 20L
• Pitch in your yeast and nutrient when fermentation liquid temperature reaches 30 degrees Celcius
• Split fermentation liquid into two 20L buckets to ensure plenty of headroom. Banana fermentations are notorious for making large amounts of foam and exploding if there is insufficient space in the fermenter.
• Check the fermentation daily, breaking up the fruit cap if necessary until fermentation is complete.
• Filter fermentation through a muslin cloth or other filter to remove any leftover sediment. (recommended draining overnight to remove as much liquid as possible)
• Transfer your liquid to a pot still and do a stripping run stopping at about 20% abv
• Next, dilute your distillate down to 30% and run it through your still a second time. This time run the still low and slow until you have collected all your spirits.
• Make the appropriate cuts.
• Bottle and enjoy!

The post Banana Brandy Recipe appeared first on Still Tec.

Ingredients:

• 1L 60 % abv white rum
• 1 vanilla bean
• 8 cloves
• 1/4 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp powdered nutmeg
• orange peel
• French oak blocks (or wood of choice for aging)

Method:

• Soak all your ingredients in the white rum for a few months to allow your flavors to mature.
• Filter your product through a muslin cloth or coffee filter and dilute down to between 40-50% abv.
• (Optional) for additional sweetness add in caramel or syrup to taste

The post Spiced Rum Recipe appeared first on Still Tec.

Ingredients:

• 4L apple juice
• 1 tsp distillers yeast (high alc tolerance)
• 1 tsp yeast nutrient
• 3 cups of dark brown sugar
• 1 tsp pectic enzyme
• 350ml apple juice concentrate

Method:

• Combine apple juice and dark sugar until all the sugar is dissolved
• Stir in your yeast, nutrient, and pectic enzyme
• Seal with an airlock and allow to ferment until the airlock stops bubbling (2-3 weeks)
• Siphon off your fermentation into a clean container and add in your apple juice concentrate.
• Transfer the liquid into one or more freezable containers and put it in the freezer for 1-2 days.
• Remove the container from the freezer and allow the unfrozen liquid to drain out (this may take a few hours to drain completely).
• Dispose of the ice and transfer the liquid back into the container and into the freezer.
• Repeat the last three steps a few times until the liquid reaches 30-40% ABV
• Bottle your finished product and enjoy! Remember to drink Apple Jack in moderation as by-products such as methanol and acetaldehyde haven’t been removed. These are safe to drink in small quantities but too much can lead to a really bad hangover or worse.

The post Apple Jack Recipe appeared first on Still Tec.

Ingredients:

• 10kg potatoes
• 2.5kg crushed malted barley
• 20g Distillers yeast ( high alcohol tolerance)

Method:

• Begin by sterilizing all your equipment to prevent any mold or bacteria from developing in your wash. We used a non-rinse sanitizer
• Scrub and rinse potatoes to remove any excess dirt. Peeling is not necessary as the skins will impart most of the flavor.
• Chop the potatoes into smaller pieces and then boil them until they are soft and easily mashable.
• Begin to mash your potatoes breaking up any big chunks. A stick-blender or food processor works well to get the potatoes as liquidized as possible.
• Transfer the potato soup to your fermentation bucket.
• Add cool water to your bucket allowing the soup to cool down to about 65 degrees Celcius. DO NOT fill higher than the 20L mark.
• Add in your malted barley and mix well. You can add alpha-amylase at this point if you would like however it should not be necessary as the malt contains enough enzymes for starch conversion.
• Wrap your fermenter well with a towel or blanket to maintain your mashing temperature. Allow fermentation to sit for at least 1 hour.
• After you have waited an hour for your starch to convert, let your fermentation cool down to 30 degrees celsius and pitch in your yeast
• Seal your fermenter and add an airlock. Allow to ferment for 7-14 days or until your airlock stops bubbling
• Use a sieve and/or muslin cloth/grain bag to strain the liquids from your fermentation.
• Digard your solids and allow your liquids to sit for a further 24-48 hours to allow any further sediment to settle to the bottom.
• Siphon off the liquid into your boiler.
• Do a stripping run and collect your spirits until the product exiting your still is at about 20% ABV
• Dilute your collected product down to below 30% ABV with water and do a second distillation run making the appropriate cuts.
• Check your final spirit % ABV with an alcohol hydrometer, and dilute down to 43% ABV

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