How to brew London dry gin and infused gin
- Nov 07, 2025
- 144
- tiantai
Neither London Dry Gin nor Compound/Infused Gin has a base spirit that is not directly distilled from wort or fermentation mash. Instead, it is made by first fermenting cereals (or molasses) to obtain alcohol, which is then distilled into neutral spirit, typically with an alcohol content of 95% vol or higher.
The basic brewing process with cereals:
1. Mashing
Cereals (corn, wheat, barley, etc.) crushed firstly, mixed with water, and then heated to approximately 60 - 65℃. The starch is converted into sugar using its own enzymes or added enzymes.
After mashing, the temperature is too high, we can’t inoculate yeast directly.
It must be cooled to 28 - 32℃ before fermentation.
2. Fermentation
Yeast is added, allowing the sugar to be converted into alcohol and carbon dioxide.
Fermentation time is generally 48 - 72 hours.
The final alcohol content is approximately 8 - 12% vol.
3. Do we need to filter the fermented cereals?
If using a pot still, strict filtration is not necessary because the fermented cereals with residue can still be distilled;
If using a column still, filtration is usually required to remove solid particles and prevent clogging or scorching;
The basic brewing process with molasses:
1. Ingredients and Dilution
Molasses is a high-viscosity byproduct with a high sugar content;
It is usually diluted with water to a sugar concentration of 18–22°Brix.
2. Adjust PH and Nutrients
Adjust the pH to 4.5–5.0;
Add nitrogen sources, phosphates, vitamins, and other auxiliary nutrients.
3. Fermentation
The fermentation temperature is controlled at 30–34°C;
The process is highly exothermic, requiring cooling to control the temperature, we can design glycol jacekt to finish cooling process;
The alcohol content after fermentation is approximately 8–10% vol.
4. Filtration
Before distilling, we need to filter the suspended solids in order to get clear fermentation liquid.
We provive turnkey solutions for distillery brewery system. Kindly contact Derrick to get your professional proposal.
Derrick
Sales Manager
[email protected]
Tiantai Beer Equipment
The basic brewing process with cereals:
1. Mashing
Cereals (corn, wheat, barley, etc.) crushed firstly, mixed with water, and then heated to approximately 60 - 65℃. The starch is converted into sugar using its own enzymes or added enzymes.
After mashing, the temperature is too high, we can’t inoculate yeast directly.
It must be cooled to 28 - 32℃ before fermentation.
2. Fermentation
Yeast is added, allowing the sugar to be converted into alcohol and carbon dioxide.
Fermentation time is generally 48 - 72 hours.
The final alcohol content is approximately 8 - 12% vol.
3. Do we need to filter the fermented cereals?
If using a pot still, strict filtration is not necessary because the fermented cereals with residue can still be distilled;
If using a column still, filtration is usually required to remove solid particles and prevent clogging or scorching;
The basic brewing process with molasses:
1. Ingredients and Dilution
Molasses is a high-viscosity byproduct with a high sugar content;
It is usually diluted with water to a sugar concentration of 18–22°Brix.
2. Adjust PH and Nutrients
Adjust the pH to 4.5–5.0;
Add nitrogen sources, phosphates, vitamins, and other auxiliary nutrients.
3. Fermentation
The fermentation temperature is controlled at 30–34°C;
The process is highly exothermic, requiring cooling to control the temperature, we can design glycol jacekt to finish cooling process;
The alcohol content after fermentation is approximately 8–10% vol.
4. Filtration
Before distilling, we need to filter the suspended solids in order to get clear fermentation liquid.
We provive turnkey solutions for distillery brewery system. Kindly contact Derrick to get your professional proposal.
Derrick
Sales Manager
[email protected]
Tiantai Beer Equipment
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