Create Bombay Sapphire style Gin with this Instructable.

I don’t drink gin myself but when I built my still a lot of friends asked me if I could make Gin so I did some research and found out how to do it and even the exact ingredients used in Bombay Sapphire as this was the Gin they wanted.

Now there are 2 ways that Gin makers make their Gin, Steeping and Vapour Infusion, this instructable uses the same method that Bombay Sapphire use which is Infusion.

Botanical's : what does this mean? Well it’s the plant matter and spices that are used to flavour the Gin.

What is a Steeped Gin, to make a steeped Gin, which is the most common way to make Gin, the Gin makers put their botanicals in the still boiler along with the spirit and then leave it for 24 hours. After that they boil it with the botanical's still in it to get the spirit from it.

Vapour infused Gin is different what they do is they have a special basket which they put the botanical's and then they pass the spirit vapour over it and the vapour picks up the flavours on the way.

Step 1: what you need

For this instructable you will need a Pot Still, here is my instructable on how to build one.


the other bits you will need are

for the Spirit

5 KG White Sugar

1 X Tube of tomato puree

1 X Lemon

50 g of baker’s yeast, You could use a couple of packets of baker’s yeast but it will take longer to ferment but the result will be the same.

Clean water

The Botanicals

some of these might be tricky to get hold of, and some of them are very expensive.

20g Juniper Berries

10g Coriander Seeds

2g cubeb berries (this is an African pepper corn)

2g Grains of Paradise

2g Cassia Bark ( you could use a cinnamon stick but i would use much less of it if you do)

2g Powdered Liquorice root

2g Angelica root

2g Bitter Almond, now in the UK and US  this is a listed poison due to the cyanide content, if you can get them you can use bitter peach kernels if not then you will have to do what I did and use a splash of Almond Extract but make sure it was made with bitter almonds. I also threw in some regular almonds for good measure.

Lemon peel (get an unwaxed lemon if you can)

0.2g - 0.3g of orris root powder

if you want to make Bombay Sapphire east then add the following as well

0.2g black pepper corns

0.2g lemon grass

other equipment

a tub for the botanical's to go in

a pestle and mortar to mash the stuff up, you don't want to turn it in to powder so don't use an electric grinder, you could use a bag and a wine bottle if you are stuck.

a Hydrometer that is for spirits

a Wine Hydrometer

a testing / ample tube

a 25L Fermentation vessel with an air lock

a long spoon


some glass jars

a glass demi john or a couple of 2 litre bottles to store the distillate in afterwards
<p>If you press down your botanicals too hard in the infuser, and the alcohol vapor can't reach the Liebich cooler, wouldn't the pressure build up? Is it a good idea to install a simple pressure valve in the cag of my homemade still for safety? </p>
potentially yes, which is why you put them in loosely and use the scrubbers to hold them in. you would have to pack them in fairly hard to cause full blockage
Hi looks awesome but I was going to use the steeping method. Are all weights/measurements for 25 litres? Thanks
yes, but I found the flavour too strong so halve the quantitys
That's great thanks I tried one my self before I seen this thread. And same I put far to much cloves in overpowering to say the least. Thanks for response much appreciated
<p>Sounds like a nice recipe. One question though, why do you put all the botanicals in a little bag? why not just mix them in with the spirit/water solution and distill the lot?</p><p>Also just as an FYI be reason the solution goes cloudy when you mix alcohol with water is because alcohol isnt really soluble in water. Its a largely non polar molecule however being that its an alcohol the OH functional group at the end of its chain is polar so its because of this that its able to mix with water however somewhat reluctantly. Initially you kind of get an emulsion with little beads of alcohol mixing with the water making it appear white.</p>
the reason is because this is a Vapour infused Gin, if you want to mix it all in the boiler then you would have to leave it to steep for 24 hours and you would lose flavour.<br><br>the reason it goes cloudy is because there are too many oils as I was using too many botanicals, if I did it again I would halve my botanicals.
<p>ah ok, so basically they came out of solution when you diluted the alcohol?</p><p>Do you lose flavour via steeping because the volatiles oxidize or do they just remain in the liquid of the still? I would have thought steeping it would enhance the flavour? so basically you put all the ground botanicals in a wide containter like a tea bag and sit it somewhere above the liquid so it will become infused by the steam.</p><p>Thanks for your help. </p>
<p>steeping will reduce flavour, i dont know the science of why. its the method used by cheaper gins such as Gordons and Beefeater<br><br>the bag or net would be in the column as described in the instructable</p>
<p>So do the botanicals not block the vapor from rising trough the head? Seems like a pretty condens pack of herbs to go through? </p>
<p>no they don't, you don't pack them in tight, just put them in loose then put the packing in behind them to hold them there.</p><p>the steam finds it way around them and through them</p>
<p>awesome thanks. </p>
<p>Hi,</p><p>Where did you get your fermenter? I'm struggling to find a decent one...</p>
I'm in the UK and I just bought mine in WIlkos, but you can get them in homebrew shops or on ebay. mine is a 23L bucket fermenter.
<p>Out here in the Pacific Northwest of the USA they make a gin using Douglas Fir branch tips and I've heard of them doing the same with spruce tips (the new growth in early spring) Would you just use a few tips in place of your juniper berries? </p>
I have no idea to be honest, I have never heard of it, but I would assume it would be an extra to the berrys
<p>If you are interested in distilling you should check out <a href="http://www.distillingliquor.com" rel="nofollow">http://www.distillingliquor.com</a></p>
<p>I have an air still for distalation, (http://stillspirits.com/products/turbo-air-still) do I still need to throw away the first 100ml or does the air still get rid of the methanol and acetone, etc?</p><p>Great instructions by the way, thanks.</p>
no it wont take it out as far as I am aware
<p>I am experimenting with Gin production and have expirienced loching which is dissapointing to see after all the effort. The link below might be of help</p><p><a href="http://adiforums.com/index.php?showtopic=2366" rel="nofollow">http://adiforums.com/index.php?showtopic=2366</a></p><p>good luck</p>
<p>Just to let you know, I believe the cloudiness is due to louching (to cause something to louche). That's the term for when the essential oils in absinthe mix with the water you add to it before you drink it. It's basically an emulsion forming. The gin should also have essential oils in it from all the botanicals. </p>
I think you meant &quot;second distillation&quot; in step 5. <br> <br>Great work BTW
opps! lol well spotted, and thats why you shouldnt write instructables on only 4 hours sleep lol I have updated it now. thanks.