In times of confinement, we look for activities ;) Inventories of antisceptic gel are at their lowest in shops that are still open.
Why don't you try worrying about it at home yourself. Many recipes are available to help you be self-sufficient or to leave some for your friends on their porch!
We are pleased to announce that Ginius has been selected as a finalist for the Canada Post Electronic Commerce Awards in the category : Best young cyberenterprise - multi-channel sales. A huge thank you to all our customers from across Canada!
Making a barrel is not a time-consuming process, but it is an ancient art form. A good cooper can make one or two barrels a day. It is an old profession because technologies and manufacturing processes have not changed much in the last 1000 years.
The first step in the production of a barrel is to choose the tree. He These are generally American oak, French oak or sometimes Hungarian oak. If we are talking about American oak, it has probably been grown somewhere in Iowa, Missouri, Ohio or Kentucky (United States). French oak grows in the forests of the Alliers, Limousin, Nevers, Vosgues and Troncais (France). Once the cooper cuts the trees, they are put outside for two or three years to be well dried by the seasons. It is necessary to let the work of time produce the desired aromas, such as vanilla. It will also help winegrowers to achieve the much sought-after woody taste.
You wonder where the cooper comes from. It comes from an old Latin word (cupa) or German (kupe), which means barrel in both languages. Over the years, the word transformed into a cooper has been used to describe a person who makes barrels.
Once the wood has been treated, a master cooper assembles about thirty different sized spans (usually a combination of thick, thin and medium walls) under the metal hoop and tries to shape the opposite end of the spans symmetrically, putting more and more hoops on the spans.
Par la suit Lcoopers choose the average level of roasting, but for white wine, for example, a light level of roasting is sufficient. The cooper knows that the high level of grilling will usually be used for bourbon. Once the diameter has been measured, the cooper cuts two circles from the flat wood and places them on the rings: the barrel is finished!
The liquid ages in the barrel for a year before being removed. After the first filling, the liquid has the most woody taste; after the second filling it tastes mainly vanilla; the third filling is considered neutral; it is therefore the last filling. After that, large companies sell the barrel either to the smallest wineries or to people who like to age their own creations or spirits at home.
For any questions write to me!
Gin is quite simple, it actually looks like a vodka flavoured with juniper berries to which herbs and spices are then added by a maceration process. You start at the beginning, and buy a bottle of vodka or neutral alcohol, preferably between 40 and 45% alcohol. Don't choose the best or the worst. I suggest that you Vodka Bolda Quebec vodka of excellent quality with an excellent price/quality ratio.
The bottom shelf vodka will need several filtrations to remove the overly hot alcohol sensation that will certainly hamper the final taste of your production. The "Top Shelf" will just cost too much for nothing. We stand in the middle, the choice is impressive.
Why vodka and not gin as a base?
In order to keep control of the juniper dosage, this is the body of your nanoproduction. Start modestly with a bottle, not 20 Liters.
The steps are important, the instructions are included in the DIY-GINkit Ginius. The maceration time must be accurate to the hour and must be filtered thoroughly using a simple BRITA and taking care to replace the filter cassette frequently.
Once the steps are completed, you should get a product of a beautiful golden color typical to a successful "small batch". Our Ginius Ginkit, thanks to the labels provided, allows you to personalize your production and enjoy it or even offer it to friends!
You can also consult our "step by step" on production by maceration.
Each Gin is unique, with Ginuis, create your own.
Do not hesitate to write to me for any questions or requests for information.
Cheers,
Martin, Artisan-Ginmaker
I was recently with friends and we were talking about creation in all its forms. Today, there are miles and a few things to entertain and let go of his imagination.
Un ami me demandait "Mais pourquoi t'as décider de faire ça, ça prends du temps." Il, a tout à fait raison. Je lui ai raconter l'histoire derrière le projet de Ginius. Au départ, je croyais que faire de la distillation était réservé aux scientifiques terrés dans leur sous-sol, ce qui n'est pas faux. Après plusieurs recherches et rencontres avec des partenaires potentiels, j'ai compris que la voie n'est pas longue et compliquée, c'est l'histoire d'une vie ! Comme, j'aime quand ça bouge, j'ai décidé de déconstruire la production
In carrying out this process, I decided to change my focus and concentrate on an avenue that was not still Exploited, the democratization of this product. In any case, with the standards, the test batteries and the approvals of state monopolies, the new wave of gin enthusiasts would have passed before the first bottle was released.
The Ginius Ginkit and its accessories offer the possibility to create even my recipe, produce it, bottle it, taste it and even offer it as a gift. You only have to follow the 4 simple steps by providing you with any neutral alcohol available in a monopoly branch and start production.
In the end you get a unique product, which leaves no one indifferent. Moreover, thanks to the available refills you can try other botanical mixtures and repeat the experience endlessly. The accessories supplied with the Ginius GinKit are of excellent quality and you can use them for other occasions in the kitchen.
Try it and you'll see, it's a simple, unique project that is sure to surprise many.
If you have any questions do not hesitate!
Martin / Artisan-GinMaker
