Mary O | London Dry Gin Distillers Recipe Kit

Hail Mary—our "workhorse" London Dry Gin kit for the serious home distiller. Inspired by the gold-standard cocktail spirits of London and named in honor of Queen Mary of Orange, Mary is a bold, high-oil, juniper-forward recipe designed to be proofed to 45% ABV. Featuring pure, classic botanicals and licorice root—the secret weapon of the pros for a creamy mouthfeel and natural sweetness—it delivers an uncompromising London Dry experience right from your still. Raise a toast to Lady Genever! cheers #distilsafely #enjoyresponsibly Option A: for the Craft Gin Purist (All-Grain from Scratch) Joe White Distillers Malt 7Kg Still Spirits | Distillers Yeast | Gin Still Spirits | Distiller Enzymes | Glucoamylase Still Spirits | Turbo Clear Still Spirits | Turbo Carbon Option B: for the Time Poor Distiller (Distillers Fresh Wort Kit) Distillers Wash Fresh Wort Kit Still Spirits | Distillers Yeast | Gin Still Spirits | Distiller Enzymes | Glucoamylase Still Spirits | Turbo Clear Still Spirits | Turbo Carbon Option C: for the Yield Seeker (Turbo Sugar Wash) Dextrose 7kg Still Spirits | Turbo Pure Pack (Yeast, Clear, Carbon) Mary Botanical Mix Ingredients: Botanical Quantity Character Juniper Berries 80 g The Piney Backbone Coriander Seed 40 g Citrus Lift & Spicy Bridge Licorice Root organic 8 g "Slick" Mouthfeel & Sweetness Angelica Root 8 g Fixative Orris Root 5 g Fixative Lemon Peel 7 g Citrus Zest Bitter Orange Peel 7 g Citrus Zest Cinnamon Quills 3 g Spice Black Pepper 5 g Spice Ginger Kibbled 3 g Spice Cardamom Green Pod 4 g Spice TOTAL 170g WASH METHOD: Option A: The Craft Purist (All-Grain from Scratch) Batch & Fermentation: Wash Size: 25 Litres Est. SG 1.070 FG: 1.014 Wash 7.5% ABV Final Product Approx. 4L Final Spirit 45% ABV Method: Mashing: Mill grain and mash in at 65°C for min 60min with a water mat ration of 3:1 (3L water to 1kg grain). Mash until starches are fully converted. Target pH for mash is between 5.0-5.5. Adjust using citric acid to bring the pH down or calcium carbonate to bring it up. Sparge: Fly sparge slowly with 77°C water until volume is 25L (approx. 8-10L) Fermentation: cool wort to 20-35°C and transfer to fermenter. Ideally the lower end to produce a cleaner neutral wash. Pitch Still Spirits | Distillers Yeast | Gin and Still Spirits | Distiller Enzymes | Glucoamylase maintain temperature and ferment until hydrometer readings are stable, FG 1.014 (approx. 7-10 days) Clearing: using Still Spirits | Turbo Clear and Still Spirits | Turbo Carbon will help ensure the base spirit is as neutral as possible before you add the botanicals. Follow directions on packet. Transfer: to boiler to prepare for distillation. Option B: The Time-Poor (Distillers Fresh Wort Kit) Batch & Fermentation: Wash Size: 25 Litres Est. SG 1.070 FG: 1.014 Wash 7.5% ABV Final Product Approx. 4L Final Spirit 45% ABV Method: Fermentation: warm wort to 20-35°C and transfer to fermenter add 3L of water to top up to 25L. Ideally warm to the lower end to produce a cleaner neutral wash. Pitch Still Spirits | Distillers Yeast | Gin and Still Spirits | Distiller Enzymes | Glucoamylase maintain temperature and ferment until hydrometer readings are stable, FG 1.014 (approx. 7-10 days) Clearing: using Still Spirits | Turbo Clear and Still Spirits | Turbo Carbon will help ensure the base spirit is as neutral as possible before you add the botanicals. Follow directions on packet. Transfer: to boiler to prepare for distillation. Option C: The High Yield (Turbo Sugar Wash) Batch & Fermentation: Wash Size: 25 Litres Est. SG 1.078 FG: 0.990 Wash 11% ABV Final Product Approx. 4L Final Spirit 45% ABV Method: Wash: Ensure all equipment is cleaned and sanitised before use. Fill Fermenter to 21L with water ideally RO or boiled then cooled water (ideal start temp 30°C). Stir in 6kg of Dextrose until fully dissolved. Target pH for wash is between 5.0-5.5. Adjust using citric acid to bring the pH down or calcium carbonate to bring it up. Fermentation: pitch Still Spirits | Turbo Pure at 20-24°C to produce a cleaner neutral wash. Maintain temperature and ferment until hydrometer readings are stable, FG 0.980 (approx. 6-7 days) Clearing: using Still Spirits | Turbo Clear and Still Spirits | Turbo Carbon will help ensure the base spirit is as neutral as possible before you add the botanicals. Follow directions on packet. Transfer: to boiler to prepare for distillation. DISTILLING DIRECTIONS: Stripping Run: Sanitation: ensure all equipment has been cleaned thoroughly before completing the distilling run. You want to create as neutral a spirit as possible to enhance the botanical flavours. Stripping run: do not add botanicals. Add the fully fermented and cleared wash to the boiler. Use a reflux still to produce a high yield neutral spirit. Foreshots: take the first 50ml and discard The Distillate: Collect the spirit in a single vessel. Stop collecting once you reach 20% ABV. Expected yield: approx. 6L Botanical Maceration: Collected spirit: Dilute your high-proof neutral spirit down to 50% ABV before adding the botanicals. Macerating the botanicals: Soak the botanicals and macerate in the neutral spirit. Let it steep for a 12–24 hours. Adding the botanicals: Add the botanicals to the reflux still into the boiler or botanical basket, alliteratively suspend in some muslin cloth to avoid burning on element. Proceed to spirit run. Spirit Run: Foreshots: take the first 50ml and discard Heads: Collect the next 500ml separately (smells like citrus and solvent). Hearts: Collect the spirit in 200ml jars, monitoring for changes in the ABV, flavour and smell. Tails: Stop collecting when the distillate gives dank, heavy, or cardboard smells and earthy flavours. Recommended not to drop below 40% as this will prevent the heavy oils from clouding the spirit and off flavours from the botanicals leeching. Blending cuts: Blend the cuts together monitoring flavour and smells. Dilute spirit: Using Reverse Osmosis (RO) water dilute your spirit down to 45% ABV, add slowly over 2 days to prevent louching. If using tap water, boil and let cool first to remove chloride. (Tap water will leave a slightly cloudy final spirit due to the water’s composition) Rest: Let the final spirit rest for a minimum of two weeks to allow the flavours to bind and the spirit to settle. Expected yield: approx. 4L Equipment Required: (NB: not included in Recipe Kit) 30 Litre AMPI HDPE Plastic Food Grade fermenter or larger with tight fitting lid Senior Airlock or S-Type Airlock and Grommet for Airlock Brewing Spoon - Plastic Alcometer 250mL Glass Measuring Cylinder HI98103 Checker pH Tester AIDS: Water Adjustments (Optimal fermentation pH between 5.0 - 5.5). You will need to buffer the fermentation to raise pH as it will drop quickly. Consider adding sodium bicarbonate or potassium bicarbonate at 1g/Litre (per final volume) to help buffer your fermentation pH back up to optimal pH levels during the fermentation. You will also need to feed your Yeast - Yeast Nutrients and DAP Calcium Carbonate (sold separately, NOT included in Kit) or sodium bicarbonate (Baking Soda) Citric Acid (sold separately, NOT included in Kit) Calcium Sulphate Gypsum (sold separately, NOT included in Kit) Further Reading and Learning: How To Make Gin: A Distillers Guide - Mile Hi Distilling Improve your Mead with Staggered Nutrient Additions | AHA The Joy of Home Distilling: The Ultimate Guide to Making Your Own Vodka, Whiskey, Rum, Brandy, Moonshine, and More - Rick Morris