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I know ultrasound treatment has been discussed here a number of times already but those posts usually talk about brandy and whisky and only briefly touch upon ultrasound maturing of gin.
I have recently made a few small batches of gin and tried to treat them with ultrasound for 1 and then 2 hours and I must say that all the samples (untreated, treated for 1 hour and treated for 2 hours) tasted very differently. It seemed like the ultrasound brought forward the citrusy notes in my gin but unfortunately not always in a good way.
So I just want to ask if anyone has had any experience with it and some recommendations. I am fairly new to distilling and I feel like there is so much I still don´t know.
Thanks for any comments,