Title: How To Make Gin: A Distiller's Guide For Brewing Juniper Gin
Headings: 
How To Make Gin: A Distiller’s Guide For Brewing Juniper Gin
A Quick Background on The History of Gin
Sixteenth Century Netherlands
Introduced Into Great Britain
The Prohibition Days
How To Make Gin at Downslope Distilling
Picking Your Gin Mash Ingredients
Corn
Wheat
Malt
Making Your Gin Mash Recipe
Base Ingredients & Materials
Gin Mash Procedure
Fermenting Your Gin Mash Water
Materials
Fermentation
Note: Discard your test sample. Do not add it back into your whiskey mash!
Straining Your Gin Mash Water
Gin Botanicals
Distilling Your Fermented Gin Mash Water
Materials
Prepping and Cleaning Your Still
Adding Botanical Mix To Your Still Column
Running Your Still
Collecting Your Gin Distillate
Foreshots
Do not consume this part of your gin run!
Heads
Hearts
Tails
Diluting and Bottling Your Gin
Materials
Soaking Botanicals In Your Spirit
Conclusion

Content: Most gins are made using a variety of grain such as corn, barley or wheat. Although, there are many exceptions to this as well. Distilleries have been known to use honey, molasses, apples, potatoes, grapes, carrots and many other ingredients in their gin mash bills. For this walkthrough guide, we’ll be using wheat, rye, and malted barley for our gin mash ingredients. But feel free to use whatever ingredients you would like to for the first phase of distillation. Corn
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Wheat
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Malt
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Making Your Gin Mash Recipe
Base Ingredients & Materials
5 Gallons of Water
7 Pounds Flaked Maize (Corn)
2 Pounds Wheat Malt
1 Pound Distiller’s Malt
Turbo Yeast
Brew Mash Pot
Fermentation Bucket
Heat Source
Thermometer
Long Spoon
Gin Mash Procedure
Pour 5.5 gallons of water into your brew pot, and place on your heat source. Heat water to 165 °F. Turn off heat source when you reach 165 °F and immediately stir in 7 pounds of Flaked Maze (Corn) and 2 pounds of Wheat Malt. Stir the mixture continuously for 7 minutes. Check temperature and stir mixture for 30 seconds every 5 minutes until the temperature cools to 152 °F.