See msg 13168 for commercial absinthe recipes based on historical references. WalMessage 1 of 41 , Sep 1, 2003View SourceSee msg 13168 for commercial absinthe recipes based on historical
--- In Distillers@yahoogroups.com, maxime belair <maxime_belair@y...>
> Ok, but if I understand well sage contains 15-35%
> thujone and artemisia absinthium only contains 1%
> Following the recipe (1tbsp of wormwood per litre of
> wine) I should reduce this quantity using sage. If I
> don't it is going to be to strong in thujone I guess.
> What do you think about it?
> Personnally I would use 40% alcohol instead of wine
> and soak for 12 hours just to experiment before I
> build my still.
> Max B.
> Lèche-vitrine ou lèche-écran ?
The louche is good, but I usually cheat by putting in straight ice cubes and letting them melt a bit before drinking. I m never patient enough to chill waterMessage 41 of 41 , Dec 12 7:28 AMView Source
The louche is good, but I usually cheat by putting in straight ice cubes and letting them melt a bit before
drinking. I’m never patient enough to chill water first ;)
--- Erie Hollow <eriehollow@...> wrote:
> I filter out the herbs before it goes into the pot. I think that basicallytry
> the time equals the heat in our two approaches. Next batch, I'm going to
> your hibiscus flower idea ;)The few bits I've been able to collect on the 'net has shown that
commercial/traditional distilleries run the full maceration without straining
the herbs. Does yours louche well?
I've noticed a bit of fading in my hibicus batch...it's gone from a nice deep
pinkish red to something a bit paler. It was made at the end of August.