7262Re: Peter the Great's tipple
- Nov 14, 2002Russians use pot stills. You distillate strength depends on your
initial %abv of your wash, see - http://homedistiller.org graph in
Reflux Still Design. For vodka, whisky with a wash of 10%, the first
distillation is about 55%abv, second about 75%abv, third about 85%abv.
See msg 5125, 5135 for a description of making Lebanese arak. Also
msg 1261, 1307. They add the aniseed to the first distillation, steep
An Italian Zammu (Sambuca) by steeping - see msg 5732, 5735, 5773.
For convenience you can use pure aniseed essential oil -
Recipes No 7 & 8 on the Russian site are sweet anise vodka versions:
1) Sweet Anise Vodka (Anisette)
200 g finely crushed aniseed
12 litres vodka (double distilled)
1.6 kg sugar
1.2 litres water
Steep aniseed in vodka for 4 weeks. Redistill to obtain 9-10 litres
of flavored vodka. Prepare sugar syrup and add to vodka. If it
becomes cloudy you can use a clarifying agent like 1 beaten egg white.
2) Sweet Anise Vodka (Anisette)
400 g aniseed
200 g star anise
200 g coriander
50 g fennel seed
12 l vodka (double distilled)
3.3 kg sugar
1.6 l water
Steep botanicals in vodka for 4 weeks. Redistill to obtain 10 l
flavored vodka.Prepare a sugar syrup and add to vodka.
--- In Distillers@y..., "potstillman" <potstillman@y...> wrote:
> I would like to try something like this - either turn it into a
> pastis, or sweeten it into something like Marie Brizzard.
> But my (stupid) question is - how strong is "double distilled"? It
> seems with different still types, this is a rather general
> expression. I ask because I don't make pure alcohol with my
> potstill, only schnapps. I'm not a 20l-turbo-yeast-sugar-wash
> person, and will instead buy some cheapo vodka to try this with -
> I need to know if I need to distill it before use ...
> --- In Distillers@y..., "waljaco" <waljaco@h...> wrote:
> > From the Russian sites, I learnt that Tsar Peter the First's
> > drink was an anise vodka, which goes against the idea that
> > prefer a flavorless vodka.
> > From http://www.stopka.ru/drink/samogon/samogon01.shtml Recipe No
> > is apparently the method used.
> > Anise vodka (Peter the Great's favorite)
> > 400 g aniseed
> > Additional 200 g crushed aniseed
> > 10 litres vodka (double distilled)
> > 5 litres water
> > Additional spring water
> > Crush the 400 g of aniseed to a powder. Macerate (steep) in 10
> > of vodka for 4 weeks. Add 5 litres water and redistill. To the
> > flavored distillate add an additional 200 g of coarsely crushed
> > aniseed and steep for an additional 4 weeks. Filter and dilute
> > spring water.
> > The site has other flavored vodkas that show a foreign influence
> > 'Carl the
Fifth', 'Wenger', 'Gdansk', 'English', 'Rosolis', 'Alchermes', 'Cardin
> > al', 'Spanish Tower'. Useful for those interested in old flavors.
> > Wal/Volodia
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