- I feel that I should point out here that there is quite a bit of
debate as to whether thujone is actually the "active" ingredient in
Absinthe. Rather, it's the combined effect of all the herbs plus the
alcohol. So called "strong" absinthe brands that boast extremely
high thujone content seem to universaly suck, and if you can get it
down, provide no extra buzz. You should probably buy a decent
commercial brand before making any so you'll know what you're after.
--- 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 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.