- Just posted this on another forum, so thought I'd share it
Based on Erowid method:-
Fennel seed 25g
Star anise 11g
Coriander seed crushed 3.2g
Whole nutmegs crushed 2 off
Add all to jar, dampen with50ml water, and add 950ml 90-95% clean
spirit. Shake daily for 1 week. After 1 week add 550ml water and
leave 1 more day. Filter through muslim into a suitable distillation
I then distil the whole lot with glassware, but pot still will do. I
get stuff coming over about 35 C then it stops. Then at 80 Celsius I
get take off:-
then I stop as the distillate starts to turn yellow. I suppose its
down to tast what you collect here, but if you stop now you get no
Put all distillate collected into jar, add
lemon peel 1g
licourice root 4.2g chopped.
leave further 2 days then filter. Dilute to 70% and you get a non
bitter absinthe that louches etc... First batch I did I added 3g
wormwood at the latter stage but this was too bitter for me. You get
a yellowy green product, but its green apparently if you use fresh
material. All the above were dried.
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.