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Distilling Arak

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  • waljaco
    By chance came across http://groups.google.com (soc.culturelebanon) Boudi Sahyoun had an article on Distilling Arak which came from Rayess Art of Lebanese
    Message 1 of 1 , Jun 4, 2002
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      By chance came across http://groups.google.com
      (soc.culturelebanon)
      Boudi Sahyoun had an article on Distilling Arak which came from
      'Rayess Art of Lebanese Cooking' by George N. Rayess.
      I was interested in the amount of aniseed used. Short summary:
      Grapes crushed and whole lot fermented.
      The whole lot put in a pot still and distilled.
      Distillate collected. Pot still cleaned out.
      Collected distillate put back in still for a second distillation -
      For each 6 gallons of alcohol (24 l) 4 gallons of water are added (16
      l)and 11 pounds of aniseed (5 kg).
      Soak aniseed in warm wash for 24 hours and then redistill.
      Arak is stored for 3 months before using.

      As a rough estimate this might be equivalent to 200 grams of aniseed
      for 1 litre of 40%abv or 1/2 tsp of aniseed oil/litre 40%abv assuming
      an essential oil yield of 1.5%.

      Wal
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