I just sent you a message, but I guess it must have gone e-mail
because I don't see it on the forum. (I guess I need to study the
message interface here a little more)
Anyway, in case absolutely nothing happend with my message
and it didn't go out at all I'll just repeat it here.
First, let me say that I think your design for the little coffee pot still
is absolutely brilliant. I love the simplicity and the fact that I can
watch the whole process through the little glass carafe.
I do have a few questions, I hope you don't mind.
1. Where did you find such a large cork?
2. Do you have problems with the cork popping out?
3. What are the actual dimensions of the condenser?
4. The little downstream tube that goes back into the still. Is that
for the condensed water to go back into the still?
5. How did you seal the ends of the condensor?
6. Will I be able to distill to the correct 68% to 75% alcohol that is
appropriate for absinthe?
7. How do you keep the herbs from burning on the bottom of the
pot? I actually considered putting a little hook on the bottom of
the cork and hanging the herbs in a bit of cheese cloth. Is that
Also thank you for the link to the recipies. Have you tried any of
the two posted on the site?
Again thanks for sharing your knowledge.
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.