Inspired by the other distillation thread: help me distill my absinthe - Tilted Forum Project Discussion Community

MSD · 09-07-2005, 08:46 PM

I've made a bottle of absinthe before, but according to what I've heard, it's not worthy of being called absinthe if it hasn't been distilled. What I need is actual people responding directly to my question rather than some moonshine junkie's website walkthrough.

Here's what I know so far:

I need a pot, a copper tube wrapped into a spiral with a cooling shroud around it, and a reciever.

I want the stuff that boils off at ~78°C, and I need to change the reciever when it turns yellow

Has anyone distilled their own before, and can anyone help me out?

ChasingAmy · 09-10-2005, 10:49 AM

I would think that it wasn't truely "worthy" absinthe unless it contained wormwood... so will it ever close to the real thing? =D Just a question. Maybe there is wormwood.

Anways, don't have any experience with stills.

Good luck though, hope you are finding what you are looking for!

MSD · 09-13-2005, 02:04 PM

Quote:

Originally Posted by ChasingAmy

I would think that it wasn't truely "worthy" absinthe unless it contained wormwood... so will it ever close to the real thing? =D Just a question. Maybe there is wormwood.

Anways, don't have any experience with stills.

Good luck though, hope you are finding what you are looking for!

Of course it has wormwood in it, along with some other wonderful herbs and spices.

Uncle Pony · 09-13-2005, 09:14 PM

Read the moonshine junkies website walkthrough. A still is a still.

Or be a tight ass and pour it all in a bucket and put it in the deep freezer overnight. Pour whatever doesn't freeze into a bottle and drink it.

Either way you're seperating the alcohol. That all distillation does anyway. Distillation strips most of the flavor out of the alcohol and leaves it tasting like paint thinner. The "flavor" in whiskies and bourbons mostly comes from the aging in oak casks. Whiskies and bourbons are done in a reflux still. Brandies are distilled wines done in a pot still. With a pot still you don't get the alcohol yield but you get a lot of flavor retention.

You have to decide what you're looking for; more flavor or more alcohol and go from there.

Pot still - Don't count on more than a 30% alcohol yield, but you will have more flavor.
Reflux still - More alcohol (40% or higher), less flavor without aging.

ChasingAmy · 09-14-2005, 05:26 PM

Quote:

Originally Posted by MrSelfDestruct

Of course it has wormwood in it, along with some other wonderful herbs and spices.

Kick ass! Whats you address again? hahaha.

How'd you get the wormwood? Is it hard to come by/pertain? Sounds like something I would love to get so that I could make some real absinthe too!!

Good luck again!

theguyondacouch · 09-16-2005, 02:24 PM

Quote:

Originally Posted by ChasingAmy

Kick ass! Whats you address again? hahaha.

How'd you get the wormwood? Is it hard to come by/pertain? Sounds like something I would love to get so that I could make some real absinthe too!!

Good luck again!

I'm considering growiing it this coming year. http://www.swallowtailgardenseeds.co.../wormwood.html

09-07-2005, 08:46 PM	#1 (permalink)
MSD The sky calls to us ... Super Moderator Location: CT	Inspired by the other distillation thread: help me distill my absinthe I've made a bottle of absinthe before, but according to what I've heard, it's not worthy of being called absinthe if it hasn't been distilled. What I need is actual people responding directly to my question rather than some moonshine junkie's website walkthrough. Here's what I know so far: I need a pot, a copper tube wrapped into a spiral with a cooling shroud around it, and a reciever. I want the stuff that boils off at ~78°C, and I need to change the reciever when it turns yellow Has anyone distilled their own before, and can anyone help me out? Last edited by MSD; 09-13-2005 at 02:04 PM..

09-10-2005, 10:49 AM	#2 (permalink)
ChasingAmy Single :) FFA Location: Prince George, British Columbia	I would think that it wasn't truely "worthy" absinthe unless it contained wormwood... so will it ever close to the real thing? =D Just a question. Maybe there is wormwood. Anways, don't have any experience with stills. Good luck though, hope you are finding what you are looking for! __________________ Don't you know about the bird?

09-13-2005, 09:14 PM	#4 (permalink)
Uncle Pony Crazy	Read the moonshine junkies website walkthrough. A still is a still. Or be a tight ass and pour it all in a bucket and put it in the deep freezer overnight. Pour whatever doesn't freeze into a bottle and drink it. Either way you're seperating the alcohol. That all distillation does anyway. Distillation strips most of the flavor out of the alcohol and leaves it tasting like paint thinner. The "flavor" in whiskies and bourbons mostly comes from the aging in oak casks. Whiskies and bourbons are done in a reflux still. Brandies are distilled wines done in a pot still. With a pot still you don't get the alcohol yield but you get a lot of flavor retention. You have to decide what you're looking for; more flavor or more alcohol and go from there. Pot still - Don't count on more than a 30% alcohol yield, but you will have more flavor. Reflux still - More alcohol (40% or higher), less flavor without aging.