 Rank: Newbie Groups: Registered
Joined: 5/2/2011(UTC)
Posts: 3
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i'm new to the world of distilling and want to try to make absinthe. i have a recipe for the maceration and the coloring herbs, but i can't find what to use as a base. is it just a sugar neutral or something else? thanks in advance for your knowledge and time.
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 Rank: Advanced Member Groups: Registered
Joined: 9/27/2007(UTC)
Posts: 168
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"I've made absinthe a few times and have used a sugar based distillate for the maceration, redistilled, did the 2nd maceration for color and it came out great.
Once, I was running short of time and actually bought about 5 bottles of the cheap red wine that comes in the 4 liter bottles and distilled them for process.
Enjoy the process,
TS"
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Rank: Newbie Groups: Registered
Joined: 5/2/2011(UTC)
Posts: 3
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thanks a bunch tikisteve, actually the recipe for the maceration that i will be using is one you posted awhile back hoping all goes well
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Rank: Advanced Member Groups: Registered
Joined: 9/27/2007(UTC)
Posts: 168
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"Very good aciddragon,
Just a tip, if you decide to crush any of the seeds make sure they are coarsely crushed, if they are too fine, it will be harder to filter them out before you redistill. I've done them whole, coarse, fine and found not much difference in flavor. Also, if you find it too bitter to drink after the second maceration just redistill and omit the wormwood and veronica for the coloring.
I had friends who loved it more bitter and some who didn't...and some who were just afraid of it. :)
Cheers!
TS"
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Rank: Newbie Groups: Registered
Joined: 5/2/2011(UTC)
Posts: 3
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one more question if you don't mind, do i toast the seeds or leave them raw
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Rank: Advanced Member Groups: Registered
Joined: 9/27/2007(UTC)
Posts: 168
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Rank: Advanced Member Groups: Registered
Joined: 12/6/2011(UTC)
Posts: 161
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anyone have a good recipe i been searching cant find one thanks
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Rank: Advanced Member Groups: Registered
Joined: 12/6/2011(UTC)
Posts: 161
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"Recipe #1 - Spanish Absinthe
(Primary Maceration for Distillation - 1.5 liters)
4 grams - Common ""Grand"" Wormwood
8 grams - Green Anise (Seeds)
6 grams - Fennel Seed
12 grams - Star Anise
2 grams - Angelica root
1 gram - Coriander
Finish - To add color and aromatics:
2 grams - Hyssop
3 grams - Melissa (Lemon Balm)
Recipe # 2 - Suisse la Bleue
(Primary Maceration for Distillation - 1.5 liters)
4 grams - Common ""Grand"" Wormwood
8 grams - Green Anise (Seeds)
6 gram Fennel Seed
4 grams - Star Anise
3 grams - Peppermint Leaf
2 grams - Hyssop
2 grams - Angelica root
Note: Suisse la Bleue style absinthe is clear and does not require a finish to add color.
Recipe #3 - French Absinthe
(Primary Maceration for Distillation - 1.5 liters)
3 grams - Common ""Grand"" Wormwood
4 grams - Green Anise (Seeds)
2 gram - Fennel Seed
2 grams - Star Anise
2 grams - Angelica root
1 gram - Coriander
Finish - To add color and aromatics:
2 grams - Hyssop
2 gram - Melissa
Recipe #4 - Winston's La Fee Verte (Absinthe)
(Primary Maceration for Distillation - 1.5 liters)
4 grams - Common ""Grand"" Wormwood
6 grams - Green Anise (Seeds)
4 gram - Fennel Seed
8 grams - Star Anise
2 gram - Hyssop
4 grams - Peppermint Leaf
2 grams - Angelica root
Finish - To add color and aromatics:
2 grams - Hyssop
2 grams Melissa
4 grams - Peppermint Leaf"
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