I just checked it out! type absinthe into a search engine and go from there. Seems like some kick-ass stuff! let me know what you find out

Got it thanks!

Back 40? What does that mean? How much do you use in your recipes?

muscles and chips??

It sounds like this stuff actually works.

I ordered all the herbs i needed a few days ago thinking it was more hype than fact.

What is it like?
Is the buzz like a mushroom thing?

With the corn in your recipe, you will need to mash out in order to convert all of the starches into fermentable sugars. For this, you will need a source of Amylase Enzyme ,usually from malted barley,, and do a rest at 152-158 degrees F. If you are going to allow extra time for fermentation, and depending on the amount of corn, you may be able to get away without mashing by adding AG and Amylase along with your yeast. If you choose to mash, we offer a pH adjuster that will keep your mash at 5.2pH, which is optimal for the mashing process.

No- in order to obtain the extremely high-end results that we intended with the two bottle mix, you will make it to a total of 750ml. I would also suggest using 70% abv as a base.

I would like to point out to any would be absinthe makers to keep in mind that to make absinthe, avoid using common fennel, foeniculum vulgare ,the type that is purchased in a store or spice shop, and make sure that what you are using is Florence fennel, foeniculum vulgare/azoricum. The difference between these two seeds, in terms of flavor, is like night and day. Common fennel, if used instead of Florence fennel, will impart a very undesireable camphor-like flavor to the absinthe. Also, do NOT use common wormwood ,absinthium,in the coloring step. Make sure that only true Roman wormwood ,A.pontica, is used, otherwise you will be stuck with a product that has little in common flavor wise with true absinthe and will be horribly bitter. Also, if the Green devil product is purchased, even if distilled, it will not make absinthe. Products such as these are made by the uninformed for the uninformed.

Thujone has no relevance in any discussion of absinthe. Try doing a little more research

http://www.absintheonline.com/acatalog/about.html

Icarus: Sorry, poorly written I admit. Any distillation of common wormwood ,Artemisia Absinthium, flavored with a blend of other herbs namely fennel, anise, hyssop - hundreds of variations on these - will make a beverage called Absinthe ,Artemisia ABSINTHIUM,. This doesn't mean I would personally drink them or reccomend them. There have been numerous versions by many manufacturers over many years. Even the very particular Absinthe lovers recognize four 'grades' Ordinaire, semi-fine, fine, and suisse. Czech Absinthe tastes like crap and shouldn't be drunk, yet I believe it is still absinthe ,even the ones that are merely macerations,. It's like saying Manhattan clam chowder isn't really clam chowder because it is tomato based - says who? Tastes are different. Green Devil herb packets don't work by themselves, but they contain the raw inredients that could make ,with distillation and some modifications, an acceptable product. I see you referencing some of the same recipes as did I above. You must see that they are all virtually the same combination of herbs - give or take. I heartily agree that quality of herbs is crucial. The herb suppliers I mentioned are probably not the best source, but the recipes are right on.

As for Thujone, Sonoman. Many would dissagree with your statement. Although most 'classic' pre ban ,quality, absinthes have very little thujone content, again, there are many kinds and many tastes. Thujone has a scientifically documented effect on brain activity ,no hallucinations - sorry,. It may have no significance in the quality or with the types and brands you like, but is an integral part of the absinthe topic overall. Throughout the world Absinthe has evolved ,or de-evolved as the specific case may be,over time, but having choices makes it great. Try being a little more open minded.