I will be vlogging my absinthe recipe & the making of it, if anyone is interested. Don’t worry I’ll answer all of your questions and address all of your comments in the video, but you need to have them here within the next 12 hours.
I’m sure you have that one question… we all do.
All I know about absinthe is that it is an alcohol made with wormwood, and that it is called “green fairy”. What are the effects of the active alkaloid(s) of the wormwood plant, and how does the absinthe experience differ from the effects of regular alcohol?
How on earth do you keep yourself from “sampling” for the entire two month process?! I failed completely when I made Damson Gin last year. A gallon had been sampled within a month of it being first put into the Demijohn :)
How much are you gonna make? You say this is your recipe – how many times have you made it?
@snaysler, I will answer this in the video.
@charliep121, My way? I will have absinthe by this weekend ready to drink. I am going off other recipes, and this will be my first time making it. You will get to see the set-up… Since I’m a chemistry kid I will be doing it by brute force with equipment most people don’t have.
Lol you drank a gallon of gin in a month?! gross! haha. Thats why you should make 5 gallons! yeaaaaah!!
MAJOR delays in making this. Was not given packages on time, very hard to find 151 proof wine-spirits [anywhere]. Apparently Cognac is 151 proof wine spirits when in the cask (barrel) but they dilut it with water when they ship it out under its branded name (bummer!).
Anyway, I hope to get this project finished over the weekend.
P.S. “Properly made” absinthe is not a psychoactive in regular amounts. Thuljone is the active component in wormwood, however, when distilled, thujone is not volatile, so it does not end up in the final product.
Absinthe that isn’t distilled is very poisonous, as thujone itself is quite toxic in the amounts in wormwood, however, you can add wormwood to your distilled product after distillation to give it a bit of a psychoactive “kick”.
Allowing the wormwood to steep in the distillate product for a brief period (few hours or half day) will allow thuljone to be sensed in the drink.
I am not sure, at the moment, which route I will take yet. To start I’ll probably avoid killing myself so I will not add wormwood to the final product.
@versai, … I know what ever clear is, the wine spirits has a much more distinct taste and is the appropriate alcohol to use, but I may have to resort to grain alcohol.
@charliep121, I’ve smoked DMT while intoxicated. I … don’t know if I recommend it. You are much more apt to get a break through because you are less inhibited by the intensity of the first few seconds.
Otherwise… hmm. I’ve only ever done alcohol and kratom (not good on liver / kidneys, I’m sure) and that is very odd. Kratom kind of inhibits alcohols effects so you don’t feel very drunk at all, like cocaine does, but once you’re kratom wears off, you face plant in intoxication.
@ijesuschrist, interesting ! Good luck! My grandparents always make their home made kinds of alcohol (takes a couple of months usually), and it tastes absolutely fabulous !
What kind of gear do you use? And what are the percentages of material you use? Good luck mate, keep us informed about your progress!
@filipek, I posted the video a couple replies up. what kind do they make? Wines and beers??
The percentages are from http://absinthe.msjekyll.com/recipe.html
@splashartist, I think I did fuck it up! Hah. It smells absolutely terrible, and I think my heat was too high so it ended up “burning” the flavors… :( We will see though, still have to distill.
The usually make some sorts of wine and stronger alcohols (would call it wodka with a flavor). They use all kind of fruits from what I know.
The gear they use definitely is not as detailed and advanced as yours. They use the same gear as they have been using 50 years ago. Very simply but very effective though. I just do not know what it is called, it is just a big round glass bowl, with some kind of spiral glass thing on top of it. As far as I know this is the only thing they use, and they just add ingredients in the right proportions on the right time. But as I said, this process takes a couple of months (maybe weeks) and I think it is simply based on the fermentation of the food products (?).