Anise Essence

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Anise Essence

Postby artooks » Sun Nov 12, 2017 6:44 pm

Hi Everyone,

From what I read in the forum, some people makes gin essences to make gin, well I have been thinking about doing the same for Anise as well, that I am going to use it to make RAKI - Turkish Anise Based Spirit, I also have a recipe about how to make RAKI, when you read it normally at second distillation you distill it with Anise in the boiler, this is the normal procedure, but some people also do it with Pure Anise essential oil as well which works, so why not do it as an essence I wanted to get your opinion about it do you think this could work ? Is it possible ?

Thanks
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Re: Anise Essence

Postby kiwi Bruce » Sun Dec 24, 2017 9:38 am

Have a look under the Posts for Absinthe...a lot of HD's, including myself, have used essences to make Abs and other spirits. It's not a purist approach, but they aren't coming to your house to have a drink of it...so don't invite any. :lol:
I'm not insane...I just help out at the assilum when they're low on patients.(1958 Goon Show)
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Re: Anise Essence

Postby NZChris » Sun Dec 24, 2017 10:03 am

Run some grappa in a gin still loaded with anise to make the essence, then blend it back with the grappa to get the intensity you want.
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Re: Anise Essence

Postby artooks » Sun Dec 24, 2017 10:31 am

Thanks guys, but I need a rough amount to start trying it, can you please give me a rough explanation and the amount on how to do it please.
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Re: Anise Essence

Postby Bushman » Sun Dec 24, 2017 10:48 am

Check this thread out in the essential oil section.
viewtopic.php?f=95&t=63991
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Re: Anise Essence

Postby NZChris » Sun Dec 24, 2017 11:38 am

If you make an essence the amount of anise doesn't matter. Put enough in to flavor more than one batch, it will keep for years.
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Re: Anise Essence

Postby kimbodious » Sun Dec 24, 2017 1:09 pm

15 drops of Aniseed essential oil per litre
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Re: Anise Essence

Postby esxman » Fri Jan 26, 2018 12:23 am

Hi from Greece , land of raki and ouzo

The raki on Crete is traditionally from the leftovers from the grape harvest , some commercial firms have an upmarket raki made from the tailings of cabernet grapes , its as dear as whisky !
I make my raki from shiraz or sirah grapes from the garden, they make a good red wine .
I have made ouzo using concentrated oil of anise , leaving the oil in 64% abv raki for a week or so , then putting it back into the still and redistilling and cutting to 40% , but the end product is not bright like say one of the top ouzos .
I have done a lot of research and more than one manufacturer has a list as follows :- star anise or glykanisos ( thats a tiny anise seed ), fennel , mastic , cardamon,coriander,cloves .List is very similar to a gin or rum concoction.
I used this recipe and its much closer to the bought ouzo , than the star anise on it own . Hope that helps esxman
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