yeah i know that there is lots of good recipes and info on this site which i already have read so please help out for a success.
This started out as a recipe, but seems to have turned into a how-to. I hope it helps in any case. Sorry about the length.
It's a bit difficult to write out my recipes, as I don't use any sort of measuring equipment other than my senses, so the measurements will all be approximations and guesses. This style of making Absinthe produces something different every batch, but for me that just makes it more interesting.
Step One: Creating the High Proof Alcohol.
I start the process with about 5 liters of the cheapest vodka I can find. $7.99 per 1.75 liter is a good find. Make sure it's 80 proof (40%) – sometimes the really cheap stuff is only 20%.
To that I add leftover wine, sherry, port, and/or brandy. If I don't have any wine dregs I'll buy a box of cheap burgundy to go in the mix. The point is to add some good fruit and ‘brandy’ characteristics. I'd use good brandy as my starting point, but that'd get a bit pricy. Adding Port and/or Sherry to the initial distillation works remarkably well.
To this initial distillation also gets added a bunch of fresh mint (Spearmint, because that's what's available. Peppermint would probably work as well or better.) Blend it in a blender with a liter or two of vodka and throw it in the still.
To this first batch, I'll also occasionally add Star Anise, Licorice Root, Anise seed, Caraway Seed. That or a bottle of Herbsaint or Pernod (or some other Absinthe Substitute someone might have given me. It's a great way to get rid of that nasty bottle of what is supposed to pass for Absinthe.) Remarkably the Anise flavors carry through all the distillations.
The still I use is a short open-column still attached to a five gallon pot, and with this starting liquor I usually get an output of between 83% - 70% Ethanol.
I pull it off in 1.5 liter amounts, and usually end up with about 2 - 3 liters of appx. 75% - 78% ethanol and another 3 liters of weaker stuff (in 1.5 liter batches – about 60% and 40% perhaps.)
I don’t always stop at the first sign of yellowing (usually around 20% ethanol) but will continue on collecting low wines until it starts to taste nasty.
This is where the art of distillation plays a big factor. If your distillate tastes nasty at this point then your Absinthe is going to taste nasty.
There are plenty of websites about Home Distillation and how to build a good still. Practice and Experiment until you can produce something drinkable. And especially work out the bugs from your still. Blowing off a gallon of Fine Absinthe into the atmosphere is not an experience I'd wish on anyone.
Step Two: The First Soak.
This first soaking of herbs is what is going to add all the interesting bits to the Absinthe – the esters and oils that account for much of the taste and for the opalescence that true Absinthe exhibits.
All of the herbs take a quick spin through the coffee grinder before being added.
For determining amounts, use your best judgement. I recommend soaking a bit of the herb in some of the alcohol, and then tasting the result.
Some of the tastes won't come through the next distillation, but it'll give you a good palette to work with later.
To the High Proof fraction I add:
About a cup of Wormwood (A.Absinthium) (dried flowers and leaves).
Half cup or more of Hyssop.
Quarter cup of dried Lemon peel.
Some (some means between 1 and 4 tablespoons):
Calamus Root (Sweet Flag)
Angelica root
Coriander Seed (more is better)
Star Anise
Licorice root
Sage (more can be interesting)
Juniper Berries (more can be good).
A little of (heaping tablespoon or less):
Mugwort
Motherwort
Fennel (seed)
Anise seed
Dill
Pennyroyal
Fir tips (rarely)
Rosemary (more can be interesting)
Melissa (Lemon Balm)
Oregano.
A bit of (heaping teaspoon or less):
Allspice
Cinnamon
Bay leaves
Cardamom (more can be strange).
I'll also add some of whatever fresh herbs are growing in the garden at the time – this may include thyme, basil, catnip, mint, lavender, orange blossoms, rose petals, whatever.
Any herb that soaks out any color other than bright green should go in this step. Oak chips and rose petals for example. Although I don't know about distilling after adding oak chips, sounds kind of scary, but you get what I mean.
Let this mixture soak for a day or two.
Step Three: Slow Dilution of the Soak.
Over the next few days add a cup or three of your lesser proof distillate each day. It helps to have a very large jar with a good lid for this. The one I use is two gallons with a wide mouth.
The reason for this step is that different flavors and plant compounds come out at different alcohol strengths. You'll want to get as much as possible out of the herbs so you'll have something to work with in the next steps.
Step Four: Final Distillation.
Add your low wines and perhaps a little water.
This distillation proceeds much like the first, but you should collect the fractions in about 1 liter intervals.
I'll usually change the fraction whenever there's a change in the taste of the distillate. It happens more often in the first part of the run.
Step Five: Blending.
This step is less complicated than it may sound.
Basically just take your High Proof (75% or better) fractions and taste them.
Do this by mixing a few milliliters with a little water and smelling and tasting the result. Once you know what your fractions taste like, you can mix them to emphasize the flavors you prefer.
You can of course just mix all your high proof fractions together, but I find I get a better result with a little blending.
When you’ve achieved a good blend of your High Proof distillates, congratulations, you've made Schnapps!
Step Six: Greening.
This step adds the green color (from Chlorophyll) and various grassy and herbal characteristics.
Add approximately:
Quarter to half cup Hyssop.
Quarter cup Lemon Balm.
Quarter cup (more or less) Roman Wormwood (A.Pontica)
Quarter cup (or less) of dried lemon peel.
Quarter cup (to taste) of Coriander.
A little A.Absinthium (extra bitterness, which I like.)
Some of any of the green herbs listed above.
A tablespoon (or more) of Star Anise.
Yeah, the Anise flavor can be a bit overpowering, but it counteracts the bitterness, so you risk having a very bitter ‘grassy’ Absinthe if you don't add it.
Don't worry; the taste will grow on you.
Be careful with the Wormwoods, they'll make a very bitter brew very quickly if you don't watch it.
You would think at this point that adding fresh herbs would be a good idea, but I've found they tend to make the liquor a bit brownish, and they also seem to absorb more flavors than they impart.
Step Seven: Dilution.
When your solution is green enough (a day or three) you can then start diluting the mix with your lesser strength distillates.
Here again, tasting is the key.
Taste your (diluted) Absinthe, taste your (diluted) distillates. Mix according to taste.
This is also your chance to add more herbs to adjust the flavors. Just remember to add in small amounts and let it sit for a while before diluting it to drinking strength for the taste test.
An alcoholmeter is fairly necessary for this step – you can usually pick up one at a homebrew store or get one online.
In a pinch you could always ‘Proof’ it: wet a little black powder with it and see if it burns. If it does, it’s more than 50% ethanol.
If you don’t have black powder, you can put about 10mls on the bottom of a soda can and light it with a lighter. You should end up with only a few mils of liquid when it finishes burning.
I normally dilute my Absinthe to 68% (176 proof) according to tradition.
Occasionally it comes out anywhere from there to as low as 62%. Much lower than that and you risk it becoming cloudy.
If you totally botch it up at this point, you can always re-distill the batch and start the greening process over.
Step Eight: Filter and Bottle.
I use basket style coffee filters in a wire strainer in a large funnel. The liquor on the top of the greening jar gets quite clear by itself after sitting for a day, but once you stir up the herbs at the bottom your coffee filters will clog fairly quickly.
Be patient.
I usually filter into another large jar, then bottle from there. Having a full funnel of Absinthe tip out of a wine bottle neck isn't all that fun.
Dark green bottles are best (wine bottles work great) as light will turn your Absinthe from a brilliant green to a murky brown.
Step Nine: Does this really need to be said?
Enjoy!