brought over from the old message boards:
AbsintheDrinker
05/01/03 11:34 AM
Subject: Absinthe, Amazing Still
Has anyone had good resulits using the Amazing Still technique (slow evaporation bucket still) - http://www.amazingstill.com? I think I had good results making Absinthe, and I'll share what I did, but I have some questions about the capabilities of this type of Still.
I didn't really worry about the fusels because I steeped my herbs in high proof (151) vodka. I steeped about 25 different herbs and spices (taken from many different recipes I've found on the internet, basing my judgement on what ratios I thought might taste best.) I steeped the herbs for about a week. Then strained them, not too finely - some of the herbs actually made it through. Diluted it with water to make about a 30% mash. Set up the amazing still and set the temperature to 60 degrees celcius. I've read that the higher the temperature, the higher the result proof and it is faster. This seemed to be true because in a few days, I had several liters of 57% alcohol.
The resulting absinthe was crystal clear, with a fairly strong herbal smell. I ran it through a Brita. It was slightly sweet with no bitter taste at all, with notes of Anise, Citrus, and Mint. It was somewhat weak in the flavor compared to most commercial Absinthe's.
I have several questions about the results. Is it true that if I use already filtered (commercial) Vodkas, then I won't really have to worry about the fusels?
Is the Amazing Still technique useful for extracting the essential oils?
The flavor was kind of weak. I did cut down the ratios on a few of the ingredients (I really cut down the amount of fennel.) Is this why it may be weak? Or could running it through the Brita strip out some of the flavours? This technique seemed to extract some of the essential oils, but how much was extracted compared to using a pot still?
Why wasn't it bitter, was the wormwood essential oil not extracted?
Anonymous
05/01/03 08:48 PM
Re: Absinthe, Amazing Still [re: AbsintheDrinker]
There are a lot of questions here so I'll try to answer a few. If you used a drinkable spirit to make the absinthe, then the feints have already been removed especially if you used a vodka or grain alcohol. Absinthe is not terribly bitter because the bitter absinthins are not too volatile and are left behind in the still. Lot's of recipes call for infusion with a small amount of wormwood after distillation to add some bitterness.
IMHO the use of the brita filter was a mistake because it removed some of the flavors that you wanted. I would only use it if there was a problem with the flavor of the final spirit.
I didn't go over the amazing still technique, but if it does not get very hot, it may not carry over some of the oils. Many of them have a higher molecular weight and consequently lower vapor pressure at ambient temperatures.
Chuck
AbsintheDrinker
05/02/03 09:36 AM
Re: Absinthe, Amazing Still [re: AbsintheDrinker]
Well, fortunately I only filtered the first 1/4 of the batch and the rest of the batch is distilling. I'll try using a coffee filter instead - I don't really trust not filtering at all, since the amazing still is made of plastic. I am distilling at 60 degrees celcius - through the amazing still, anyone know if that is enough heat to extract most of the essential oils?
big dawg
06/02/03 04:54 PM
Re: Absinthe, Amazing Still [re: AbsintheDrinker]
So, how much vodka in all did you use and how much water
did you add to make the wash? If you don't mind answering that is.
AbsintheDrinker
06/03/03 04:04 PM
Re: Absinthe, Amazing Still [re: big dawg]
I used about 5 liters of vodka, 3 liters of distilled water. The Vodka mix was about 120-140 proof (I let the herbs steep in 151 vodka, added distilled wine spirits, and 105 proof vodka.)
big dawg
06/05/03 01:02 AM
Re: Absinthe, Amazing Still [re: AbsintheDrinker]
So if ya don't mind my asking. Did ya have any problem getting the immersion heater to go as high as you did. I think ya said 60 right? Did ya keep the tails? I would think they would still have a bit of juice left in em. I do indeed appreciate this info. I have considered tryuing this myself.
AbsintheDrinker
06/05/03 11:11 AM
Re: Absinthe, Amazing Still [re: big dawg]
i bought the immersion heater through Gert Strand's website (you can get all of the amazing still parts from there)...when it is cranked all the way up, it exceeds 60 degrees celcius. I tested the temperature settings by submersing it in regular water and changing the settings until the heat was as high as possible, which was around 60-65 degrees celcius. it seems to climb a bit when there is less liquid.
Since I used an already distilled and filtered product, there really isn't anthing bad that needs to be thrown out. Using this process, there really aren't any tails since all of the oils and alcohol are slowly evaporating at about the same point.
AbsintheDrinker
06/06/03 05:55 PM
Re: Absinthe, Amazing Still [re: big dawg]
Ah, if you mean the leftovers in the heated bucket, no didn't keep them. They would probably be very low (i didn't measure though) in alcohol and extremely bitter.
big dawg
06/06/03 10:01 PM
Re: Absinthe, Amazing Still [re: AbsintheDrinker]
Another question if I may. Did you make the absinthe at room temp or did you insulate the outer bucket and run it off in a cooler environment. Like a refrigerator or freezer?
AbsintheDrinker
06/09/03 11:02 AM
Re: Absinthe, Amazing Still [re: big dawg]
I did not follow the insulated design. I did not put it in a refrigerator. I think by doing both of these things, you will get a faster extraction rate. When you run the immersion heater at 60 degrees Celcius, you already get a very fast extraction rate, as opposed to the recommended 45 degrees Celecius.
The design plans (instructions) are more for distilling low proof mash. Apparently, the lower temperatures (45 degrees) will also produce a fairly clean alcohol. Since we are distilling high proof, already clean mash, the high temperature doesn't matter, and will in fact extract more oils.
Big Dawg
06/10/03 10:35 AM
Re: Absinthe, Amazing Still [re: AbsintheDrinker]
Thanks for sharing the info. Home made la bleue might be quite tasty. Again, many thanks.
AbsintheDrinker
06/12/03 03:08 PM
Re: Absinthe, Amazing Still [re: Big Dawg]
I have just recently modified my recipe, which now includes 1/ 2 amazing still Absinthe and 1/2 pot still Absinthe. It brings the proof up to 148 (when combined.) Then I can add distilled water to whatever proof I choose (I prefer about 110-120 proof.)
I do recommend the coloration step, however. I've been coloring half of it and leave the other half "La Bleu." If you color, use the pot stilled Absinthe (gets about 186 proof.) It will extract more of the oils and color.
One thing I haven't been getting (from either process) is an Anise nose. Both processes produce a herbal and woodsy nose, not anise. I am wondering how the commercial products do that? Like Kubler has a stinky burnt Green Anise nose. I have tried distilling with only Green Anise and Fennel (no Star Anise) and it pretty much smelled the same. Anyone have any other experience?
johnz
06/12/03 08:25 PM
Re: Absinthe, Amazing Still [re: AbsintheDrinker]
I haven't made absinthe yet, but will try so in the next couple of weeks. I have just ordered a few pounds of various herbs i.e. wormwood, star anise, fennel, lemon balm etc. etc. My intention is to make the Absinthe as 'authentic' as possible and try to achieve the effects of Absinthes past. Have you, in your experimenting with different recipes, found that this magical thujone effect is real? Or is it a bunch of hoopla? I have tried many of the comercial Absinthes i.e. Larsand, Ulex, O2, La Blanche, La Bleu and more, but found that most of the effects I felt were from the alcohol and not so much the herbs. I must say that some of the stronger 'bitterspirituosen' do provide a secondary effect, but again, it is not something that slaps you in the face.... Any thoughts??
AbsintheDrinker
06/13/03 11:52 AM
Re: Absinthe, Amazing Still [re: johnz]
Secondary effects... yes I have felt quite powerful "secondary effects," which was not like being drunk - in fact, almost the opposite. It seems to last about 30 minutes and then afterwards, drunk or buzzed.
I have felt very slight effects from drinking Deva, Kubler, and Serpis. I have had many other brands but haven't drunk enough to feel effects (seems to take at least 4 shots for me.) Strangely enough, the most powerful effects were actually from Gert Strand essence (mixed with sugar and 105 proof vodka.)
I haven't drunk enough home distilled or Amazing distilled Absinthe, to notice effects - but I plan to find out tonight.
johnz
06/15/03 05:52 AM
Re: Absinthe, Amazing Still [re: AbsintheDrinker]
That's nice to hear about Gert's essence. I have ordered a few sachets and will experiment with them as soon as they come in. I am interested in hearing about your home made absinthe experiences.....
Absynthe - Amazing Still
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