Absinthe

[Matrixreject]

As per instructions, first post is here. Moderator, please post where most appropriate and inform me where this post ends up.

My interest Absinthe has been keen for decades as I am a Hemingway fan, so i have taken an interest in making absinthe. I purchased 5 gallons of 200 proof food grade ethanol on the internet for $350 after taxes, hazmat fee, and shipping cost. (multiple times now)

I ordered organic wormwood, anise seeds, fennel seeds, hyssop, Roman wormwood, and lemon balm just as the recipe calls for. (from alandia.de) I have an all glass set up with a magnetic stir plate. I use 1/40th measurements of the one listed on that site, with a slight rounding of the measurements.

Using a 5000ml flat bottom boiling flask, about a dozen times, I did the 1/40th to scale process per instructions, with the exception that I used 200 proof ethanol.

The exact measurements are as follows:
2400 ml of 200 proof
62.5g of worm wood
125g of anise
125g of fennel seeds

Let the “mash” soak/macerate for 12-24 hours.
Added 1200ml H2O just prior to distilling.

The distillation process via temperature reading with the thermometer at the still head never exceeded 90 degrees centigrade (60%alcohol), and at this point the liquid in the mash was below the the surface level of the mash. In other words, there is so little liquid left in the mash that the only way way to see that liquid was indeed boiling was to to watch the distillate dripping out of the condenser.

90 degrees centigrade at the still head means 60% distillate and 10% alcohol in the “pot”.

There are no heads and no tails. I once saved/separated 50 ml of heads, and 80ml of tails, and mixed them together, and to my taste they are exactly the same to the overall product. The distillate is 174 proof every time.

With half of the distillate from 1 batch, soak for 10 minutes, then filter:
25g of Roman wormwood
25g of hyssop
12.5g of lemon balm

I use Buchner funnel and vacuum filter flask.

I’m asking if anyone might have an educated guess of the thujone ppm? The absinthe is very tasty, no bitterness, and very drinkable. I’m looking for information/suggestions for increasing the thujone, pros and cons.
Suggestions for adding additional flavors would also be greatly appreciated. I’m also looking for, if there are any Absinthe clubs in my area via DM communication after I get a feel for this website/forum.