Quote:

---

I actually have about 15 Wormwood plants growing in a little patch in my backyard. Ill probably collect all the leaves before it gets cold.

---

Quote:

---

I was thinking about building a small still and brewing up some absinthe with all the foliage i gather. Most of the recipes I've found online seem pretty straightforward.

---

If you do it right it is very easy indeed. You might even have all you need already in your kitchen:





The Wok Still is excellent for the distillation of absinthe because it is the ultimate Pot Still, and that's what you would need.


How Wiccan Does It:

Turboyeast/nutes pack + 6kg white sugar + 21ltr water --ferment 2 days--> 25 liter 13% alcohol

Decant the 13%alc off of the yeast, settle again and repeat.

24 liter 13% alcohol --wokstill--> 6 liter 50% Alcohol
6 ltr 50% Alc + 1.5 ltr water ----> 7.5 ltr 40% Stock Alcohol (storage stable, nonflammable)

7.5 ltr 40% alc + herbs --steep 24 hours--> 7.5 ltr crude macerate

7.5 ltr macerate + soaked herb --wokstill--> 5 ltr Absinthe (at least 55% alc)


So, in other words, more elegantly:


Turboyeast-pack + 6kg sugar + water + herbs --procedure--> 5 ltr Absinthe 55% ($5/liter)


After you made your Absinthe, vigorously shake it in a half-filled bottle to absorb oxygen (good for aging, the Oxygeneé process) and store it in well-filled bottles in the dark at room temperature or cooler (wine cellar) for at least 3 months to age. Upon aging, it will only improve more. Store standing up in the dark.

Modern whiskey breweries are switching from glass bottles to PET for convenience and to prevent bottles breaking with handling. Indeed, the 2 liter C*ca-cola PET bottle is suitable for storing stock alcohol as well as Absinthe. One simply refills the glass/crystal decanting bottle of their bar from the PET storage bottle in the wine cellar.