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Everything posted by BrotherO

  1. Wie gehts! Ich habe ein jahr in eine kleine schoen Stadt Trier studiert. Tchus.
  2. Sure, why not? He’s clearly stated that he is interested in distilling. So why not create your own forum to get people to give him tips on how to make absinthe. Yes, I'm "interested" in distilling, and just like everyone else that enjoys Absinthe, I watched the documentary on the Jade distilleries. I'm not interested, however, in actually distilling Absinthe for consumption in the US, which is of course illegal. I'm also "interested" in how beer is made, and quite enjoyed my visit to the Sam Adams brewery. However, even though it's quite legal, I have no interest in actually making my own beer.
  3. Nuke through the host. It's not the best Content Management System, but it's fairly easy for a novice. I'm not interested in the HG'ers, which is of course illegal, but there's nothing wrong with wanting to know how to distill Absinthe if you're going to do it legally, in a country that allows that.
  4. OK, here's my Absinthe site. It's kinda rough, but I don't exactly have l33t html skillz, if you know what I mean. The tone isn't quite as serious as around here, but neither does it extoll the virtues of tripping ballz on King of Spirits Gold. http://www.absinthelovers.com
  5. If you add Quinine to absinthe, it will glow under a blacklight. Quinine is kinda bitter, but if you're gonna add sugar, who'd notice?
  6. Now that would be something to find. Been looking, but haven't found any yet. Fortunately, I have a couple of sources for uranium glass, and several glassblowing studios in town, one of which offers regular classes in the craft. Sometime in the next couple years, I'm gonna either commission a set, or learn how and do it myself (if i can afford to, it's a pretty basic process). I've started a nice collection of Uranium, or Vaseline glass. I've got lots of cocktail, sherbert, and shot glasses but nothing that really looks like a proper absinthe glass. I've got some plates, and a very nice 60 oz. pitcher, which wasn't cheap. It generally comes in three colors. One is a sort of yellow that really does look like Vaseline, hence the name. The other is more green, similar to the green if an artificially colored Czech absinthe. There is also the opalescent, which is sort of frosted in places. I have both the Vaseline color and the green (which is my favorite) but none of the opalescent, which I don't care for. I check out ebay from time to time to see if there are interesting pieces listed. Here's a nice green fairy: http://cgi.ebay.com/FAB-Czech-URANIUM-VASE...1QQcmdZViewItem I don't know the science of flourescent drinks (obviously they don't contain uranium), but if tonic water flouresces, it shouldn't be hard to make an absinthe that does also. I read somewhere that the earlier Uranium glass blowers didn't live that long. I'm sure there are newer safer methods for handling the stuff, and doing it a couple of times probably wouldn't give you the exposure of a lifetime of blowing uranium glass, but I don't want to try it.
  7. Forgive me if this is posted somewhere already, but I thought these guys were hilarious. How to ruin a glass of absinthe. Oh, and here's some video of JosephMory in Israel: Or maybe that's just his twin.
  8. I read the whole thread, including references to deceased equines. The answer is, the minimum requirements for absinthe are debatable. But, assuming you meet those minimum requirements (whatever you might think they are), even if you put a shiny turd in it, it's still absinthe. However, if you use a dull turd it's not. Or maybe I misread something.
  9. BrotherO

    London bars

    I've been to Bangkok. It's a great city and the Thai people are great, but I missed the restaurant in the article. Not that I would have had that kind of money to spend on a meal. I miss pho. When I lived in Cali there was a pho restaurant on every corner. The Brit bars sound great, but what the heck is soigné décor?
  10. You get flying glass all over the place. Who doesn't want that?
  11. Read again. NAD+ was just a joke on the word nad. You know...nads! As in "Go Nads!" The general consensus is that alcohol, whether grape or otherwise, makes the best absinthe. Based on where that's being sold, I'd guess marketing. Oh. Well here's a picture of NAD+. I thought you were talking about Nicotinamide Adenine Dinucleotide. My bad. I had a buzz for a minute there, but now for some strange reason it's gone.
  12. I'm sure you and the little lady will enjoy it Megalomantic. I've knocked the tops off some Perrier Jouet and some Moet. I score the bottle right under the ridge on the neck first, which makes for a nice clean break. I can tell you from experience you don't need a saber (although that's nice if you have one). A big kitchen knife will work just fine.
  13. This one is interesting (but sold out): Blanche Traditionelle "Brut d'alambic" 'Essai 2' "It has also been bottled without any water reduction as a full 81.3% alcohol distillate, though we have had several requests to reduce it to 60% before bottling. We still wanted to present this batch in the same format as the first, that is, for our customers to have the opportunity to taste the full-strength absinthe distillate, straight from the alambic." Do people really want to taste the distillate straight from the alambic? I guess they do since it's sold out.
  14. Does it come out of the distillation at that percent, or like vodka do they add water until it's just right? I think I saw somewhere that the final product that's colored with the second maceration is mixed with the portion that's not macerated a second time to get the color and flavor just right.
  15. I think that the general consensus is that although grape spirits might be good, it's perfectly fine to use NAD+ to make a good absinthe, the most important part being the maceration and distillation. However, take a look at this, which I just now stumbled upon: La Bleue Clandestine l´Alcool de Vin: "A superior production method for an Absinthe is the use of wine alcohol for distillation. It gives the final Absinthe a very balanced body with a slightly fruity note. La Bleue Clandestine l´Alcool de Vin is therefore a very interesting modification, especially designed for the advanced La Bleue Aficionado." Now I want to get a bottle of each (and I very well may) to see the difference. They are charging a bit extra for this over the regular La Bleue Clandestine, so it's either marketing or the grape juice spirits cost a bit more. I have another related question. If then 85% is good for the maceration, what's the range on distilling the final product? To high an alcohol content, and all the flavor would be stripped away. To low, and the anise wouldn't stay disolved in the alcohol. Does anyone know off hand the range of alcohol content for an absinthe, in other words the highest and lowest percent?
  16. Thank God it's dry. I shudder to consider the alternative. I was relieved to see that if you don't like the product you can get a refund, but you don't have to return it, which could be problematic because then it wouldn't be dry any longer. But it is nice to know that it's "gorgeously" perfumed. Who would want an uncomely perfumed toilet paper?
  17. I think the leaves would be an herb, and the seed doing the "popping" would be a spice, if I understand the definitions now. Unless Martin is right and you have a bad knee or something.
  18. I was googling for "Sinfusion" events since I'm not familiar with them, but all I got was hot girl on girl action. Is this a ladies only club that likes abinthe, or am I missing something?
  19. Uh oh. Some plants are BOTH an herb and a spice. "Some plants are both herbs and spices. The leaves of Coriandrum sativum are the source of cilantro (herb) while coriander (spice) is from the plant's seeds. Dill is another example. The seeds are a spice while dill weed is an herb derived from the plant's stems and leaves." http://www.ipm.iastate.edu/ipm/hortnews/20...rbsnspices.html
  20. Black toilet paper absinthe Order now before they run out of stock for Valentine's day.
  21. To quailfy as an absinthe the general consensus is it must have fennel, green anise, and wormwood. However, many brands add to this minimum requirement all sorts of herbs including mint, melissa, coriander, and calamus to name a few. I read a thread that mentioned Chartreuse, and the fact that it has 130 herbs in it. I know it's a secret only the monks have, but is there even a partial list somewhere of the herbs in Chartreuse? It sounds prohibitively expensive to put so many herbs in a beverage, even if you only use a small amount of each. Do you think it contains any fennel and green anise? In that case would only the addition of some wormwood make it an absinthe? So the question is, although absinthe must have the trinity of herbs, is there anything that you cannot include which would make it no longer an absinthe? It might not please everyone's palate, but would it still be a proper absinthe? For example, could you add saffron to an absinthe?
  22. The recipees I've seen at la Fee Verte call for 85% alcohol as a base for the maceration. Is there really that much flavor left in 85% alcohol? I'm asking because I've read elsewhere that the best base alcohol for the maceration was grape spirits, although many producers just use 95% spirits from something else, basically a neutral alcohol with no flavor. Are there brands now that still use grape spirits as opposed to something else, and if so do you find them superior in flavor? Did any of the pre-ban producers of absinthe make their own alcohol, or did they just buy it from somewhere else and add in the herbs and distill? Making the alcohol would give you more control over the final product because you could tailor the spirits to your exact needs, making them more or less flavorful as desired, but then you get all the additional steps of fermentation which aren't required to simply distill absinthe.
  23. Six months? That would be a long time to wait. I'm convinced from the info here that aging in oak is probably only for a novelty brand of absinthe, and not the norm. If one were aging a beverage in oak, and purposely trying to impart a flavor from the wood, I can't see how it would matter if you put the liquid in the oak (in the form of a barrel), or the oak in the liquid (in the form of chips). I understand aging in general. Wine is aged in the bottle because some of the stuff that tastes bad breaks down over time, no wood needed. The Debowa Vodka looks very interesting, not only because of the oak, which seems unusual for a vodka, but also because of the black Elderflower. I'll have to look around and see if I can find a bottle. There isn't any sort of "beverage depot" nearby, but maybe one of the local liquor stores carries it. What's the correct pronunciation?
  24. Nice thread, thanks. It seems aging in oak isn't really desired in an absinthe. I'll put Segarra on the list to try next time I'm in Spain.