Edited by Aussie_Absinthe, 19 August 2006 - 12:46 AM.
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Posted 18 August 2006 - 03:34 AM
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Posted 18 August 2006 - 07:16 AM
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Posted 18 August 2006 - 06:11 PM
Posted 19 August 2006 - 04:41 AM
Not too shabby, although some disagree with Ted's assertion that absinthe can't be made with modern equipment. I'm fairly certain that if absinthe had never been banned, Pernod Fils would be using state-of-the-art alembics today.
But all-in-all, not a bad job representing our vice of choice.
Edited by hartsmar, 19 August 2006 - 04:42 AM.
Posted 19 August 2006 - 08:37 AM
Edited by Dr. Verte, 19 August 2006 - 08:38 AM.
Posted 19 August 2006 - 08:51 AM
Posted 19 August 2006 - 09:17 AM
Actually, those stills are used for brandy, I think they'd be excellent for absinthe, except possibly for the narrow and angular pipes that have replaced the swan neck. I thought they were mostly interesting for the pot shape, as a modern still with a more traditional absinthe still form. Many of the Holstein alembics are designed so that you can choose whether or not to even use the column.
Those stills, as pictured, are designed to "clean up" a lot of the vapors coming over, and return them to the boiler.
Posted 19 August 2006 - 10:19 AM
Posted 19 August 2006 - 10:56 AM
Posted 19 August 2006 - 12:18 PM
Posted 19 August 2006 - 12:45 PM
Yep, Stems and all.
It probably does not hurt anything to do that.
Maybe it increases the Thujone.
If you don't like anise at all, you're not likely to care for any decent absinthe, as absinthe is an anise flavored drink. It's kind of like asking if there are any good beers that don't taste like hops or malt.----Hiram
Marc Bernhard, owner and Master Distiller of Pacific Distillery LLC
Maker of Pacifique Absinthe and Voyager Single Batch Distilled Gin
Woodinville, WA, USA
Posted 19 August 2006 - 02:02 PM
Posted 19 August 2006 - 02:20 PM
Posted 19 August 2006 - 06:22 PM
No, the same would apply to making whisky from a previously un-distilled wash. It's not that you don't want any reflux—there will always be some—but you don't want too much. Reflux is where the vapors meet with obstacles (such as sharply angled surfaces, sudden bends or perforated plates) which cause the heavier parts of the vapor to condense and "flow back" (hence, re flux) into the pot to be vaporized again. This principle can be manipulated to control what parts of the distillate are collected and at what point. The big columned reflux stills are used to strip out all or most of the congeners (and therefore flavor), great for vodka, bad for absinthe, whisky, rum, gin, brandy and any other liquor that wants flavor and aroma.
is the reason you don't want any reflux because you are working with an already distilled spirit?
Posted 22 August 2006 - 03:09 AM
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