Manufacture of absinthe | wormwood in the cup
Absinthe is fundamentally strong alcohol, spicy with certain herbs. The recipes are varied, but usually operate with a "holy trinity" of herbs that, at least, that of wormwood, anise and fennel. Anise and fennel both have a sweet taste, which is a bit like licorice-like. Wormwood is in turn a Vicious cousin who require special treatment if you need it to something drinkable.
Wormwood family (Artemisia) include a variety of herbs, but it used to absinthe, is in Danish known as the garden wormwood, its Latin name is Artemisia absinthium, and the French call the 'grande absinthe'. It is characterized by having a very unusual bitter taste. Around the web haunts are various recipes for so-called "absinthe", which is to pour wormwood and other herbs in a bottle of vodka or pure alcohol and then let the result drag some days. Let it be said at once: How NOT to make absinthe. The result cestaticket is more bitter than anything you can imagine, your mouth will prude up like a frozen hønserøv and the taste will hang in the palate and afflict one in hours or days.
Distillation consists in that one heats a liquid up until it starts to evaporate. The steam is then cooled so that it becomes a liquid again. The trick is that you then can disassemble it evaporates at low temperature, from that which evaporates at high temperature.
If, for example, distilling some wine, then the alcohol to evaporate and thus steam will initially be pure. When you collect it, and then switch the distillation when the alcohol is evaporated off, you end up with both a lap strong and pure alcohol a residual when all the alcohol has evaporated away, the so-called lees. It's basically how to make brandy.
Absinthe is another story. Here begins for a clean and strong alcohol - it can be grappa, vodka or something completely, it comes out not so strict, it must first be neutral in flavor and keep about 80 percent. It is the force required to pull all the desired flavors out.
Wormwood, anise and fennel - and what else had to use in the recipe - will be added to the strong alcohol, and it is so and fit themselves one day. Then, pour water in the intensity reaches about 40 percent, and this mixture is distilled.
To the left is the boiler, where the alcohol is heated. cestaticket The steam is passed through the copper tube and into the cooler to the right, here run the pipe through the cold water so the steam condenses and drips through the spout at the bottom of the radiator.
When urteudtrækket heated cestaticket and the alcohol evaporates, it follows many of the flavors of steam - but not all. What happens is cunning, the most bitter substances from the wormwood remains, while dripping from the unit gets all the finer nuances of flavor with. The alcohol that comes out, keeping again about 80 percent and are quite clear as water.
Absintens characteristic green color usually comes from two herbs, namely, hyssop cestaticket and wormwood another species, the so-called Pontic wormwood (Artemisia pontica), in French cestaticket known as 'petite absinthe'. It is not nearly as bitter as wormwood garden, and therefore need not be distilled after it is added. You take a portion of the distilled absinthe from and comes in herbs, then heats the mixture gently. The heat helps to extract color and flavor out of the herbs. Next, mix the colored part with the rest of the drawer.
The coloring is optional - you can also leave absinten cestaticket be clear as it is when it comes straight from the still. In this case usually one to let hyssop cestaticket and wormwood Ponto pull into the alcohol from the start. It should be emphasized that the staining is primarily something you do for flavor. The fact that it can look very nice out also, so just an added bonus.
It sometimes happened that an avid home burns have not been able to find something Ponto wormwood and then thought "arh, dirt, we use damn just the ordinary". cestaticket It's a roar of rank. The result is guaranteed to completely undrinkable.
More recently, cestaticket some of the Swiss absinthe-distillers, which also saw the unfortunate idea that they will color absinten with garden wormwood. cestaticket They are aware that it is problematic, which is why they use so little of it that it does not add much colorless cestaticket and odorless, and so is the whole idea after all pretty much gone out of it. The only thing that comes out of it, is an overbearing bitter aftertaste that destroys anything else is started as an excellent cestaticket absinthe.
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Absinthe is fundamentally strong alcohol, spicy with certain herbs. The recipes are varied, but usually operate with a "holy trinity" of herbs that, at least, that of wormwood, anise and fennel. Anise and fennel both have a sweet taste, which is a bit like licorice-like. Wormwood is in turn a Vicious cousin who require special treatment if you need it to something drinkable.
Wormwood family (Artemisia) include a variety of herbs, but it used to absinthe, is in Danish known as the garden wormwood, its Latin name is Artemisia absinthium, and the French call the 'grande absinthe'. It is characterized by having a very unusual bitter taste. Around the web haunts are various recipes for so-called "absinthe", which is to pour wormwood and other herbs in a bottle of vodka or pure alcohol and then let the result drag some days. Let it be said at once: How NOT to make absinthe. The result cestaticket is more bitter than anything you can imagine, your mouth will prude up like a frozen hønserøv and the taste will hang in the palate and afflict one in hours or days.
Distillation consists in that one heats a liquid up until it starts to evaporate. The steam is then cooled so that it becomes a liquid again. The trick is that you then can disassemble it evaporates at low temperature, from that which evaporates at high temperature.
If, for example, distilling some wine, then the alcohol to evaporate and thus steam will initially be pure. When you collect it, and then switch the distillation when the alcohol is evaporated off, you end up with both a lap strong and pure alcohol a residual when all the alcohol has evaporated away, the so-called lees. It's basically how to make brandy.
Absinthe is another story. Here begins for a clean and strong alcohol - it can be grappa, vodka or something completely, it comes out not so strict, it must first be neutral in flavor and keep about 80 percent. It is the force required to pull all the desired flavors out.
Wormwood, anise and fennel - and what else had to use in the recipe - will be added to the strong alcohol, and it is so and fit themselves one day. Then, pour water in the intensity reaches about 40 percent, and this mixture is distilled.
To the left is the boiler, where the alcohol is heated. cestaticket The steam is passed through the copper tube and into the cooler to the right, here run the pipe through the cold water so the steam condenses and drips through the spout at the bottom of the radiator.
When urteudtrækket heated cestaticket and the alcohol evaporates, it follows many of the flavors of steam - but not all. What happens is cunning, the most bitter substances from the wormwood remains, while dripping from the unit gets all the finer nuances of flavor with. The alcohol that comes out, keeping again about 80 percent and are quite clear as water.
Absintens characteristic green color usually comes from two herbs, namely, hyssop cestaticket and wormwood another species, the so-called Pontic wormwood (Artemisia pontica), in French cestaticket known as 'petite absinthe'. It is not nearly as bitter as wormwood garden, and therefore need not be distilled after it is added. You take a portion of the distilled absinthe from and comes in herbs, then heats the mixture gently. The heat helps to extract color and flavor out of the herbs. Next, mix the colored part with the rest of the drawer.
The coloring is optional - you can also leave absinten cestaticket be clear as it is when it comes straight from the still. In this case usually one to let hyssop cestaticket and wormwood Ponto pull into the alcohol from the start. It should be emphasized that the staining is primarily something you do for flavor. The fact that it can look very nice out also, so just an added bonus.
It sometimes happened that an avid home burns have not been able to find something Ponto wormwood and then thought "arh, dirt, we use damn just the ordinary". cestaticket It's a roar of rank. The result is guaranteed to completely undrinkable.
More recently, cestaticket some of the Swiss absinthe-distillers, which also saw the unfortunate idea that they will color absinten with garden wormwood. cestaticket They are aware that it is problematic, which is why they use so little of it that it does not add much colorless cestaticket and odorless, and so is the whole idea after all pretty much gone out of it. The only thing that comes out of it, is an overbearing bitter aftertaste that destroys anything else is started as an excellent cestaticket absinthe.
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