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Todays video is about making absinthe, but also about the myths and chequered history of Absinthe. We explore whats good and evil, talk about the green fairies etc. Making absinthe is not a walk in the park - its quite a complex process, so be warned. Anyway the very short version is like this: 4 main steps: Neutral Spirit. Make an 80% plus neutral spirit. Maceration - macerate absinthe herbs in neutral spirit. Distillation - distil it, and collect the clear distillate. Colourisation - macerate in more herbs to make colour and add even more flavour, filter out the herbs and you got absinthe. This absinth recipe is an adaptation of Magic-Rat's recipe on the home distiller's forum - so all creds to him. Check that thread out here. https://homedistiller.org/forum/viewt... OK so in more detail: It starts with some neutral spirit at least 80% (160 proof). I am going to use 3 litres of neutral at 86% ABV. You are going to need some herbs - most notably wormwood - Artemisia Absinthium. Fresh herbs are best, but only available Sept/Oct. Dried is all I cant get at this time of year, from specialist herbal tea shops. For the first stage maceration PER LITRE you are going to need: 20 grams grand wormwood (Artemisia absinthium). That's about 2/3 oz 100 grams green anise (Pimpinella anisum) that’s about 3 1/2 oz 55 grams florence fennel (Foeniculum vulgare - Azorium Group) 2oz Grind all herbs in a food processor/coffee grinder/herb grinder Chuck them in the jar with your high ABV neutral, and allow to steep overnight (12-24 hours) After the maceration, put the whole lot in the still with 3 Litres of water per litre of macerate. Distil in pot still mode, discard 15mls as foreshots and collect half a litre per litre, or a little less, save in a jar. Now collect all of what is left including tails down to about 10% abv, and put it straight back in the still with twice the volume of water. Distil again and collect until you start to detect tails - it should be about 2/3 of a litre per original litre of neutral that went in on the first run. Take this and blend with the reserved liquor from the first run. Now we get to the colourisation stage. Grind some more herbs - Per litre that's about: 7 grams wormwood (Artemisia absinthium) 1/4 oz 7 grams hyssop (Hyssopus officinalis) 1/4 oz 3 grams melissa Lemon Balm (Melissa officinalis) 1/8th oz Talk HALF your distillate, save the rest. Heat a Bain Marie to around 55-60C (130-140F) and put the ground herbs and macerate in it for around 20 minutes. Watch carefully to ensure it doesn’t get too dark green or inky black. If it does, remove early. Cool, then strain/filter off the herbs to get as much out as possible. Put in clear narrow bottles to allow it to sediment out, then pour off the clear green liquor, repeat as necessary until there is no sediment left. Combine it with the clear half of the distillate. Age for 30 days in a cool dark place. Store in the dark (or it will turn yellow). Don't proof down or it will louche before you want it to. And that's all there is to it. SUPPORT If you like the content, please hit the thumbs up button - the more likes the video gets the more people YouTube suggests the video to. Please subscribe, and hit the bell for notifications of new videos as they get released. Leave a comment if you want to interact with me - I always respond as helpfully as possible. If you want to support the channel in other ways, please consider joining my new Patreon group. https://www.patreon.com/PlanetMoonshi...