Jade Liqueurs absinthe at the Combier distillery
lthead asked:
Master absinthe distiller and american chemist T.A. Breaux is featured showing the absinthe distilling process and dispells a lot of the myths and exaggerations about this fine spirit.
ive been drinking absinthe all day, and, i can say that im sufficiently fucked up rite now!
And I do already know that. And I made it clear that there might be a language barrier because I wasn’t referring to liquid density but to density of the whole mass. I speak 4 languages and in tree of them density doesn’t only apply to liquid part of mass but to the whole consistency as well. Maybe in English it’s different.
I am not a distiller, but neither are YOU. You said so yourself, or are you changing your mind? There are good reasons for getting rid of “debris” in a distillate, one of the most important of which is the desire to avoid over-flavoring the liquid phase of the macerate. Also, too many floating particles on the surface affects the rate of vaporization of the distillate in the still. NONE of them involve changing the liquid’s “density”. If you were a distiller, you would already know these things.
OK! I suppose there is a language barrier.
So what do you call running things threw perforated funnel to get rid of clear debris?
Why do they do such possess when making Alcohol out of fruits why not just throw the whole tree in!
PS. Watch out with insults because I am more then sure you would be watching your mouth if we were talking face to face.
Are you a distiller? Do you run a distillery?
I am still waiting for that answer.
You definitely have an English language problem. And I don’t know if you’re mentally slow or what but you don’t seem to be able to make a sustained logical point. Whatever name you want to call whatever the hell you’re trying to claim, it won’t change the density. Yeah sure density is “important”, but your filtration/funneling/getting rid of debris, doesn’t change the density. Understand? Comprehende? Capiche? Talking about liking to argue, you like to argue, but you don’t even know how.
If running things threw perforated funnel to get rid of clear debree is not filtering then what is it? Good Luck! You got me. Now I am going to get back to my normal live because arguing with you over a meaning of the word is a joke. Density is important so I made my case! Take care! I feel sorry I even wasted my time with someone who just likes to argue.
Do you run a distillery?
Oh, so now it’s “filtering” again? Not “perforated funnel”? Make up your mind. I’m sure initial density is important, but too bad for you your “common sense” cannot defeat the laws of physics. Or chemistry in this case. A large particulate suspension (e.g. seeds and stalks) in a liquid does not change the density of that liquid by either its presence or its absence. It doesn’t really matter what your “common sense” tells you.
To be honest I don’t care if you believe me or not. But if you ever visit Balti Moldova let me know I will give you the address & tour of my Grand Fathers distillery.
Not everything you put in the still retains it’s density at the same level and that’s important & that’s why filtering and initial density is important. I am not an export but even with some common sense you would understand.
First you say you’re not an expert, but now I have to trust you because you know what you’re talking about? Sorry, not happening. Your latest reply still doesn’t do anything for your argument that a “perforated funnel” process will do ANYTHING to change the density of the liquid. It won’t. You need to review your basic physical chemistry again. Large suspended particles in a liquid like aniseeds don’t change a liquid’s density, so getting rid of them won’t either.
You do realize that in Europe they distill apples, pears, apricots, grapes, plums & sugar cane and many many other ingredients & I have personally participated in proses of filtering the by press. The reason for that is keeping the mass density down which will allow temperature transition to do a better job allowing alcohol to vapor & water stay in the still. There is no language barrier here. Trust me I know what I am talking about.
Here in US they don’t make Samagon, Chacha, Gorilka etc.
Maybe there is an English language barrier, but you are talking about using a very coarse filter to get rid of the big chunks of plant matter, correct? That’s also what I’m talking about. Doing this kind of coarse filtration will NOT appreciably change the density of the macerated liquid that’s been filtered. As I said before, and you don’t seem to understand, the density can only be changed by separating the constituent compounds in the liquid, by distilling it or by using a very fine filter.
I don’t mean to be rude but you need to read my comments again. I corrected my self in the very first respond to you explaining what I meant by filtering but you got it all wrong & stuck with the word filtering if you run something threw even large perforated funnel to clear large pieces of debree you are filtering! Period! I know what I’m talking about & can clearly see that you understand that density will change, And density level is very important when distilling. Just common sense again!
Now you’re talking about different things. Once something gets distilled, what’s left in the still obviously will change in density as the volatiles start evaporating. But that’s not what you were talking about before when you referred to a filtering PRIOR to distillation.
And once again when I said filtering I meant just light threw perforated funnel. Not filtration proses.
Have you ever distilled anything that becomes more like an oatmeal as it sits in the still?
Well then you would know that the temps on the bottom of the still acced 212/120 deg while on top the temps will indicate 173/110 deg. which will happen do to density of the matter you have in the still & the size of it as well. Once again just using my common sense.
Filtering a liquid has absolutely no effect on its density unless you’re using a filter that has molecular-sized pores.
Also not to get you confused with 12% Alcohol.
I have an old Moonshine recipe from Moldova and there is an attachment to how to make According to the list of ingredients Absinthe. And the proses Starts with Step 1 making Alcohol and Absinthe Ingredients are added between 6-14 day ferment proses.
That’s what confusing me because every recipe out there indicates just add 120-140 proof alcohol with water & ingredients in some days turn on the still & call in a Day!
Because the density of that soup & size of the still plays a major role considering the fact that Alcohol vaporizes before water does.
PS. Just using my common sense. I am not a distiller!
However back in Europe I’ve seen them do that when the soup was to dense. Plus even some of the old instructions indicate filtering after the soup had time to ferment. With yields 12% alcohol.
Now for the record when I said filtering I meant just light threw perforated funnel. Not filtration proses.
Why would you need to filter the stuff if you’re going to distill it?
So you actually distill the whole soup of wormwood, hyssop, anise & star anise, fennel seed, lemon balm aka melissa etc. Without filtering it first?
Not all of us (Americans) are total idiots, FYI.
It’s been rather “trendy” here for quite a while.
Also, these are my two favorites.
I’ll second on the Combier Blanchette. It’s quite nice. The Duplais Blanche was also very good.
how do i find were i can buy it i live in north carolina