will Absinthe make me trip?

Hey kids couldn't find any teks in here so here you go

Home Brew Absinthe Tek part 1 of many.

you will need:

large seal able containers such as water-cooler jugs or olive oil barrels.

fermentation locks for your containers.

a large cooking pot.

sugar.

yeast, any will do but champagne yeast is best.

water.

bleach.

find as big of a cooking pot as you can possibly find, fill with sugar and water, 3 pounds per gallon, make enough sugar water to fill your fermenters and boil for 30 minutes, while you wait you can make a 1/10 bleach solution and clean out your fermenters the best you can.

mix up a yeast start with a little warm water, a pinch of yeast per gallon of sugar water.

pour the now boiled sugar water into your fermenters, when it cools below 90 degrees f. pitch in your yeast start and seal with a fermentation lock, a fermentation lock is a little airlock that allows the fermenter to vent CO2 without allowing spore laden outside air in to contaminate your mash. They are cheap, you can score some at a brew shop, if you dont have a one nearby you can do it prison style, stretch a latex med glove over the mouth of your container and prick a few holes in the finger tips with a needle.

You now will need to be patient and leave it alone for a while to ferment, this usually takes 2 to 3 weeks, when it quits bubbling the ferment is over.

You now got what some call schwill, it will get you drunk but it tastes nasty, if you got good yeast you may have up to 13%.

Brew-porn to come!

 

Part 2!

It gets harder now, sorry dudes this isn't mixing oils.

this next part has the possibility of becoming a very dangerous situation, don't try this at home kids.

you will need:

The fermented sugar water schwill.

A still, best would be steam heated with a reflux column.

A hydrometer.

Ice.

Take your schwill and pour it in your still, if you dont have one, build one. the example given is a 6 gallon reflux still built from a turkey frier, the column is packed with stainless steel scrubbies, it is heated by a steam coil fed by a modified pressure cooker, there's a cooling coil in the bottom of the column in case things get too hot, lab glass condensers kick ass.

Bring your still up to heat, it can take a while, dont try to force it along, you will only run into problems. when the temp reaches 150 turn on your coolant. Dont allow it to go higher than 180, 173 is ideal.

depending on still type you may have to re-run your distillate a couple times in order to bring the percent up high enough, you can check this with a hydrometer. The goal is 95%.


This is your base alcohol for maceration.

 

nice, *i dont know if ive seen a tek for this that does not use chloroform. its never really intrigued me so thats probly why i never pursued it.. but the chloroform part is why i didnt pursue it also :|

but this should probably, well maybe be in drug chemistry, because its not extremely simple to make.. idk
and hey, why do u have this topic in the form of a question?

 

Where is the wormwood?

 

I find if I want absinthe it is a bit easier to go down to the liquor store and buy some.

 

I heard none of the absinthe sold today is the same as the traditional because no ones knows the exact formula though.

 

Yeah- this. The wormwood (while a poison) gives you that tingle.

 

haven't gotten there yet, chill out you damn alkys!

 

I don't drink anymore man. I just know wormwood is what makes absinthe, absinthe. Without wormwood and the other herbs you're just drinking alcohol with green food coloring or whatever you're using to make it green.

And any yeast will not do normal/food yeast will die very early in the fermentation.

 

Your concoction sounds sketchey! You can order it from England and they will ship it. Just got back from the Czech Repulic last month... had come good stuff and as said before.. most of the old formulas have been lost. Some people have old bottles and they are currently trying to revesre engineer, but good Absinthe is had to come by! Go to Prague, you can find some there!

 

ROFL!

:cheers2:

 

Very nice tek, bit too complicated for me now but maybe some day.

And also how strong are the psychedelic properties of Absinthe? As the title of this thread makes it seem as if it would answer that, but kinda goes to the tek instead.

 

the onces in the store barely has any abst.

 

It's the same as they sell in Europe, as close to the original recipe as legally possible, or with out poisoning yourself.

The ban on absinthe in the U.S. was lifted in January of 2007. I have drank absinthe in Scotland and in the U.S. and there is no difference.

You just got to make sure you are buying absinthe not absente. Absente contains Artemisia abrotanum or southern wormwood not Artemisia absinthium or Grande wormwood the main ingreidient in absinthe
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Real stuff is sorta a bubbly high, like looking through the bottom of a glass jar, bit more talkative. Slightly warm tipsty + a bonus perk. Hard to describe. But I've heard if you overdo the green fairy it's a world of hurt.

 

Sorry dudes gotta go trim so I'll finish this up in a few weeks.

Yes I suppose it is a bit sketchy but I really dont need suggestions on ordering it, been there, done that, they're almost all crap, the only way to get a good one is to make it right or blow all your money on a jade.

Damnit yes you can use regular baking yeast.