I'm a big lover of Absinthe, and was thinking of making a white wine and then adding the appropriate herbs to give it an absinthe flavour. Does anyone know the most sensible way to go about this (aside from not doing it.lol). i'm unsure of whether it would be best to add them during fermentation or after, though the one thing I do understand is it won't remain white, but the white wine is intended more as a base for this little project.
Absinthe wine?!?
- Thread starter grumps
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jonboymentalhealth
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you could try making a bland white wine and at bottling stage mix in a shot or 2 of absinth to flavour. Ive done a ginger wine and added brandy last minuet was rather nice. :drink:
shadow47
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Or what about making some sugar wine (Kilju), ferment to total dryness and add a few of these for flavouring...
http://www.the-home-brew-shop.co.uk/aca ... inthe.html
http://www.the-home-brew-shop.co.uk/aca ... inthe.html
Kilju? never heard of that before. Will google it and have a look at the results. I actually have an original recipe for the herbs in Absinthe and access to them to flavour it, but my biggest query is how long I should leave the herbs in the wine for, and whether to add before or after the fermentation is complete. But thankyou for the input, and the kilju idea could very well be a good base for the wine cheers.
shadow47
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grumps said:
Make a tester bottle, weigh the herbs as accurately as possible and chuck them in, then taste every few days, when it tastes good, measure a larger quantity of herbs and do it on a bigger scale for the same amount of time.
Saves overpowering a large batch and wasting it.
Good luck, hope it tastes good!
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