chaucer
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Posts posted by chaucer
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I was wondering if there was an industry standard for the stage of development to harvest wormwood for Absinthe. Is it just leaf before flowering, or full flower, or left on the stem? The company I work for makes an extract of wormwood and we harvest when in full flower and after dried we then seperate the herb from the stem. So back to my question, if the info i'm asking for is proprietary disregard the question. I just wondered if there was a standard or is it just a matter of personal preference? By the way the Wormwood harvest starts today (about an acre) which means a whole week tasting wormwood pollen and dust trapped in my sinuses.
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Where would I find a Generally Recognized As Safe (GRAS) list of Botanicals for Distillers?
I am thinking about formulas for gin, liqueurs, bitters, vermouth, etc. and want to make sure I am using safe and approved by FAD and TTB botanicals.
Thanks
JMF
gstone posted a link for a question i had earlier this year it is in the fed/gov part of the forum under( which herbal ingredients arent allowed.) if i knew more about computers i would have put the link in this reply.
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I've used Mountain Rose Herbs and was impressed with their selection, quality and speedy delivery.
Pacific Botanicals in Oregon is another source for Organic herbs
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hey GStone yes my friends absinthe was distilled but the recipe and proportions i dont know. I do know that it has only anise fennel and wormwood. As for looking for the bitterness, i was just shocked to find the new absinthe had little wormwood flavor. It was my first time tasting it and my expectations were high. thanks again for good solid info.
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I recently had the oppurtunity to taste Lucid Absinthe and St. Georges brand as well. Neither of these products had the flavor of wormwood, which disapointed me greatly. The Fennel and Anise were overpowering to say the least. I feel keeping the thujone levels below 10 PPM has diluted the main ingredient out of the picture. If this is the case I feel like I've been misled. It was called absinthe after Wormwoods latin name and if you can only taste Anise and Fennel but no Wormwood, this writer feels that it is a ripoff. The country is riding the wave of all of this post ban "absinthe" but what percentage of people actually know what wormwood tastes like, 2% ? Anyway what inspired this rant was after i tried the lucid and the st george i tried a friends homemade Absinthe and the flavor profile was perfectly balanced between the anise fennel and wormwood. To me this is how it should taste, and anything else is just Anisette with a Absinthe label. Am I the only one who feels this way?
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thank you guys once again.
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Does anyone know why calamus is on the prohibited list? I didnt realize that it was not useable at all in food products.
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thanks alot gstone thats the list I was looking for.
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A friend told me that the feds have a list of herbs that are not allowed to be used during commercial brewing or distilling. It would seem that wormwood came off that list but I can't seem to find anything about it. Can anyone offer suggestions?
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It was many years ago when the dust intoxication happened, so my memories may be clouded, but 7 hours of wormwood dust going in my nose did have some effect on me. The taste stays in the sinuses for a few days as well. Its actually the reason that I have a taste for wormwood. But having never tried Absinthe I cant comment on its effects. Thanks for the link to the study.
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I have worked in the Herbal extract industry for 13 years. Wormwood has always been a big seller. We grow and process all of our wormwood by hand. The process is we cut the plant whole, dry it, and sift the herb from the stem. This process can be extremely toxic without the proper ventilation and dust masks. With that said, even with a dust mask, large amounts of dust are inhaled. I am speaking from personal experience when i say that wormwood will have a narcotic effect on the body if enough is ingested. And it wasnt necessarily a good narcotic feeling, but i felt looped all that nite. I think it is the combo of the alcohol and the thujone that have given wormwood a bad name.
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thanks for the great info. it is helping me move slowly foreward.
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what are the requirements for the septic in a small distillary. I live in a rural area and was curious if I would need a special septic to operate.
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thanks for the info.
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is the permit process different for bottling and selling than it is for distilling, bottling, then selling. i am curious because i'm considering starting off with some products that won't require distillation. any advice will be much appreciated.
wormwood harvesting
in Technique
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