ImmersiveAmbientModecolor: #bf9d91 (color 2)
Video Format : 22 (720p) openh264 ( https://github.com/cisco/openh264) mp4a.40.2 | 44100Hz
Audio Format: Opus - Normalized audio
PokeTubeEncryptID: 2543135434d11dfea4858e597c944b9295b28ca026640bb2549202b10f346e80284b373b054382a7a9fdbf7bb668d46c
Proxy : usa-proxy.poketube.fun - refresh the page to change the proxy location
Date : 1714340247250 - unknown on Apple WebKit
Mystery text : Q3VlT0VmcWdJRW8gaSAgbG92ICB1IHVzYS1wcm94eS5wb2tldHViZS5mdW4=
143 : true
1,040,087 Views • Nov 13, 2022 • Click to toggle off description
Sign up to Clocks And Colours newsletter to be in to win a $500 voucher and a CTC goodies bag:
www.clocksandcolours.com/pages/stillit-1
A HUGE thank you to Alan Bishop for making this project possible. You can listen to the full podcast where Alan goes into much more detail here:
• Whiskey, Absinth, History & Productio...
Spirits Of French Lick:
www.spiritsoffrenchlick.com/
Alans Youtube Channel:
youtube.com/user/hipgnosis2/videos
"Brandy" Recipe (this is scalable):
95 L (25 gal) of water
14kg (30,9 lb) of sugar
1kg (2.2 lb) of raisins
1kg (2.2 lb) of oats
Macerate for 24 hours starting at 170 f / 76 c
2 L of 170 proof / 85 % "brandy"
90 g of wormwood
53 g of anise
53 g of fennel
26 g of mint
53 g of Lemon Balm
5 g angelica seed
Proof the maceration down to 40% ABV and pot still it. Take a small amount of "foreshots".
Collect down to 60% abv and keep as "hearts"
60% - 40% can be kept to distill again with the next batch of brandy
40% and down can be kept to distill again with the next botanical distillation.
Separate 48% of your hearts and heat to 140 f / 60 c and colour with:
2 g of hyssop
3 g of spinach
I macerated for 12min. You should either macerate much longer or double or even triple the amount of coloring botanicals as my absinthe was not colored heavily enough.
----------------------------------------
Because I lost 3L of the upper hearts my spirit was under proofed. I took some of the lowest hearts and redistilled them. Then blended them back into the highest abv hearts I had. Just don't spill your spirit and you won't need to do this. Sigh. Be careful people!
=============================
Links for stuff in this video
=============================
CTC Glencairn Glasses
chasethecraft.com/shop/ctc-glencairn-glass
Still Spirits Air Still
amzn.to/3OqW9JC
Use the code "STILLIT10" to get 10% an EasyDens at:
www.easydens.com/
(Discount code valid until December 17th, 2022)
=============================
Popular Series
=============================
Safety Net
Want to jump into all grain but worried about the process or the amount of gear you need? This series is perfect for you. Real all grain mashes with a safety net and minimal equipment:
• Safety Net Recipes
Meme Spirits
Goofing off with a mini still and some fun ingredients. Sometimes you just need to have some fun!
• Don't Drink The Kool-Aid . . . Fermen...
Distilling fruit and veg
Want to know what happens when you distill a potato, banana or apple?
• Distilling Fruit & Veg
=============================
Merch And Products
=============================
For hats, shirts, coins, Glencairn glasses and general paraphernalia visit the CTC shop
chasethecraft.com/shop
Still Its Teespring Page (Shirts and hats)
teespring.com/stores/stillit
CTC - Into The AM Collab Shirt
intotheam.com/CTC-TEE
=============================
Merch And Products
=============================
For hats, shirts, coins, Glencairn glasses and general paraphernalia visit the CTC shop
chasethecraft.com/shop
Still Its Teespring Page (Shirts and hats)
teespring.com/stores/stillit
CTC - Into The AM Collab Shirt
intotheam.com/CTC-TEE
=============================
More From Chase The Craft
=============================
Still Its Patreon Page:
www.patreon.com/stillit
Support Me With Youtube Memberships
youtube.com/c/StillIt/join
CTC Podcast On Apple Podcast:
podcasts.apple.com/au/podcast/chase-the-craft/id14…
CTC Podcast On Spotify:
open.spotify.com/show/39ItzOaQaDx5lfc9Kk0oyc
CTC Podcast On Stitcher:
www.stitcher.com/podcast/chase-the-craft
Subscribe To The Channel Here:
youtube.com/subscription_center?add_user=ChaseTheC…
=============================
Things & I Use &/or Recommend
=============================
Check out Badmo's Awesome Wood And Stainless Barrels:
badmotivatorbarrels.com/?aff=2
The Cool Trippy Shirts Im Always Wearing:
intotheam.com/CTC
T500 Turbo Reflux Still
amzn.to/3KDkucq
Refractometer - Sugar
amzn.to/3OFLxGI
Refractometer - alcohol %
amzn.to/37fAZNx
IR Thermometer
amzn.to/3J8ktNx
Induction Heater
amzn.to/3nAW75M
Fruit Press
amzn.to/3q0jhUI
#distilling #homebrew #whiskey
I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?
Views : 1,040,087
Genre: Howto & Style
Date of upload: Nov 13, 2022 ^^
Rating : 4.93 (447/24,995 LTDR)
RYD date created : 2024-04-28T21:02:12.301001Z
See in json
YouTube Comments - 1,349 Comments
Top Comments of this video!! :3
Your absinthe looks pretty similar to the rare traditional stuff that you can find when you know a farmer in the valley where it comes from, congratulations! :)
831 |
In Antibes, France there's a bar that's half underground and shaped as a dome made of chiseled rock, we simply called it Absinthe Bar since all they served was Absinthe. The variety was spectacular! Their concentrates were however so powerful and difficult to source that you would be limited to only 3 shots worth per sitting. I went 3 times and all 9 servings blew my mind. Their pickled onions and garlic was also some of the best I've ever had and made for an epic lil side dish. Good memories! If anyone reading this ever visits France, go find that place, you will not be disappointed!
327 |
I always thought the thujone in Absinthe would instantly turn me into an Avant-garde artiste and allow me to hang with the Bohemians, but all I got was bogans
494 |
Absinth Rouge is a thing. Finish it with hibiscus for colouring (it does affect the flavour in a good way) and potentially some rose petals. I just use a touch of rose-water in addition to my mineral water when proofing it down off the still and then add-in the hibiscus for colour.
255 |
The Green Fairy appreciates your hard work and dedication!
7 |
In regards to color, Petite Wormwood is also a major coloring and aroma component, although it's very hard to find. I suspect if you used it you would likely get a much darker color. The spinach would likely darken as well if the spinach were dried. Lemon balm also gives great color!
290 |
Swiss bloke here... I can't drink alcohol anymore due to my current PTSD medication but that doesn't take anything from the pleasure of watching your experimentations. Thanks for that!
6 |
Your on screen conversions to us Americans is both hilarious and appreciated
38 |
Great job Jesse, not a bad go at all for the first try! It has been awesome working with you!
121 |
Very cool video !
Maybe you can try this receipe next time :
“Have a still that holds 24 bottles of good brandy. To these 24 bottles add a bucket of fountain water. Then put:
Two pounds of green anise
Two pounds of fennel
Half a pound of big absinthe
A pound of Gaula campana
Distill over low heat without leaving the still. Before distillation, the substances can be left to infuse in the eau-de-vie for 24 hours.
As the extract is distilled, two large, wide-mouthed glass jars are required; we put this liquor in it and then we share the following drugs which we infuse in it to give the green color:
A quarter pound of lemon balm
Half a pound of small absinthe
Half a pound of hyssop
It is left to infuse for four days in the heat of the sun, or on a stove if it is in winter. We then go through a felt hat; we squeeze the herbs tightly with both hands and put them back in the still for another cooking. »
Translated directly from old french, hope you understant everything. This is the Doctor Ordinaire's original receipe.
Have fun !
PS: Absinthe come from Val de Travers, in Switzerland, but it's not in Swiss Alpes ( believe me, I'm writing from there actually ;-) )
15 |
Thank you! Great video, admirable work! As a dweller of the Swiss Alps, I should add a correction: Absinthe does not come from the Swiss Alps but the Swiss Jura mountains which are outside the Alps at the northeastern end of Switzerland. The Jurassians, as the Jura dwellers are called, are the proud makers of the (illegal until 2005) green fairy. I would not want to take that honor from them or make them angry. Otherwise they might curse the green fairy.
I have tasted many kinds of original Absinthe moonshine. There are different colors from clear to yellowish-green to deep green. I prefer it whitout water but its richness in flavors comes out both ways. So I sip some pure then add water to enjoy the rest. I do agree with the Ouzo comparison.
28 |
In the written recipe you have listed mint twice. the second 53g one should be lemon balm.
47 |
I'm so freaking stoked I found this channel! I'm moving to the mountains and plan on building a still
33 |
For the spilled product you could soak up the spilled product with a towel and wring back into a container to run through the still again!
10 |
Man...I don't even drink any sort of alcohol, but this still was very enjoyable to watch. Excellent presentation of all of the details and historic tidbits.
10 |
I drank a bottle of Czech Absinthe my Buddy's GF smuggled in...and it was AWESOME!!! Imagine a field of wildflowers concentrated into a sweet liqueur...with plenty of Thujone! It was great served traditionally, or straight.
1 |
If you wanna try some REALLY nice spirits i'd recommend you Žufánek destilery from Czech Republic. His main focus is on fruit spirits traditional for our region but he also makes Junipers, Gins and Absinths which are reaaaaly nice. His top of the class is Žufánek DUBIED 1798, 70% Absinth by original recepie.
My top choice is Ořechovka (Wallnut spirit) made by macerating June harvested green wallnuts in 52 % Plum Spirit.
Try it you are not gonna regret.
13 |
My favorite spirit, made in a traditional way by my favorite distilling creator. What a happy Sunday.
7 |
Jessie good day to you; i started distilling this year (Absinthe,Gin, Whisky and Rum).
Your channel helped a lot with the basics and i am extremely grateful for all the insights that you give.
Talking about Absinthe, i am Swiss and i tried my fair share of them, the recipe you have seems very solid but the problem with Absinthe is simple: it does not have a recipe, only guidelines.
Every family had/has his own recipe and the few that "get out" are the ones easily accessible.
For a thought experiment, imagine Absinthe as your quest to use a lot of useful herbs and distill them. I found many recipes with chamomile, hyssop, star anise, small absinthe (artemisia pontica), nettles etc.
If you want we can have a chat about that, it would be my honor.
Best regards
9 |
@StillIt
1 year ago
Hows it going, team? I screwed a few things up! Apologies for the 1kg = 1.1 lb blunder. Its fixed in the description I cant fix it in the video :( Alan has some constructive feedback also (his screen name is One Piece At A Time Distilling Institute). - Petite Wormwood is a majour colouring componant. But its very hard to find. It will give a darker color - Spinach would be dried and give better colour
406 |