Just finished my second eBook, this time on the subject of winemaking. I wrote this in the same style, with easy to follow step-by-step instructions and plenty of color photographs. If you enjoyed my last book, I am sure you will also enjoy…
Currently this is on sale on Amazon but I plan to upload this to the Apple Bookstore soonest!
I thought it might be a good idea to discuss some of the finer points of this particularly important herb for #absinthe #making.
Roman Wormwood Growing in a Pot…
When it comes to #absinthe, Roman Wormwood – Artemisia pontica is primarily used for coloring. Although closely related, one should not confuse it with the most important absinthe ingredient – Grand Wormwood – Artemsia absinthium.
Sometimes Roman Wormwood is used as an ingredient for the main maceration, but Grand Wormwood is never, ever used as a coloring ingredient as it is far to bitter.
The plants also look quite different. Grand Wormwood can grow into a big sized bush between 1 and 2 meters high, while Roman Wormwood is a much more dainty, spreading plant that seldom grows more than 10-20 cm high. Roman Wormwood also goes dormant in the winter and will die off but will re-sprout from the roots in spring.
Without a doubt, Roman Wormwood can be a more difficult plant to obtain and it is a quite important ingredient for coloring
Roman Wormwood adds it’s own unique taste characteristics to the final product. I have seen only one company offer seed for it and even there, it had been out of stock for over a year and I never was able to obtain it from seed. I’ve been growing my own for years, starting with a small sprig with a root on it and have never seen it bloom. Obtaining a live plant and growing it is your best option and it does grow wild in certain areas. Fortunately, once you obtain a plant it’s quite easy to grow. If the potential absinthe maker is not able to obtain Roman Wormwood, real absinthe can be still made, it just wont taste quite the same. I case you are tempted to substitute another type of Artemesia plant for Roman Wormwood, I would not recommend that you do that, you would be better off to simply skip it as an ingredient until you are able to obtain it properly, you can still make a very tasty absinthe without it, and Hyssop and Melissa will still impart a nice green color to your absinthe.
Now that quite a few copies of the eBook How to Make #Absinthe are out, I’m getting a few questions that hadn’t crossed my mind when I wrote it, mostly pertaining to herbs. One person asked me about grinding. Well, I thought I made it clear and I will make it more clear in later versions, but yes, all the herbs are ground up. That would apply to both the maceration stage as well as the coloring stage.
Another questions was in reference to the coriander and angelica optional ingredients. These are added into the macerate and soaked in the alcohol along with the three main herbs.
More questions? Feel free to ask!
Took this photo of some of my home made absinthe being served in my favorite watering hole, like the way the photo turned out. What do you think?
Serving Home Brew Absinthe
The eBook “Make Absinthe at Home” is now live on Amazon.com. Apple is taking it’s time to review it first, I’m figuring a few weeks before it can be purchased at iTunes. In the meantime, here are a few screen shots to give you and idea what’s inside…
Screen Shot 1
Read on »
First, although there may already be a book on the subject of making absinthe out there somewhere – if there is one I’m not aware of it. While I am aware of books that give the basic idea on the subject, never have I seen one that shows the reader step-by-step how to make absinthe. I figured someone needed to do it. Now that the book has been written, next comes the hard part – publishing it. I plan to do that in electronic format, primarily by way of eBook. I am now in the process of setting up accounts at Apple, Amazon, and a few others.
The soon to be published eBook, “How to Make Absinthe at Home” has been written! Many hours were spent writing and re-writing this document. I hope to have this available to the public as soon as possible, it will all depend on how soon I can get approved to sell it at the various distributors. In the meantime, here’s a shot of the cover…
This is the first of what is hoped to be many on the subject of making absinthe. This blog is intended to be a support mechanism for my eBook, “How to Make Absinthe at Home.” Those who have obtained a copy of the book are encouraged to post here, as are those who have not and are merely interested in the subject in general.