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Absorption Rate of Thujone from Wormwood into Alcohol
Good Day All.how long it takes for strong alcohol (like 60% and above ) to absorb thujone from wormwood ( Artemisia absinthium L ) to reach that levels of True Absinthe like in 19 century ( it was like above 100 mg as minimum ) .im talking about most simple infusion type, when in room tempeture alcohol you put herbs and store for time. and i know high levels of thujone can be toxic. I need pretty specific knowledge here, i dont want to over infuse spirit with thujone or make it to impotent.
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11 Replies
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Can you read French?I suggest reading Duplais.ssMy LM/VM & Potstill: My build threadMy Cadco hotplate modification thread: Hotplate BuildMy stock pot gin still: stock pot potstillMy 5-grain Bourbon recipe: Special K
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Here’s a couple of documents for your files:
Duplais Distillation Manual.docx- Absinthe – Duplais
- (143.99 KiB) Downloaded 144 times
Fritsch-English.pdf- Absinthe – Fritsch
- (257.24 KiB) Downloaded 125 times
Help yourself.sMy LM/VM & Potstill: My build threadMy Cadco hotplate modification thread: Hotplate BuildMy stock pot gin still: stock pot potstillMy 5-grain Bourbon recipe: Special K
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I understand that True Absinthe Making is infusing and distiling, etc. but in my case, i have French Absinthe from market , but it contains too little of thujone to be called true absinthe, so i want to just simply put dried wormwood herb (Artemisia absinthium L ) to pre made Absinthe and keep it in room tempeture until it gonna reach thujone levels of true absinthum. i know that distiling ( heating ) accelerates process of herbs infusion, but my question IS: how long it takes to infuse with cold temperature in already describeted conditions and aim for infusion ( at least 100mg/kg of thujone) and i dont want to make any poison and thefore harm anybody, just indvidual philosophical/artistical exploration.
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It sounds like you’re traveling “the lonesome road”. So, you’ll just have to experiment and tell us what you’ve discovered.The absinthe makers here usually follow the established processes. Even me. When I made absinthe, I followed Duplais. And learned a lot from experience. Of note, the wormwood I used resulted in an extremely bitter product (following Duplais’ guidelines). As a result, I had to redistill it and recolor it to get it enjoyable to consume.But I wonder, what’s the interest/intrigue with thujone?ssMy LM/VM & Potstill: My build threadMy Cadco hotplate modification thread: Hotplate BuildMy stock pot gin still: stock pot potstillMy 5-grain Bourbon recipe: Special K
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“The most commonly reported experience is a “clear-headed” feeling of inebriation – a form of “lucid drunkenness”. Chemist, historian and absinthe distiller Ted Breaux has claimed that the alleged secondary effects of absinthe may be because some of the herbal compounds in the drink act as stimulants, while others act as sedatives, creating an overall lucid effect of awakening” -[ Quotes From Wiki] – it was psychoactive effect of true absinthum, which contained thujone. many people called that absinthe give effect of such, which none of alcohol gives. when i mix jagermeister ( sedative ) with tequila ( stimulative ) you can get similiar effect i imagine. Wine has most awakening effect, but to mix diffrent proof of alcohol is bad.
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I think that you are paying far too much attention to trujone; which is only a moderate psychoactive in the first place, and far from the domineering flavor in wormwood, let alone in absinthe. Look up “anethole”. Several weeds other than ‘grande wormwood’ can go into anethole (like fennel, anise myrtle, liquorice, magnolia blossoms, and star anise.Jägermeister’s does not owe its flavor to artemisia absinthium alone; in fact 55 other herbs, fruits, roots, and spices dictate Jägermeister’s taste. Things like citrus peel, licorice, star anise, poppy seeds, saffron, ginger, juniper berries, and ginseng.Omnia mea mecum porto
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isn’t Thujone content is regulated nowadays due its psychoactivity ?however, I found only one absinth brand in local markets, French “Pernon Absinthe” for 25 euros ( which is much for mine financial income ), “Pernond Absinthe” have like 10mg/kg thujone. so my point here, that i dont want to waste money for absinthe, which shoud give effect by design, but wont due regulations. but if you can assure me, that even such regulated absinth, gonna have that effect like 100 years ago, when this inquiry will be settle.
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Contemporary studies have shown that it is a mis-conception (historically) that the thujone actually created “hallucinations”. Rather, the alcohol content is what gives its consumers the feeling of euphoria, especially when consumed in high amounts, as the 19th-century consumers did.So, chasing thujone for it’s “psyco-activity” may be futile in light of the potential toxicity it poses. But, YMMV. Personally, I made the absinthe because of the novelty and opportunity to create a historical beverage.ssMy LM/VM & Potstill: My build threadMy Cadco hotplate modification thread: Hotplate BuildMy stock pot gin still: stock pot potstillMy 5-grain Bourbon recipe: Special K
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Steeping Artemisia absinthium in Absinthe would make it about as much fun to choke down as Malört, or Bäsk. I have made Bäsk, but seldom drink it.I do very occasionally pick a leaf and make a cup of tea with it. I’ve never noticed any effects from it.
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I made Bäsk but with the fresh spring leaves. Those really Lime green spruces. It tasted so fruity i couldn’t believe it! I’d love to do it again, but my plant is since long gone. It’s a weed, i know, it didn’t die, we just moved and left it there. 20L Boiler2″ PipingPotstill
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I know this is an old thread but I’ve had a rough go of it in 2023. So I’ll give this can a kick down the road and see how it lands…I’m including the references (just so you know I’m not making this crap up)How much Thujone was present in antique Absinthe? Steam distillation of wormwood yields 0.27-0.40% dark green oil with a yield of 2-4 mg thujone per 10 mls (Guenther 1952)In a typical recipe for Absinthe 2.5 kg of wormwood was used in preparing 100 liters of Absinthe (Arnold 1989)Typically 1.5 oz was consumed (diluted with water) per drink. This is equivalent to 4.4 mg wormwood oil per drink or 2-4mg of thujone. (Vogt & Montagne 1982)You would have to drink sh#t loads, as in several bottles, for this level of thujone to hurt you…but by then you’d have died from alcohol poisoning! Kiwi(It breaks my heart, but) I’ve finally decided my future liesBeyond the yellow brick road…from Elton John
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