• Absinthe (and other herbals)

  Color Preservation

  Posted by PLAYMP on February 28, 2023 at 2:35 pm

  A while back I had just enough sugar neutral lying around to give absinthe a go. I used this recipe from the forum ./download/file.php?id=84462&t=1&sid=db3563c49b16daab0f3c666e92fd5b9c” />

  NZChris replied 1 year, 9 months ago 8 Members · 11 Replies
• 11 Replies

• 

  still_stirrin

  Member

  February 28, 2023 at 5:42 pm

  Because the green color comes from chlorophyl, it will naturally lose that “fresh green” color as the chlorophyl oxidizes and decomposes. It’s natural for that to happen. If this change in appearance bothers you, then try adding a drop of green food coloring. But, you really don’t need to do that because classic absinthe will naturally turn “dirty yellow”. The “green fairy” unfortunately, will naturally age … just like the rest of us.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

• 

  Prole

  Member

  February 28, 2023 at 8:58 pm

  Indeel losing the green and going “fuille morte” is the sign of a properly made absinthe. Bottling in a dark brown or green bottle and storing in the dark is the best way to preserve the color. It has long worked for me

• 

  NZChris

  Member

  February 28, 2023 at 9:21 pm

  My 2019 is about that color. The 2021 still has some green left, I couldn’t find last years.3 months is very quick, was there much headspace in the bottle for O2.I use fresh herbs for coloration. I don’t know how much difference that makes.

• 

  OtisT

  Member

  March 1, 2023 at 1:42 am

  I’ve used a little citric acid in my cordials to help maintain the color over time. Of course, citric acid in a berry or fruit cordial won’t really be noticed. Can’t say if you would notice it in your spirit.Otis’ Pot and Thumper, Dimroth Condenser: Pot-n-Thumper/DimrothLearning to Toast: Toasting WoodPolishing Spirits with Fruitwood: FruitwoodBadmotivator’s Barrels: Badmo Barrels

• 

  still_stirrin

  Member

  March 1, 2023 at 3:04 am

  It may work in a cordial, Otis. But citric acid would be out of place in an absinthe. The chlorophyl that colors absinthe is light sensitive and will lose its color as it oxidizes and ages. As suggested, brown glassware may help delay the loss of color, but it’ll still happen.In fact, the loss of color actually is a signal of authenticity to the spirit (opposed to artificial coloring additions).The green fairy is indeed a mysterious spirit. Celebrate her.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

• 

  NZChris

  Member

  March 1, 2023 at 6:37 am

  I just found last years Absinthe, (In NZ I make it at this time of year using mostly fresh herbs), and it is still very green.It’s in clear glass with a natural cork bung, about 3/4 full so plenty of room for O2.It’s in a lightproof liquor cabinet in a shed that has wild temperature swings during the days and seasons.

• 

  LordL

  Member

  March 1, 2023 at 7:28 am

  Something that works wonders in the beer world has been vitamin C, Ascorbic acid.You might want to try 0.2 grams / liter.It’s a very powerful antioxidant, at the same time very edible, it’s good for you! 20L Boiler2″ PipingPotstill

• 

  Renhoekk

  Member

  March 3, 2023 at 7:32 am

  Commercial absinthe is often synthetically coloured with a mixture of Brilliant Blue (E133) and Tatrazine (E102). For home purposes, blue and yellow food colouring for baking will get you a decent blue-green fairy colour too. As others have mentioned (and you discovered), chlorophyll will break down pretty quickly and turn brown. Light and heat are your enemies and it is difficult to keep chlorophyll shelf stable for a decent amount of time.If you don’t want to use dye, then perhaps have your mates over for an absinthe party while it’s still green

• 

  Saltbush Bill

  Member

  March 3, 2023 at 10:46 am

  I suspected that might be the case in modern times.

• 

  PLAYMP

  Member

  March 5, 2023 at 3:38 am

  I think this is the root of my problem. I DID have some friends over and we did enjoy the absinthe. So much there was a ton of headspace and air left in the bottle at the end of the day and I think that sped things along. No hard feelings though, thanks for the tips!

• 

  NZChris

  Member

  March 5, 2023 at 5:46 am

  If you are using dried coloration herbs, you could leave it white until just before you need it.If the flavor could stand a boost from one or two of the coloration herbs, you could give yours a color top up at the same time.The headspace in my 1 year old is currently 1/3 of the volume. I’ve never bothered to move any to smaller glassware as the volume dropped, but it might help.If O2 in the headspace does speed up fading, bottling into smaller bottles might help fix your problem.

Log In to Reply