- GWBBQ
- Jan 2, 2005
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A few years ago I was distilling absinthe at a friend's house in preparation for a party. The mental picture you have in your mind is wrong; I was in a kitchen in a suburban apartment, using lab equipment that I bought for this purpose, and had the distillation flask on a stand in a water bath on the stove for better temperature control. Ethanol boils a little above 78°C and I was watching the thermometer closely - 78, 79, 80, 81, 82, oh, it's superheating because I forgot boiling chips. What can I find in the kitchen that isn't soluble in ethanol? salt! perfect! I popped the stopper and thermometer out, put a funnel in the neck of the flask, and tossed the salt in. It couldn't have been more than a second, but as I saw the salt hit the funnel I realized what I had done and jumped back and to the side. The salt provided nucleation points for the superheated liquor and 3/4 of a liter of absinthe flash boiled and flew through the area that had only a second earlier been occupied by my face, then quickly condensed and began dripping from the ceiling.
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Feb 13, 2016 00:09
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Feb 13, 2016 00:09
