hist-brewing: RE: Distillation

bjm10 at cornell.edu bjm10 at cornell.edu
Fri Aug 31 11:35:47 PDT 2001



On Thu, 30 Aug 2001, Bruce R. Gordon wrote:

> root,  rosemary,  thyme and lavender,  each in equal amounts. Wash them 
> and dry them,  and then grind them a little in a mortar and add  a 
> little salt. Then put it in the body of the distillator and pour in wine 

I think that the salt may be meant to be ground with the plant matter as 
an abrasive to aid in finer grinding.  The salt would not be for flavor, 
since it would be left in the still.  Of course, this is purely 
theoretical here in the USA.


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