French Anisette
Grape-fermented wine is blended with anise and licorice, then sealed in oak barrels and aged for at least 180 days.
Ingredients
Grapes (peeled or unpeeled, mashed or whole)
5000 g
Rock sugar (crushed)
150 g
Anise (wrapped in cheesecloth)
35 g
Licorice root (wrapped in cheesecloth)
10 g
Instructions
1
Grape Fermentation
Place the peeled or unpeeled, mashed or whole grapes into a ceramic jar (build a fermentation pool if working with a large quantity). Sprinkle with the crushed rock sugar, cover with a lid, and place the jar in a well-ventilated spot kept at 25°C. Let the grapes ferment.
2
Separating the Original Wine
After about a week, the fermentation will have produced the original wine. Skim off and discard the residue and lees.
3
Sealed Aging
Pour the original wine into an oak barrel, add the anise and licorice root wrapped in cheesecloth, seal it, and let it age for no less than 180 days. The anisette is now ready.
