How to make bitters with herbs at home

In this video I show you my method for making a traditional Italian herbal bitter. For those who want to have all the weights I have created a box where inside there are all the botanicals, two recipes for Amaro/Bitter and Vermouth and my advice for making them in the best possible way, below you will find the link.
www.chezgin.it...
If you want to transform it into a bitter and then color it, here is the link to purchase the small Saggio distiller that we use in our courses:
copper-pro.com...
If you want more information on the course in which we talk about infusion, bitters, vermouth and cold compound gin you can contact us on [e-mail]
Here you will find some indications on the method I use to create bitters and bitters:
Make an infusion using 25cl of alcohol at 96 alcohol volumes to which we will add our aromatic herbs which do not like water like (I explain it in the video); mint, roses, lemon balm, Roman wormwood (a little is very bitter), gentle absinthe, and flowers in general.
Leave to infuse for 24 hours and then remove and filter.
Then add 25 cl of water to bring our solution to around 50 alcohol volumes and start with the infusion of the more fibrous botanicals such as bark, seeds and rhizomes; iris, angelica, bitter orange, aromatic calamus, coriander, fennel seeds or green anise and leave to infuse for 5 days.
After three days we can add the flowers and leaves that like water and which will remain in infusion for 12/24 hours such as: yarrow, abrotano, thyme, rosemary, blackthorn or myrtle berries if you want to give it a nice dark color.
We twist the botanicals trying to recover as much alcoholic solution as possible and filter with a fine mesh filter.
We add another 20/25 cl of water to have approximately 70 cl of bitterness around 30 alcohol volumes.
We add 40 grams of sugar if we like it bitter up to 100 grams if we like it sweet.
If we want it to be nice and transparent, we filter it with a paper funnel filter for oenological use.

[@valentinoboi6007]

Interessante come sempre... per distillare e fare un bitter, non serve aggiungere i 30 cl di acqua finali o si? Il karkade direttamente in infusione al prodotto distillato?

[@chezgin4551]

il click che sentite ed il rumore di sottofondo è l'alambicco di saggio che sta distillando l'assenzio, scusate la qualità audio ma mi sarebbe spiaciuto non pubblicare il video ;-)

[@alessiotaddei95]

Ciao la salvia e l alloro quando le posso aggiungere?grazie🙏

[@chezgin4551]

Sono erbe aromatiche resistenti ma l'alloro non lo userei