NEITHER I NOR TOTSE WILL BE RESPONSIBLE FOR THE STUPIDITY READERS MAY PERFORM WHILE USING THIS GUIDE
1. one part α/β-Thujone containing plant material (Salvia officinalis
or Artemisia absinthium
2. a wort distilled to one's preferred flavoring or some spirit like eau de vie
3. one part fennel seeds
4. one part crushed anise seeds
5. yeast, depending on the size of batch (1-2 lb. yeast per 1000 gallons)
6. a still
7. a fermentation vat
8. a hydrometer and cylinder (optional)
9. Some common sense (I hope)
The Holy Trinity
First we make a wort by selecting a sugar or starch laden plant material and preparing it according to its nature. This may involve boiling or allowing germination and will require research upon the part of the reader. Depending on the amount of yeast added, materials, and setup, the time it takes for alcohol to kill the yeast will vary. Generally 7-14 days (one can find the finer points of this in many a book on brewing) is the time it takes to reach 5-10% abv.
*NOTE THAT ONE COULD DISTILL THE THUJONE CONTENT INTO AN OIL FIRST. MOAR INFO IN ADDENDUM
Then we add our thujone and fennel content, stir vigorously, and let it sit for approximately 4 to 8 weeks. This process takes time and so I read has an art to it.
*ALSO NOTE THAT MUCH OF THE THUJONE WILL BE BROKEN DOWN DURING THE DISTILLATION PROCESS. THIS IS NOT NECESSARILY A BAD THING. IT IS TRADITION. ASK NAPOLEON AND THOSE FRENCHIES. THOSE "ABSINTHE KITS" DO NOT MAKE THE TRADITIONAL DEFINITION OF ABSINTHE!
This shit is pretty simple: boil --> vapor --> product. The only thing one might have to worry about is vapor pressure so make sure the reflux/distillation adapter isn't clogged. Use a pot still for more flavor. Also, one could add a higher proof fennel/anise pre-distilled to make the product a higher proof without having to distill a second time, destroying more thujone.
Maceration, Pt. II
At this point, your colorless, refined product should be sitting before you to await its coloring. Many use mint and like foodstuff plants for a second maceration, leading to the final color and flavor profile. Use a tea bag material to minimize the number of particulates,
At this point one can pour come in a cylinder and use a hydrometer to check the proof.
Some stuff on hydrometry
EDIT: I will look into oil distillation soon