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Aging Whiskey, Whisky or Scotch

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Re: Aging Whiskey, Whisky or Scotch

Postby okie » Fri Apr 22, 2016 9:05 am

Mud wrote:
okie wrote:... I have never been able to wait that long....


If you make a lot, far more than you can drink in a reasonable time, this becomes very simple.


Ha ha ha :roflmao:

MUD, My situation is I have a huge project I'm working on that takes all of my spare time and money so I only do this hobby when it's bad weather and I can't do that project. In a year I should have that wrapped up and I can devote more time to this hobby.
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Re: Aging Whiskey, Whisky or Scotch

Postby okie » Fri Apr 22, 2016 9:19 am

I was gifted a brand new French Oak 20L barrel. It's very well made and thick. It's toasted. I know it's going to sit for a year and then I will do my best to fill it with 62 ABV single malt and I'll let it sit undisturbed for a few years, It is wrapped in shrink wrap at the moment.

My question is this, how would you condition this barrel? It's going to be expensive to buy 20L of whiskey and since I don't drink American whiskey it would be something I would give away anyway and I think that is what I'll end up doing.

On the microwave thing. I have read quite a lot about microwaves, which is a radar unit actually and the first ones were called radar ranges, and what they do to food molecules when they heat them up. Russia did a study back when they came out and banned them from their country saying they were a health hazard. I don't own one which is partly because of that issue and partly because I lived on a boat for 25 years and quite frankly, didn't have the space for one and when out at sea or at an anchorage I didn't have the electrical power to run one.

I tried the heating cooling cycle aging process by putting a jar of single malt in a pot of water and heating it slowly that way. I took it up to 140F. It worked very well and I satisfied my curiosity about fast aging. I'm on the barrel now.

How would you season that barrel?
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Re: Aging Whiskey, Whisky or Scotch

Postby punkin » Fri Apr 22, 2016 2:28 pm

Doesn't take much effort or expense to make 20l of barrell strength ujsm

It's very drinkable too after ageing and your friends would be happy friends.
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Re: Aging Whiskey, Whisky or Scotch

Postby Mangamahu Moonshine » Fri Apr 22, 2016 5:06 pm

If it's French oak I'd probably get my hands on some fruit to run through the press and do 20L of some kind of wine. Or, as I've mentioned with French dominoes/staves a quaffing mead goes great - for a barrel I'd probably do something stronger than a quaffing mead though, like a sack mead or something. Plum wine would be another good one, or of course you could just use grapes. I reckon a mix of syrah (sorry, "shuh-razz" for the Aussies on the forum...), tannat, malbec and tempranillo would work wonders personally...

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Re: Aging Whiskey, Whisky or Scotch

Postby okie » Mon Apr 25, 2016 10:47 am

punkin wrote:Doesn't take much effort or expense to make 20l of barrell strength ujsm

It's very drinkable too after ageing and your friends would be happy friends.


Punkin, that's a great idea. Thanks
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Re: Aging Whiskey, Whisky or Scotch

Postby okie » Mon Apr 25, 2016 10:51 am

Mangamahu Moonshine wrote:If it's French oak I'd probably get my hands on some fruit to run through the press and do 20L of some kind of wine. Or, as I've mentioned with French dominoes/staves a quaffing mead goes great - for a barrel I'd probably do something stronger than a quaffing mead though, like a sack mead or something. Plum wine would be another good one, or of course you could just use grapes. I reckon a mix of syrah (sorry, "shuh-razz" for the Aussies on the forum...), tannat, malbec and tempranillo would work wonders personally...

My .02 HTH


I have French oak that is toasted staves that I aged with wine for 6 months and then did a finishing with that. It makes a great tasting single malt in my opinion but not one I wish to drink much of. Therefore turning the 20L into that doesn't work for me. I also seasoned some in American whiskey and tried that and in my opinion that made the better of the two oaks especially if I do both.
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Re: Aging Whiskey, Whisky or Scotch

Postby okie » Mon Apr 25, 2016 11:24 am

Is Wagner's cracked corn bird feed ok to use in a ujsm whiskey?

That seems to be what I can find near me.
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Re: Aging Whiskey, Whisky or Scotch

Postby Mangamahu Moonshine » Mon Apr 25, 2016 10:09 pm

okie wrote:
Mangamahu Moonshine wrote:If it's French oak I'd probably get my hands on some fruit to run through the press and do 20L of some kind of wine. Or, as I've mentioned with French dominoes/staves a quaffing mead goes great - for a barrel I'd probably do something stronger than a quaffing mead though, like a sack mead or something. Plum wine would be another good one, or of course you could just use grapes. I reckon a mix of syrah (sorry, "shuh-razz" for the Aussies on the forum...), tannat, malbec and tempranillo would work wonders personally...

My .02 HTH


I have French oak that is toasted staves that I aged with wine for 6 months and then did a finishing with that. It makes a great tasting single malt in my opinion but not one I wish to drink much of. Therefore turning the 20L into that doesn't work for me. I also seasoned some in American whiskey and tried that and in my opinion that made the better of the two oaks especially if I do both.


That's the beauty of it all, in many ways I think, that there are different strokes for different folks.

Hey our sigs are quite similar lol...
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Re: Aging Whiskey, Whisky or Scotch

Postby okie » Wed Apr 27, 2016 9:21 am

Hey MM,

I noticed your sign and I like the added pork saying.

I agree about the beauty of making different tasting scotch and I do like the wine finishes. My thing is this is a 20L barrel and that's a lot of scotch to drink. :D
My wine finish will be smaller allotments.
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Re: Aging Whiskey, Whisky or Scotch

Postby Tracker » Wed Apr 27, 2016 6:28 pm

My thing is this is a 20L barrel and that's a lot of scotch to drink. :D
My wine finish will be smaller allotments.


That's not a lot if you like Scotch :?


Cheers.
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Re: Aging Whiskey, Whisky or Scotch

Postby Mud » Wed Apr 27, 2016 6:47 pm

Take heart. You won't have too much. You will lose plenty before it's done in the barrel. You won't get nearly that much for all your hard work. :?
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Re: Aging Whiskey, Whisky or Scotch

Postby zedzedtop » Wed Apr 27, 2016 8:52 pm

Tracker wrote:
My thing is this is a 20L barrel and that's a lot of scotch to drink. :D
My wine finish will be smaller allotments.


That's not a lot if you like Scotch :?


Cheers.

:)
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Re: Aging Whiskey, Whisky or Scotch

Postby okie » Thu Apr 28, 2016 9:36 am

Mud wrote:Take heart. You won't have too much. You will lose plenty before it's done in the barrel. You won't get nearly that much for all your hard work. :?


Mud, so true. That's why I'm shifting away from barrels. My brother tells me that barrels in high humidity areas lose alcohol and in low humidity areas lose water. I'm in the desert officially and my average humidity is about 20-30% with single digits at times.

I might fare ok.
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Re: Aging Whiskey, Whisky or Scotch

Postby alanmies » Thu May 12, 2016 1:00 am

First marinade oak slabs with sherry for few weeks. Then charring with torch.
Put all together with 60 ABV liquid in the jar.
Change the temperature weekly from fridge to room temperature.
You will have after six months barrel proof whiskey.
Believe me, it works also with sugar mash.
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