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NZChris wrote:I don't know that I would claim 20 years, but for someone who is short of drinking likker in the cellar, what I'm doing is worthwhile.
Odin wrote:Headsy, fruity tastes and esters need oxidation. Early tails like tastes (nutty, root-like) need heat so their interaction is sped up. Agitation will enter oxygen in your product. Heating it up will create more of the tails oriented taste development. Both processes (heating up and agitating) reinforce each other. A warmer product will evaporate at a faster rate. Headsy molecules (low boiling point alcohols) are over represented in the evaporated gases and exposed to more oxygen in their gas phase, prior to falling down / being refluxed. And agitation does not only add more oxygen, to help esterize heads, but also makes the tails oriented molecules meet more often and more vigourously.
My tests taught me that in a week time I can get to something that's maybe comparable to 3 to 5 years. I feel 20 years is over stated. But that's just my opinion.
Odin wrote:I have thought a great deal about ultraviolet light.
Jimbo wrote:haha, thats a pretty good observation. crap in crap out.
Any process that trys to short change mother nature never had any credibility in this industry to begin with. Even smaller barrels, let alone snake oil and alchemy. Ive seen plenty articles that snickered and laughed at this particular attempt and others to make diamonds from coal.
My opinion is its dangerous to the credibility of 'Craft Spirits'. Some yahoo trys to pawn off his 6 month old shite for 40-50 bucks a bottle and before long no one trusts $40 craft spirits anymore and reverts back to their 'safe' Cracker Barrel well known predictable brand. Not good.
thecroweater wrote:In Australia we don't get any $50 craft whiskey as the starting price is around $100 and climbs rapidly from there so consumer confidence is very important.
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