Wasn't That a Mighty Storm

Virginia Gentleman · Post by **Virginia Gentleman** » Tue Aug 09, 2005 7:55 pm

Wild weekend, we got hit by a localized thunderstorm like I've never seen before that probably had a funnel cloud. Huge trees down everywhere. We lost half a big maple, and my still house (unused garage) flooded because there was so much ground water it pushed through a break in a French drain and was pushing water up into the garage and a fast rate. Happened to come down to check for leaks and it was 6" high and risin'. Luckily hadn't gotten to the equipment yet. Me and 2 friends bailed close to 400 gal. of water until the rain slowed.

So I need to make some special Gully Washer whiskey to remember the event and give as thanks for the help. I've got lots of fresh cut maple, how about charring some and dripping or soaking sour mash whiskey through it? Isn't that what Jack Daniels does, filter through sugar maple charcoal, then age on oak? Anyone used maple for filtering or soaking?

Guest · Post by **Guest** » Wed Aug 10, 2005 3:47 am

I haven't tried that one yet, but I have a bottle of George Dickle that does. You can just taste a hint of maple in it. Real nice in my opinion!
My son in law is heading down your way V.G, he has a couple of houses down near Galax (sp?) any way he made mention that the peaches are in season now and plans on bringing up a bushel or two for me to make some peach brandy.

Furball

Virginia Gentleman · Post by **Virginia Gentleman** » Wed Aug 10, 2005 3:55 am

That's right, Geo. Dickle does it too, I forgot that. Time to experiment.

Galax is real nice area, and they have the best fiddler's festival there. Peaches are in for sure, going to get me some for eating and soaking too.

Uncle Remus · Post by **Uncle Remus** » Wed Aug 10, 2005 4:18 am

VG

wow! sounds like you guys had a good one. We've been having typical summertime thunder/ lightning storms the last couple days, but nothing like you described.

I have used maple charcoal to mellow out my corn whiskey. I made some in a couple of soup cans on the barbaque. I then crushed it up and put it in a jar with my whiskey. I left it in 1-2 weeks then strained it out. It gave the whiskey a rich golden colour and took a bit of the edge off and maybe even left a hint of sweetness.

I would say be careful not to use too much if soaking in it. Just a good handfull gave 3 litres a lot of colour.

Virginia Gentleman · Post by **Virginia Gentleman** » Wed Aug 10, 2005 4:41 am

20-year storm, I'd call it. More localized damage than Isabel did, and she hit us pretty hard. Anyway, all is well now.

Thanks for the details. So when you make the charcoal, do you let it char all the way through, or just on the outside? About 1/2" cubes sound right? I hear ya on being careful, I've learned from doing that charred wood imparts color and flavor very quickly. If I'm putting it in quart jars, I guess I'd use about a teaspoon or so and watch it closely?

Uncle Remus · Post by **Uncle Remus** » Wed Aug 10, 2005 4:10 pm

I packed strips of maple into a couple soup cans and covered them tightly with some tin foil doubled up about 4 times. I tied the foil around the can with haywire. I made a small nailhole in the bottom of each tin to allow gases to escape and then threw them in the coals of the barbaque on high for 45-60 minutes or so. I took them out and let them cool. What I ended up with was totally charred wood. You could break in up with your fingers it was very porious looking.
I used about what I could hold in one hand in about 3 litres of booze. It seemed fine with this amount, but I think if I used much more it would have turned the whiskey a darker colour. As it was the whiskey was a perfect deep amber, about the same colour as Gibsons Finest (my favourite store bought whiskey).

Virginia Gentleman · Post by **Virginia Gentleman** » Thu Aug 11, 2005 12:04 pm

Thnx for the extra detail. I have definitely ended up with spirit that was way too dark because I added too much charred, and it happened in less than a day. So I'll start light and slowly add. Next week's project, plus another sour mash run, can't wait.

Virginia Gentleman · Post by **Virginia Gentleman** » Tue Sep 20, 2005 1:30 am

made some maple charcoal last night per your method, Remus. Gonna put some in a cloth tea bag and soak in corn likker for a few weeks. I may mix it with a little toasted maple to keep the likker from getting too dark (that's what I do with oak). Will let ya'll know how it goes. The maple wood is from the tree I mentioned in the post above that the storm took out.

Anyone know how to identify diff. varieties of maple? Sugar maple is what many distilleries use, no idea if this tree is or not. Probably need to look at the leaves and bark.

The Chemist · Post by **The Chemist** » Tue Sep 20, 2005 6:11 am

Looks like you're barely outside the Sugar Maple range, VG, here's an informative website:

http://www.massmaple.org/treeID.html" onclick="window.open(this.href);return false;" rel="nofollow

Virginia Gentleman · Post by **Virginia Gentleman** » Tue Sep 20, 2005 6:31 am

Cool. Damn good chance it's a Red Maple based on some more reading (this site, for example http://www.fcps.k12.va.us/StratfordLand ... _maple.htm). Leaves are a perfect match, and I know it's a pioneer/volunteer. Smells pretty good charred and toasted, so guess I'll see what it tastes like.

pothead · Post by **pothead** » Sun Oct 23, 2005 3:16 pm

All the conversation bout sour mash around here lately is gettin me awful thirsty. I might just have to start the sour mash process myself.

VG,
you usin the uncle Jesse method?

Virginia Gentleman · Post by **Virginia Gentleman** » Sun Oct 23, 2005 9:36 pm

Yup, UJSM is what I use.