Search found 88 matches

by Fidget
Tue Feb 17, 2015 2:41 pm
Forum: Flavoring and Aging
Topic: Nuclear Whiskey / Nuclear Rum and Spirits Rapid Ageing
Replies: 1046
Views: 158351

Re: Nuclear Whiskey / Nuclear Rum and Spirits Rapid Ageing

Don't know if it makes any difference once it's cooled when you release the vacuum the wood will pull some product back in its pores an push it back out for you in the next heat and vacuum cycle... What are you making or trying to do? FS Adding char toasted cherry heartwood sugars and flavours into...
by Fidget
Tue Feb 17, 2015 2:27 pm
Forum: Flavoring and Aging
Topic: Nuclear Whiskey / Nuclear Rum and Spirits Rapid Ageing
Replies: 1046
Views: 158351

Re: Nuclear Whiskey / Nuclear Rum and Spirits Rapid Ageing

Once cooled and under vacuum , is there benefit for leaving that way for a while, or benefit from re pressurising and then leaving a while before next nuke? What points are good to linger on so to speak?
by Fidget
Mon Feb 16, 2015 11:02 am
Forum: Flavoring and Aging
Topic: Blending whiskey tails for ageing on oak and the "finish"
Replies: 13
Views: 1705

Re: Blending whiskey tails for ageing on oak and the "finish

? Thought I was pretty clear. The first 2 pints were cut. Quarts 2-12 were kept. 2 pints = the first quart. For teh record, if you ferment clean, low and slow with a clean yeast. Like US-05 at 66-68 dgrees, aerated properly, you wont have a ton of heads. Use an estery yeast, or ferment warm, or tor...
by Fidget
Sat Feb 14, 2015 12:44 pm
Forum: Tried and True Recipes
Topic: Buccaneer Bob's Silver, Gold, and Black Rum Recipe
Replies: 420
Views: 109124

Re: Buccaneer Bob's Silver, Gold, and Black Rum Recipe

Hey bob...I wondered if you (or anyone else on this thread) had tried doing one long slow run, instead of strip+spirit?

If so, how did it turn out?

I know this may sounds lazy, but interested all the same.

Fwiw I prefer flavourful over more neutral rum!
by Fidget
Sat Feb 14, 2015 12:39 pm
Forum: Tried and True Recipes
Topic: Jimbo's Single Malt AG Recipe
Replies: 579
Views: 87938

Re: Jimbo's Single Malt AG Recipe

The early middle, and very late jars are now cut together on half toasted half charred cherry The questionable late middle jars are on charred oak, separate container. Will monitor both and contemplate blending at a later date, testing separate and mixed in a few months time. Thanks for the suggesti...
by Fidget
Fri Feb 13, 2015 1:32 am
Forum: Research and Theory
Topic: Fusel Oil Lab Analysis Results # 1
Replies: 34
Views: 32515

Re: Fusel Oil Lab Analysis Results # 1

Great to have hard numbers, but don't just look at the methanol, boys. Looks at the acetone numbers! Helluva lot more in the fores. 4 times more, in fact. 10 times more iso-butanol, nearly 10 times more iso-amyl alcohol, 35(THIRTY FIVE!) times more ethyl acetate, and so on and so forth. All of thos...
by Fidget
Thu Feb 12, 2015 2:05 pm
Forum: Flavoring and Aging
Topic: Pigroasters new optimal profile for oak aging sticks
Replies: 142
Views: 69665

Re: Pigroasters new optimal profile for oak aging sticks

Anyone had much success purely toasting (blue flame) their chunk / chip of white oak? Is it possible to get good results without doing the 45 To 90 min bake ?

Separate question, could it retrospectively bake a chunk that's already been toasted and quenched in wine?

:)
by Fidget
Thu Feb 12, 2015 4:13 am
Forum: Flavoring and Aging
Topic: CHERRY AGEING HELP
Replies: 54
Views: 8054

Re: CHERRY AGEING HELP

It is very hard to keep your mitts off it. Wish I could cook enough to put more away for longer periods but I keep sneaking sips and the likker level goes down to zero....... Angels share? What about Belly's share? Yer, I can see this being a problem for the new hobby. It was always a problem with ...
by Fidget
Thu Feb 12, 2015 4:06 am
Forum: ** Welcome Center **
Topic: Hello from South Africa
Replies: 1
Views: 178

Re: Hello from South Africa

welcome :) sounds like you are off to a promising start already!
by Fidget
Thu Feb 12, 2015 3:33 am
Forum: Flavoring and Aging
Topic: Hard woods other than Oak?
Replies: 36
Views: 5870

Re: Hard woods other than Oak?

ive been reading up on sassafras. growing up my grandmother would have me dig up roots for tea when she was filling sluggish. she told me it was a natural blood thinner. and i still make some about 3 times a year. while reading about sassafras i found that the FDA has outlawed the use/sell sassafra...
by Fidget
Wed Feb 11, 2015 6:29 am
Forum: Flavoring and Aging
Topic: Pitching toasted and charred wood whilst it's still HOT
Replies: 8
Views: 664

Re: Pitching toasted and charred wood whilst it's still HOT

To the OP Did you ask this because you were sitting with the oven door open, looking at some hot oak, and needing an answer pronto? I hope not, but I gotta say the mental image gave me a laugh. If you try it out, let us know what you thought! Yes....wood was in oven as I posted :mrgreen: Didnt try ...
by Fidget
Wed Feb 11, 2015 6:24 am
Forum: Flavoring and Aging
Topic: CHERRY AGEING HELP
Replies: 54
Views: 8054

Re: CHERRY AGEING HELP

Time will heal the tailsy. I never really liked what nuking did with cherry. But that long wait sure is brutal what differences did you note between nuked and un-nuked, out of interest? I think I'll stow it away for a few months, maybe emulate some seasons by moving from cold cellar to warm room an...
by Fidget
Wed Feb 11, 2015 1:38 am
Forum: Flavoring and Aging
Topic: CHERRY AGEING HELP
Replies: 54
Views: 8054

Re: CHERRY AGEING HELP

I delved into it last night, but decided to combine cherry research with the nuke research....second blast done is morning and it sure looks good. I cut using just two diagonal saw incisions, a 1.5" 4 sided polygon out the side of a 2x2x12 length of cherry heart wood. I baked hidden in foil for 30 m...
by Fidget
Tue Feb 10, 2015 12:25 pm
Forum: Flavoring and Aging
Topic: Pitching toasted and charred wood whilst it's still HOT
Replies: 8
Views: 664

Pitching toasted and charred wood whilst it's still HOT

Like it's been out the oven 5 minutes, charred a bit....any advantage to pitching it in ASAP whilst still hot, would it be similarly useful like nuking is?

Thanks!
by Fidget
Tue Feb 10, 2015 12:18 pm
Forum: Flavoring and Aging
Topic: CHERRY AGEING HELP
Replies: 54
Views: 8054

Re: CHERRY AGEING HELP

Interesting reading here! So more like 45 minutes bakes in foil, rather that hours.....for cherry?.
by Fidget
Mon Feb 09, 2015 3:08 pm
Forum: Flavoring and Aging
Topic: Aging with cherry
Replies: 28
Views: 3415

Re: Aging with cherry

Good reading here. Wondered if anyone had had more progress with cherry wood? Seems only a short bake then a majority char is the order. Anyone have before /after pics of their wood? Also, I don't want the dry wood to steal too much of the good liquid, so thought perhaps to personaI with wine or som...
by Fidget
Wed Jan 28, 2015 1:40 am
Forum: Tried and True Recipes
Topic: Jimbo's Single Malt AG Recipe
Replies: 579
Views: 87938

Re: Jimbo's Single Malt AG Recipe

Looks great Fidget! Run it! After a few weeks sat patiently in 9 cut jars, ad with a bit of airing here and there, I finally made a mini blend with bits of jars 2, 3 and 7 with a wee drop from jar 1 (jar 0 was fores and was ditched). Even as white dog this was a very nice few sips, sweet and strong...
by Fidget
Tue Jan 27, 2015 2:25 pm
Forum: Flavoring and Aging
Topic: Pigroasters new optimal profile for oak aging sticks
Replies: 142
Views: 69665

Re: Pigroasters new optimal profile for oak aging sticks

Keep up the good work and the findings, it is all very very much appreciated :)
by Fidget
Tue Jan 27, 2015 2:21 pm
Forum: Flavoring and Aging
Topic: Wood Experiment:Wheated Bourbon recipe on 8 woods
Replies: 55
Views: 6081

Re: Wood Experiment:Wheated Bourbon recipe on 8 woods

I'd be interested to see photos of some of,your pieces,of wood, charred, toasted, to see their size shape and textures...

I have now 12x2x2 inch of each Cherry and Pear, both untreated...trying to decide how to break down and alter them for use with 400 to 800 ml sized batches.
by Fidget
Mon Jan 26, 2015 11:00 pm
Forum: Rum
Topic: Rum Talk......
Replies: 563
Views: 89598

Re: Rum Talk......

Does anyone here get a good rum doing just a single spirit run, no strip run? Alembic / copper pot still.
by Fidget
Mon Jan 26, 2015 10:57 pm
Forum: Recipe Development
Topic: "Less/No Malts More Pure Grain Using Liquid Enzymes"
Replies: 168
Views: 13334

Re: No Malts, Pure Grains With Liquid Enzymes

woodshed wrote:I'm thinking next up for me is millet. Just cause. I have no idea what flavor profile it offers but my gut says it would be good with corn.
Never ignore that feeling.
Millet is relatively cheap round here...be interested to hear how you get on,
by Fidget
Wed Jan 14, 2015 10:36 am
Forum: Flavoring and Aging
Topic: Wood Experiment:Wheated Bourbon recipe on 8 woods
Replies: 55
Views: 6081

Re: Wood Experiment:Wheated Bourbon recipe on 8 woods

My next experiment I have laid out 25+ woods with 5 levels of toast/char. Of the fruitwoods within each type of fruit I have sought out as many different species as I could. At most that is only 3 I think. I.e. Red/white pear (probably Bosch and Asian??), multiple plum/apple/cherry species. I know ...
by Fidget
Tue Jan 13, 2015 9:56 am
Forum: Flavoring and Aging
Topic: Everything you need to know about oak alternatives.
Replies: 146
Views: 82821

Re: Everything you need to know about oak alternatives.

Are there any European vendors of "premium" oak product bigger and better than chips?
by Fidget
Sun Jan 11, 2015 7:18 am
Forum: Beer, and Wine
Topic: Wines for distilling
Replies: 12
Views: 2325

Re: Wines for distilling

Let the tails jars breath for a couple of days with coffee filter to keep dust off...u may find the bad flavours depart :)
by Fidget
Sat Jan 10, 2015 8:39 am
Forum: Fruits & Vegetables
Topic: Fermenting fresh fruit salads...collected over a few weeks..
Replies: 15
Views: 2018

Re: Fermenting fresh fruit salads...collected over a few wee

Ready! Now have Loads of frozen fruit salad, already in chunks, assume I cannot blender it frozen and must it thaw out first? I assume to just add it's own weight in water roughly? I'm not adding sugar, want this to be pure fruit. I have champaign yeast and cider yeast, maybe use a mix of both.? The...
by Fidget
Mon Dec 22, 2014 11:16 am
Forum: Novice Distillers
Topic: Novice Guide for Cuts (pot still)
Replies: 321
Views: 285496

Re: Novice Guide for Cuts (pot still)

Should freshly pulled jars be aired for 24/48 hours 'still proof' , or should,they be watered to cask / bottle strength first, then aired?
by Fidget
Sun Dec 21, 2014 8:45 am
Forum: Tried and True Recipes
Topic: Jimbo's Single Malt AG Recipe
Replies: 579
Views: 87938

Re: Jimbo's Single Malt AG Recipe

I think I'm done, it tastes very bitter, sour almost.... Mash was a mix of pale malt, Munich malt, Vienna malt and biscuit malt. Yeast was Nottingham ale. It's had a month between 16 and 19 DegC Now if opened to hydro test I'm concerned that the co2 blanket is gone so probably I should run it soon! ...
by Fidget
Sun Dec 21, 2014 7:52 am
Forum: Novice Distillers
Topic: Rum - the thing with molasses throwing hydrometer readings ?
Replies: 3
Views: 374

Re: Rum - the thing with molasses throwing hydrometer readin

Something badly wrong with your OG. Buccaneer Bobs will be somewhere around 1.075 with just the molasses and 1.110 with the sugar addition added in. Damnit I've just realised based on file dates that my 'SG photo' was actually taken 2 days after the sugar was added! I didn't take one at the start ....
by Fidget
Sun Dec 21, 2014 7:27 am
Forum: Novice Distillers
Topic: Rum - the thing with molasses throwing hydrometer readings ?
Replies: 3
Views: 374

Rum - the thing with molasses throwing hydrometer readings ?

Started off with 22L of buccaneer bobs rum wash recipe. It now tastes very bitter, but a hint of sweetness under there. I'm worried there's not been enough change in these readings, though I know that with molasses in there it puts the hydro all off anyway? Start around 1.031 Month later 1.020 The f...
by Fidget
Tue Dec 09, 2014 2:40 pm
Forum: Mashing and Fermenting
Topic: Fermenting in the Winter
Replies: 19
Views: 1652

Re: Fermenting in the Winter

Before I built the box I have now, I used a cardboard box that one 5 gallon ferment bucket would fit down inside. Nothing fancy - I just set the bucket down inside and closed the top flaps. Compared to ferments without the box, it worked great. Even just cardboard would prevent wind chill blowing i...