I was wondering if it was possible to enhance an essence with wood chips.
For example:
I make a rum with an essence and I am not happy with the outcome. If I soaked the spirit in rum wood chips (my local HBS has this) would it give a different flavour and hopefully a better one?
Am only new to this game and have never done anything with wood chips before.
If this would be a good idea, any suggestions on how much and for how long etc?
I HAVE USED TOASTED OAK CHIPS IN MY RUM AND SWEETFEED. PERSONALLY I LIKE IT. IT TAKES ALOT OF THE BITE OFF. I HEARD ABOUT A TRICK FOR USING THEM THAT DIDNT SOUND RIGHT TO ME BUT I TRIED IT AND IT WORKS VERY WELL IT CUTS THE AGING TIME DOWN. HERE IT IS. AFTER CUTTING YOUR ALCOHOL PUT ABOUT 2 CUPS OF TOASTED OAK CHIPS IN TO THE GALLON PUT IN FREEZER THE NEXT DAY TAKE OUT AND LET SIT ON THE PORCH.DO THIS FOR ABOUT SEVEN DAYS. AND THEY SAY IT WILL AGE IT SEVEN YEARS. I DONT KNOW ABOUT THE SEVEN YEAR PART BUT IT DOES WORK QUICKER.THEY SAY THAT WHEN WHISKEY IS AGED IN A BARREL IT IS EXPOSED TO THE WEATHER CHANGE WITH THE SEASONS. AND THE ALCOHOL WHEN COLD GOES INTO THE WOOD AND BACK OUT WHEN IT IS WARM. BY ROTATING IT FROM FREEZER TO WARM TEMP.YOU ARE WORKING IT IN AND OUT OF THE WOOD. TRY THIS IT DOES WORK. HANS
2 cups of toasted oak in a gallon of hootch is a hell of a lot of oak. That would be WAY TOO OAKEY tasting for me. In a gallon I put about what I can fit in the palm of one hand.
The part about in and out of the freezer makes sense though. I might give it a try.
Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day and drink beer.