modern aging

[tofi]

Look at page of distilery at Stonava (Czech Republik). They are using ultrasounds to aging.

2. Ultrazvukové "zestařování" pálenky:
Ultrazvukový přístroj v naší palírně upravuje během několika minut čerstvý destilát na zralou, mnoho let starou pálenku.

[2. The supersonic "aging" of distillate:
The supersonic apparatus in our distillery alters in draught several minutes the fresh distillate in distillate about values of manyyears' distillate.]

What do you think about this?

[George McKree]

sounds strange, but interesting
i'll ask them about it

but anyway, in case it really works, do you think one could do it at home?

are you czech, tofi?

[George McKree]

got an answer:
--------
Dobrý večer,
zjednodušeně (laicky) lze říci, že tento princip se zakládá na stimulaci
pálenky pomoci ultrazvukových vln. Ta se pak rychleji okysličuje a také
se rychleji zbavuje jiných plynů, které způsobují tzv. "ocas". Stimuluje
to rovněž i chemickým reakce, které v pálence během zraní probíhají.
Hezký den,
Vojtěch Feber
--------------

he claims that by ultrasound stimulation the distillate will oxidize much faster, some gases will bubble out and certain chemical reactions will go faster, which shall result in an "aged" taste

[Sugarcane]

Here is the patent for that:

http://patft.uspto.gov/netacgi/nph-Pars ... RS=7063867" onclick="window.open(this.href);return false;" rel="nofollow

[Uncle Jesse]

interesting, but cheating nonetheless

[Husker]

Uncle Jesse
interesting, but cheating nonetheless

Cheating, much like many (including myself), do with distress aging. Sounds much like the same prinicipal as in distress aging. The freeze/warm/freeze ... cycle speeds up "certain" things that a long time frame barrel aging does. It forces the spirit into and extracts it from the oak. Sounds like this process is "similar". The product is forced into (and out of) the oak with micro vibrations.

Guess one of us should patent distress aging (and provide information in public domain) so that we can keep doing it without having to pay royalties Patent lawyers are about 1/2 a rung above personal injury lawyers, which puts them right about even with the majority of politicians.

H.

[Uncle Jesse]

as I understand it the way many whiskies are aged is in a multi-story warehouse. The casks go up top where the temperature fluctuations are greatest and periodically (once a year?) they move down a floor until finally they end up in a cellar where the temperature is stable.

[TRANSPLANTED HILLBILLY]

i read somewhere that back around the time the USofA was coming about, the whiskey farmers hauled there inventory to town in casks on horse/mule/donkey back, and the constant sloshing during the multiple days ride had a nice effect on the spirit. Many distilleries have tried to simplify that process and have been unsuccesful.
I believe GP said he hauled a barrel around in his truck for awhile and he noticed improvement.

[possum]

I have minor access to a meggasonic, ultrasonic cleaning device. But it is in a lab room, I would need to use it as a watterbath, cause I'm not pouringmy good hootch into somthing that washes semi-conductors with all of thier heavy metal junk.

How do you guys read that link? I don't know how to translate that page in Cezch.

[tofi]

Patent is from 20 June 2006 and Stonava's Distillery using it since at least 2005.

@possum
you could use something like this http://cgi.ebay.pl/C78-Ultrasonic-Sonic ... dZViewItem

[Big J]

There's also this patent from 1992. Not quite sure how they are different really except the temperature and this one uses ozone. But they both use the ultrasound.
http://patft.uspto.gov/netacgi/nph-Pars ... %2F5173318" onclick="window.open(this.href);return false;" rel="nofollow

I claim:

1. A method of quickly aging a distilled liquor comprising:

(a) cooling a distilled liquor in a container to about -10.degree. C.;

(b) introducing ozone into said cooled distilled liquor for oxidation; and

(c) after step (b), applying an ultrasonic vibration at a frequency of 15.000 Hz/sec to 150.000 Hz/sec to said container to stir and increase the temperature of said distilled liquor up to about 35.degree. C., thereby accelerating the oxidation and thus the aging of said distilled liquor.

[absinthe]

someone should do a blind test and put a bottle in a stable environment as a control, distress age one bottle, and keep one bottle in the loudest place in the house. hahaha

[tofi]

someone should do a blind test

It had been tested with cheap ultrasonic cleaner with good results. It gives not a few years old distilate as it said on the web page, but maight be said couple months. The distillate is considerably mild in taste.

@possum
Have you done your test too?

[Sugarcane]

[quote="tofi"]Patent is from 20 June 2006 and Stonava's Distillery using it since at least 2005.
quote]

Patents are protected from date filed rather than dated granted. It currently runs several years for a patent application to be granted in this field. This one was filed in 2002. That puts the patent prior to Stonava.

[MORGAN]

I have a cartridge case cleaner that works by vibrating a bowl of polishing media along with the brass. Think I'll replace the bowl with one that would hold a half gallon jar and just vibrate hell out of it one half gallon at a time. Wouldn't hurt to try. Any thoughts on this anybody? M.

[Tater]

sounds like a plan to me .let us know how it works

[MORGAN]

I have this cartridge case cleaner modified and at work. This is a TURBO 1200 by lyman for the record. I replaced the boul witha 39 oz. coffee can(plastic). Just what I had lying around. Shimmed around the bottom with rubber and padded the inside bottom with rubber. Helps to be a packrat if you pursue this hobby. Put bout a quart and a half of 80 proof already been on oak chips a month. Not too bad already. This is in a Evan Williams bottle snugged in the coffee can with a small towel. We'll see what happens. Any suggestions about how long I should let it run before I taste test it. Thanks for your patience. M.