Aging in the bootles

[Sweettuff]

New hobbyist here. For aging, why can't one put a piece of (charred) oak inside the glass bottle and seal it? Similar to the worm in Tequilla. I understand it won't get to breathe (is that called 'angel's share'?), and there will be some sedimates but it seems like a no-brainer? Or am I way off? Thanks for helping a newbie. I brew do my first batch this weekend.

[Husker]

I age in glass, however, the method I use is more complex than simply tossing in a charred piece of oak.

First off, interaction with O2 is a large part of the process. When I age, I use 4L (and a few 1 gallon) jugs. I only fill about 2/3 with product, and put charred and toasted cubes into the jug. That jug get shaken (HARD) at least once a day (sometimes more often, when I remember). I also open the jug, and try to get some fresh air in prior to (and after) the shaking session.

I also put jugs into and take them out of the freezer on about a daily cycle.

Of all of the aging process, I am not sure which step(s) are the important steps (shaking, air space, fresh air, freeze/warm cycles). However, doing that, I get good aged flavors and colors within 3 weeks, and very good after 6-8 weeks.

I am not saying that simply tossing in a charred stick into a sealed bottle will not make it better, as it probably will, but how much better I do not know. I bet it will be far from superior in final result.

Btw, does the worm actually age tequila? I would be very surprised if that was the case. I simply thought the worm dropped in was some "marketing" gimmick.

H.

[punkin]

I age in glass, however, the method I use is more complex than simply tossing in a charred piece of oak.

First off, interaction with O2 is a large part of the process. When I age, I use 4L (and a few 1 gallon) jugs. I only fill about 2/3 with product, and put charred and toasted cubes into the jug. That jug get shaken (HARD) at least once a day (sometimes more often, when I remember). I also open the jug, and try to get some fresh air in prior to (and after) the shaking session.

I also put jugs into and take them out of the freezer on about a daily cycle.

Of all of the aging process, I am not sure which step(s) are the important steps (shaking, air space, fresh air, freeze/warm cycles). However, doing that, I get good aged flavors and colors within 3 weeks, and very good after 6-8 weeks.

I am not saying that simply tossing in a charred stick into a sealed bottle will not make it better, as it probably will, but how much better I do not know. I bet it will be far from superior in final result.

Btw, does the worm actually age tequila? I would be very surprised if that was the case. I simply thought the worm dropped in was some "marketing" gimmick.

H.

I do the exactly the same as Husker (without the freezer bit) to age. I also put a sliver of oak in the bottle when i cut the spirit back to 40%. But, like Husker said, it's just a gimmick for presentation. Although i like to think it'd make a little difference if left there for a long time, once it's bottled it's for consumption so not likely to be there for long.

[Husker]

once it's bottled it's for consumption so not likely to be there for long.

hehe, aint that the truth

[Sugarcane]

Btw, does the worm actually age tequila? I would be very surprised if that was the case. I simply thought the worm dropped in was some "marketing" gimmick.

The worm does infuse some flavors which then mature with the tequila or mezcal. The worm adds a slightly sweet nutty and spicey flavor which, with time, nicely rounds out and deepens the flavor of the tequila.

[Dunderhead]

I thunt that shode that it was euthentic?

[pintoshine]

Oak aging in bottles and jugs is a popular topic. Here is an example.
http://homedistiller.org/forum/viewtopic.php?t=4560