Distress Aging

RobM · Post by **RobM** » Mon Mar 10, 2008 8:55 am

I have read through the distress aging sticky and found it very interesting.

I would think an oxidizing effect would also work.

I am wondering if this has any merit:

I have a temperature control on my beer fridge for lagering. I can heat and cool it based on a computer home automation program I have, thus I can precisely control the temp.

I was wondering if I should put my distilate into a soda keg that I use for beer and put the appropriate amount of charred oak. ( I doing rum and whiskey)

Then use and air compressor to pressurize the tank, put it in the fridge and then have the temp go from as low as it will go for two days and then have the temp go to 90 to 100F for two days.

Will that plan work?

How long would I need to do that? If I wanted the effect of say ten years of aging, how long would I do it?

Any suggestions for the pressure in the tank.

Should I shake it every once in a while?

Would the pressure create the oxidizing effect of long term aging in an oak barrel?

Thanks

punkin · Post by **punkin** » Mon Mar 10, 2008 10:17 am

Could i suggest you have a control outside the fridge as well. And you give that control the benefit of any airing or pressurising too.

You might be suprised with the results, i know i was.

Post by **Dnderhead** » Mon Mar 10, 2008 11:04 am

I also use soda kegs I have air stone to fit on down tub apply air
but leave cover loose seem to help but takes time.

RobM · Post by **RobM** » Mon Mar 17, 2008 9:06 pm

Punkin,

Can you clarify control outside the fridge. I don't think I know what you mean.

Rob

punkin · Post by **punkin** » Mon Mar 17, 2008 9:30 pm

I'm merely suggesting you make two jars the same. Distress age one and just leave one alone (occasionally airing for a day or two).
See which one you prefer.

I know that i found (doing it much more than once) the distress aged stuff took longer to colour and longer to soften than the stuff sitting on the floor with the lid off about the same time...

I think it was chemist who hinted at the same thing in the distress aging thread. I believe shaking the bottle up and airating afterwards is what accelerates the aging process, not the freezer stuff...

Been wrong a lot lately though, so make your own mind up by comparing.