Best temps for letting your cuts sit

[Shiner]

Hi all. I haven't been here in a while. Got caught up in another hobby, looking for that gold in the rivers around here. I've moved and don't have the shop that I did have for this hobby and I'm setting up my spirit run/cuts in some fairly cold temperatures. In the mid to high 30's. I was curious if warm or cold makes a difference in them sitting covered for this part of the process? I've always had temps in the low 50's before. I'm all ears.

[still_stirrin]

Hey Shiner,

Obviously, volatiles will effervesce faster in a warmer environment. But is that bad? I don't think so. In fact, I prefer a slower, more controlled out-gassing period. I put the coffee filters on the jars and stick them into a spare (beer) fridge to air. I usually give them at least 24 hours, but often 48 hours. They do still air though, just a little slower. They'll still shrink a bit in volume (and proof), just not as much or as quickly.

So, I believe you'll still be able to air your spirits in your 30+ weather. It just might take a day or too longer. Monitor them with your nose and you'll get the hang of it.

Welcome back to the hobby.
ss

[BoisBlancBoy]

Totally agree. Just give them some extra time, shouldn't be any problem.

[HDNB]

ambient temp in my shop is about 12*C at counter height. i leave them for days and sometimes weeks with a paper towel held down by the ring on a mason jar.

[Shiner]

Thanks! That makes me feel better. I could have always figured out a way, but for now, cold is how it's gonna be. Many thanks for your input guys. Enjoy your holidays!!

Shiner

[Bushman]

Not sure unless there is a study I am missing that it matters too much. I leave mine in the house at what ever the room temperature is. You want the congeners to escape and I usually leave them 48 hours covered with paper towels before making my barrel cuts as I think I do a better job figuring out the cuts letting it sit a bit longer. I am just thinking about the total aging process in barrels and they want the change in temps from warm to cool to help impart the flavors to the whiskey.

[Shiner]

How often do you move your finished product from warm to cool etc, and if you manage to keep some for several years, do you continue to rotate it from the different temps until it's consumed?

[Bushman]

How often do you move your finished product from warm to cool etc, and if you manage to keep some for several years, do you continue to rotate it from the different temps until it's consumed?

Yes, it varies on time of year. I have a room that I usually do not heat with the baseboard heaters so at night it cools down but during the sunny days it warms up quite a bit. I also have 2 Mason jars that are quite large one is 4 gallons and the other is two gallons. I start using wood sticks and JD chips that have been toasted/charred. I cover it with a towel so the sun isn't coming through the window with direct light. From here I use the Solera method of aging buy moving part of each to my barrels for final aging. See link below to solera.
http://en.m.wikipedia.org/wiki/Solera" onclick="window.open(this.href);return false;" rel="nofollow

[Shiner]

Thanks for the info Bushman. I can understand the process of warm/expanding wood absorbs the liquid and when the temps drop, the wood contracts expelling the liquid with it's flavors. I'm assuming that's right. So, if there's no wood involved, will the warmer/cooler process still be beneficial to the booze?