Reducing wood flavor

[whiskguy]

I am new to this and was curious if there was a way to tame down flavor. I recently tried using some cedar and I like the flavor just find it a touch to strong. I am at 40% so I don't want to dilute it anymore. Any advise is greatly appreciated.

[scuba stiller]

More time will help. Don't recall anyone using Cedar. Please go over to the Welcome Center and give us a proper introduction and check out the link at the bottom of this post. Good luck and happy stilling.

[Halfbaked]

Honestly it's my option that you could be drinking poison. Stop do not drink another drop until u know 100 %. Am I sure of this ? No absolutely not. I think I remember from my farming days that cedar is used in posts and other things because bugs will not eat it. If bugs won't eat it then my opinion is you should not either. Research before proceeding. I am sure that we got some farmers that will see this and confirm or deny what I am telling you.

[Halfbaked]

Not sure how u got through be your next post has to come through welcome center.

[S-Cackalacky]

Not sure how u got through be your next post has to come through welcome center.

Baked, been seeing a lot of new users by-passing the Welcome Center. Could it have something to do with UJ's latest upgrades?

[still_stirrin]

Hey guys, I would've thought cedar to be a nasty tsting flavor wood. Plus, its got a lot of sap. So I'd think it messy when aging in alcohol.

But looking at this link: http://homedistiller.org/forum/viewtopi ... rent+woods. It appears on the "other woods" list. I think there's a bunch of other woods to use. But hey...
ss

[shadylane]

I am new to this and was curious if there was a way to tame down flavor. I recently tried using some cedar and I like the flavor just find it a touch to strong. I am at 40% so I don't want to dilute it anymore. Any advise is greatly appreciated.

Whiskguy,
Is the cedar, store bought or some thing you cut down ?
Also the norm seems to be age on wood at 60% and then dilute it to drinking proof

[whiskguy]

I now have been through the welcome center. Sorry about that. Anyway back to my original question and some of the replies. First, I did age it before I diluted it and second, I Have read on this very forum that cedar has been used for aging. Again I am new and any advise is greatly welcomed. I guess worse case I could just run it through again and start over?

[Bagasso]

I am new to this and was curious if there was a way to tame down flavor. I recently tried using some cedar and I like the flavor just find it a touch to strong. I am at 40% so I don't want to dilute it anymore. Any advise is greatly appreciated.

I remember the dogfish brewery guys doing a ceder beer. Can't say if that means that it is safe. Then again, many hardwood dusts are considered carcinogenic (oak inlcuded). Main reason why I drink white.

As far as your question, you can always mix with more 40% distillate which will dilute the wood flavor while keeping the ethanol at 40%.

[Tap]

I can't comment on the use of cedar wood in ageing spirits. Although I can say that I've never read a thread here where someone has used it. I could be wrong. I'd welcome a link to it...

As a professional Chef, I can tell you that I have used cedar buds in cooking. Only the buds. Fresh new growth cedar buds. They are always pickled, to retain freshness. They have a very delicate, grassy flavour with the aroma of... well, cedar.

I can picture in my mind the strong smell of cedar wood and it doesn't make me think tht it would be a pleasant taste when concentrated down into a beverage.

Tap. Out.

[Bagasso]

According to this article on the Havana Club Rum Museum, Havana Club is aged in white ceder barrels.