Smoothing whiskey/moonshine

Shovelhead89 · Post by **Shovelhead89** » Thu Dec 24, 2015 11:55 pm

Im going to attempt to make a "smoked maple" style whiskey/moonshine similar to Honey Jack but use canadian maple syrup instead of honey and caramel which I assume is what jack daniels uses. I will be using UJSSM briefly aged with oak chips. So the parent site has a few tips of little extras you can use to help smooth and flavor your whiskey and Ive searched but havent found much info on anyone using these so I figured I'd ask. Anyone use and have luck with any/all of the following:
Orange essence/oil, Manuka honey (probably wont add this as I'll be using maple syrup already), Raisin & Palisander extract, Vanillin, Molasses, Strawberry seed extract, liquid smoke, glycerin (I'll probably use this @ 5-10ml/L), sherry, port, Bourbon, Thyme

reference (http://homedistiller.org/aging/aging/other" onclick="window.open(this.href);return false;" rel="nofollow)

Any advice or tips you could give me to help me develop a recipe would be great appreciated. I realize itll take alot of testing but I figure I'd ask first as Im sure some of you out there have tried a few of these suggestions.

Post by **still_stirrin** » Fri Dec 25, 2015 12:53 am

Gosh, I don't think I would put essenses into my whiskey(s)....I like them all natural. I use different types of wood to impart flavor nuances instead. And time on wood makes a difference in character as well. Some flavors develop early in the aging process (as does the color). Other flavors shine through after extensive aging on wood. The whiskey flavors mature through time and evolve as they do. Usually, that is what brings out the complexity of the profile.

As for making the maple sweetened whiskey, I can't comment. The parent site offers suggestions for flavorings as a tribute to diversity. Experiment as you will, but many distilling veterans here just use tried and true recipes and processes, often reverting to historical methods. Its been done that way for decades successfully.

Good luck in your trials. I sincerely hope you get something you'll enjoy...after all, that's what the hobby is all about!
ss

Post by **yakattack** » Fri Dec 25, 2015 4:58 am

Add maple sap to a whiskey ferment. If you have a plethora of maple trees around you like I do,tap them in the spring and use the sap instead of water to cook your batches of whiskey. Bumps up the sg a few points,and adds some amazing flavors.

I did a test batch last year and will be doing a really big batch this year. Want to fill a 5 gallon barrel to age for few years.

Yak

Post by **hawgwrench** » Sat Dec 26, 2015 10:05 am

Played around with infusions a little some time back. Ran into a few problems along. The exact amount to add is crapshoot if you got no starting point. Whats pretty good after a few days may taste like hell after a month. The flavor and colors of alcohol change so much over time it can take 6 months or a year just to see if there was enough of this or too much of that added. I'll not call myself impatient, but I aint a spring chicken either. If it's gonna take a few years to "get right" I may not live to taste it

Post by **raketemensch** » Sat Dec 26, 2015 2:47 pm

hawgwrench wrote:Played around with infusions a little some time back. Ran into a few problems along. The exact amount to add is crapshoot if you got no starting point. Whats pretty good after a few days may taste like hell after a month. The flavor and colors of alcohol change so much over time it can take 6 months or a year just to see if there was enough of this or too much of that added. I'll not call myself impatient, but I aint a spring chicken either. If it's gonna take a few years to "get right" I may not live to taste it

This sort of experience would be great for T&T, so the younguns can benefit from others' experience. It's the sort of thing that few people have time to learn, so it needs to be passed on.

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