MoonBreath's Brown Likker

Post by **MoonBreath** » Sun Feb 28, 2016 9:26 pm

Larry Taylor sent me some French Vanilla and American Oak dominos to try and I'm excited and fixin to try em ...Put 2 French Vanilla and 1 American Oak pieces in 3/4 full quart jar of 2 week old 118proof moonshine, which is my signature OG Corn recipe ...This here takes it to another level for me, a clear guy at heart and pallet..Gonna fine tune me a delicious brown likker like no other.

Already turning gold within the first minutes!

Post by **Swedish Pride** » Mon Feb 29, 2016 3:55 am

I take it you mainly drink it white usually?
If not, what do you usually use to age with?
I was looking at the dominoes before I got a lead on good priced oak staves.
Let us know how you get on

Post by **MoonBreath** » Mon Feb 29, 2016 8:40 am

Yes, I'm a clear guy ...I usually age in jars, 6 mths beins the longest I've been able to save any.
Here's a pic after the jar set overnight ...Gonna pull 1 French and the American oak out today, leaving just 1 French stick only ..I can't believe how quick and how good it smells ..Very satisfied.
Thinkn only 1 domino per quart will work.

Now I just need to taste to please, as I think these dominos work fast.

Post by **Hillbilly Popstar** » Mon Feb 29, 2016 9:00 am

Color and aging are not synonymous. Careful.

Post by **MoonBreath** » Mon Feb 29, 2016 9:14 am

I totally agree ...Just trying not to make the common mistake of over oaking, or to much to soon.
Less is best, then leave it alone is the way I'll go ..My first rodeo at rapid aging with oak, I think I'm just alittle jumpy.

der wo · Post by **der wo** » Mon Feb 29, 2016 9:24 am

MoonBreath wrote:Just trying not to make the common mistake of over oaking, or to much to soon.

But looking at the picture, you do exactly this mistake. After one night such color means, you have to take the wood out in a few days. Then oaking is finished, but aging not. Short oaking with much wood normally results in more sweetness and less spiciness than long oaking with less wood.

Post by **LWTCS** » Mon Feb 29, 2016 10:11 am

Just keep sampling on this first experimental/learning sample. You'll know when to pull the oak.

Keep notes. Don't be afraid to make a mistake....You'll be fine.

Post by **MoonBreath** » Mon Feb 29, 2016 1:41 pm

der wo: I disagree, I pulled the American and 1 French out after only 12 hrs, so I wouldn't think thats cause for overall over oakage ...The color is excellent and now in the freezer for a day, then by the floor heater for a day ...
I'll cycle hot and cold for a week then check ...I'll document so others can have an idea.

Thanks Larry, I'm impressed with the dominos.

ukmoon · Post by **ukmoon** » Mon Feb 29, 2016 3:26 pm

Hey I need to get soon of them moonbreath

der wo · Post by **der wo** » Tue Mar 01, 2016 10:07 am

MoonBreath wrote:der wo: I disagree, I pulled the American and 1 French out after only 12 hrs, so I wouldn't think thats cause for overall over oakage ...The color is excellent and now in the freezer for a day, then by the floor heater for a day ...
I'll cycle hot and cold for a week then check ...I'll document so others can have an idea.

If you want a drinkable result within a week, everything is ok with your method. But this is only oaking, not aging.

Post by **Hillbilly Popstar** » Tue Mar 01, 2016 1:44 pm

In my (limited) experience, short term oaking adds both color and harshness. I have seen better aging from a week of white in a jar by itself than a week on white oak.

Post by **bitter** » Tue Mar 01, 2016 2:55 pm

Hillbilly Popstar wrote:In my (limited) experience, short term oaking adds both color and harshness. I have seen better aging from a week of white in a jar by itself than a week on white oak.

I suspect you are talking about Tannins. Oak take time... 3-4 months is a good start... and also ensure the oak is prepared correctly and oak on the lower side. At first, it can taste hotter but as time goes on, it leaves a very distinctive mark on the whiskey enhancing the favour, making ti smoother, sweet, Vaniilia's come through, Apple, brown sugar.carmel tastes also.

One thing to keep in mind everyones tast bugs are different. For one person likes these flavours other just like the early grain and corn flavours. Think of beer and hopps. Some peope are hop heads others like a more balanced almost no hops. At a certain point things become personal preference. I think is can even be influence but how you grew up and what you got a snif of as a kid what you like and don't like.

B

Post by **Hillbilly Popstar** » Tue Mar 01, 2016 3:03 pm

Yes, exactly.
I wasn't saying white is better than oaked. I was just stating that early oaking is hot and has lots of bite. I don't have enough experience to know what a long time on oak does. But I've had enough good whiskey and read enough to belive what's said and what you're saying.

Post by **MoonBreath** » Wed Mar 02, 2016 10:41 am

Thanks for y'alls opinions ...The likker was alittle over 2 wks old when I oaked, and been through 2 days of hot /cold cycles ..The color is excellent ..Not to dark, just right, although color (unless noticeably dark) isn't a gauge to determine correctness ...Larry also suggests 3 months of aging, and I may do that ..I have no doubt this is gonna be one excellent brown likker ..I'll post pics after the first week of rapid ageing cycles ..Like I said, this is my first rodeo, but I'm a very fast learner and a perfectionist, so I have no doubts about this ..
Cracked the jar last nite and it had the sweetest bourbon nose with a very pleasant vanilla nose at the end ...Awesome.
Never any harshness in any of my likker, unless its fresh/raw ..
There is a difference in just oaking and aging, what I'm doin is experimenting with rapid aging with oak ..Some folks don't totally grasp the theory's or many different techniques and methods.
The likker rapidly aged correctly will have all of the characteristics of a traditionally barrel aged bourbon.

Post by **LWTCS** » Wed Mar 02, 2016 11:16 am

Just pull the sticks when you are satisfied with color. But bare in mind that diluting to drinking proof will make the color go pale.

So you can let it go pretty dark before pulling as long as it's not too woody to the taste.

Or dilute closer to drinking proof after initial color is achieved and leave oak longer until finished.

Leave some head space in the jar to finish.

There are any number of combinations that can be used. Just like when we talked about using a spent barrel and adding the dominoes as an adjunct.

Post by **MoonBreath** » Fri Mar 04, 2016 2:01 pm

Been samplin and I am amazed at the flavor ...Also got a pint jar with a small piece of the American Oak, and at 3 days OMG, I'm trippin on how delicious these 2 oaks are.
" till now, I've never found a brown, I couldn't put down".
Hopefully these experimental samples will make it to end of temp cycling and 90 days of aging.
Thats gonna be hard.

Also, use single small pieces of oak ...It doesn't take much atall.

Post by **MoonBreath** » Sun Mar 06, 2016 4:56 pm

After rapid aging for a week, I pulled the oak and will traditional age for a week or so ..Not ninety days as first planned ...Don't see how they could taste any better ..(Pint jar is pictured straight outa the freezer is why it appears unclear).

Here's a pic of oaks used ...Stave on left is French Oak from quart jar ..Domino on right is American Oak from pint jar.

Also, the temperatures I used during the rapid aging / temp cycling phase was 114° and 7°...

ukmoon · Post by **ukmoon** » Fri Apr 01, 2016 4:43 am

I gave up on it moonbreath , but I got my stuff back up waiting for my mash to get done , had that little scare with the law , turn all my shine into panty droppers , peach , cherry , and apple pie , be sending you some see what you think , I like it a lot , but ready for some clear , do some trading?

Post by **LWTCS** » Fri Apr 01, 2016 6:35 am

ukmoon wrote:I gave up on it moonbreath , but I got my stuff back up waiting for my mash to get done , had that little scare with the law , turn all my shine into panty droppers , peach , cherry , and apple pie , be sending you some see what you think , I like it a lot , but ready for some clear , do some trading?

Prolly best to take that to pm.

Post by **rad14701** » Fri Apr 01, 2016 6:55 am

LWTCS wrote:
ukmoon wrote:I gave up on it moonbreath , but I got my stuff back up waiting for my mash to get done , had that little scare with the law , turn all my shine into panty droppers , peach , cherry , and apple pie , be sending you some see what you think , I like it a lot , but ready for some clear , do some trading?
Prolly best to take that to pm.

Yep... Any discussions of trade or barter would be a clear violation of Rule #9 of The Rules We Live By...

ukmoon · Post by **ukmoon** » Fri Apr 01, 2016 7:20 am

LWTCS wrote:
ukmoon wrote:I gave up on it moonbreath , but I got my stuff back up waiting for my mash to get done , had that little scare with the law , turn all my shine into panty droppers , peach , cherry , and apple pie , be sending you some see what you think , I like it a lot , but ready for some clear

Prolly best to take that to pm.

ukmoon · Post by **ukmoon** » Fri Apr 01, 2016 7:22 am

Sorry

Post by **MoonBreath** » Tue Jun 28, 2016 4:29 pm

Well I've tried a few combinations of jar size, single sticks, multiple sticks, stick combinations, heat cycles, cold cycles, dark, light, opening, sealing, shaking, and it is all delicious about every way, even
slightly over oaked ...But not under oaked or not bein patient.
1 stick per pint and about 3 week minimum hot, cold cycle is my starting point.
This jar of 60% French vanilla aged outside in the high heat and humidity, warm nights for 2wks,
then the freezer for 2 wks may be the cats meow.

Tryn to find, and consistently replicate a delicious signature brown likker.

Post by **MoonBreath** » Sat Jul 02, 2016 5:57 pm

Drank the jar with a couple of friends and a 60lb Pincher dog.
Everyone thought it was premo, the dog couldn't stay outa my drink.
But it still wasn't exactly what I'm lookn for ...
A small piece of American oak along with a French oak stick is the combo that my friends still talk about ..So it seems I have more work to do.

Post by **Oldvine Zin** » Tue Jul 05, 2016 7:53 pm

don't know about all the age for free voodoo - just age it and enjoy when it's ready

Post by **MoonBreath** » Wed Jul 06, 2016 5:32 am

Oldvine Zin wrote:don't know about all the age for free voodoo - just age it and enjoy when it's ready

Been there, done it that way for yrs now ...
Now I have other flavors, and goals, I'm tryn to achieve..While contributing my experiences .
Hopefully you'll understand in a couple of years.

Post by **still_stirrin** » Wed Jul 06, 2016 6:31 am

Good stuff here.

I like to "short-term" age with toasted pecan chunks. It gives me a soft "butternut" flavor with an amber to light brown color.

Then, after 45-60 days, I put the whiskey on toasted and lightly charred oak staves. That I let age as long as I can (before running out of inventory). Typically, I bottle out of this cask as needed. But the last bottle is always the best. Unfortunately, my inventory has never lasted more than a year, more likely 9-10 months at best.

I believe the pecan adds a complementary complexity to the oak seasoning. It is also helps to buffer any of that initial oak sharpness (spiciness) that comes early in the oaking. It (the pecan) also helps to reduce astringency sometimes imparted by the use of younger, less seasoned oak chunks.

I've tried applewood and cherrywood too, but I like the pecan character the best. Applewood imparts a spicy flavor and is very nice in aging brandies, especially when gently toasted. Cherrywood gives an early sweet fruity flavor to your whiskey. It too is different from a traditional oaked whiskey and gives a nice diversion from the typical sipping stock.
ss

ukmoon · Post by **ukmoon** » Sat Jul 09, 2016 7:35 pm

He you moonbreath[img]http://uploads.tapatalk-cdn.com/2016071 ... 95a4cd.jpg[/img]

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ukmoon · Post by **ukmoon** » Sat Jul 09, 2016 7:53 pm

rad14701 wrote:
LWTCS wrote:
ukmoon wrote:I gave up on it moonbreath , but I got my stuff back up waiting for my mash to get done , had that little scare with the law , turn all my shine into panty droppers , peach , cherry , and apple pie , be sending you some see what you think , I like it a lot , but ready for some clear , do some trading?
Prolly best to take that to pm.
Yep... Any discussions of trade or barter would be a clear violation of Rule #9 of The Rules We Live By...

i found a better way moonbreath

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ukmoon · Post by **ukmoon** » Sat Jul 09, 2016 7:57 pm

ukmoon wrote:
rad14701 wrote:
LWTCS wrote:
ukmoon wrote:I gave up on it moonbreath , but I got my stuff back up waiting for my mash to get done , had that little scare with the law , turn all my shine into panty droppers , peach , cherry , and apple pie , be sending you some see what you think , I like it a lot , but ready for some clear , do some trading?
Prolly best to take that to pm.
Yep... Any discussions of trade or barter would be a clear violation of Rule #9 of The Rules We Live By...
i found a better way moonbreath
IMG_3342.JPG

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straight out of barrel

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