Apricot
I'm also debating on whether or not to pull the oak now since it has such a strong Whiskey (rough) flavor.
Oaking
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C2H5O5
- Swill Maker
- Posts: 257
- Joined: Fri Oct 02, 2015 5:56 am
Re: Oaking
Tried the 120 after two weeks, OMG Burnt all the way down to my toes
Apricot Cherry They will sit on the fruit for a week then drained back into the main jar then a few tablespoons of sugar will be added to the fruit, macerate for a week then put back into the whiskey, I may do this step twice.
I'm also debating on whether or not to pull the oak now since it has such a strong Whiskey (rough) flavor.
Apricot Cherry They will sit on the fruit for a week then drained back into the main jar then a few tablespoons of sugar will be added to the fruit, macerate for a week then put back into the whiskey, I may do this step twice.
I'm also debating on whether or not to pull the oak now since it has such a strong Whiskey (rough) flavor.
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NZChris
- Master of Distillation
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- Joined: Tue Apr 23, 2013 2:42 am
- Location: New Zealand
Re: Oaking
I hope you're not drinking it at 120. That does cell damage which can lead to cancer.C2H5O5 wrote:Tried the 120 after two weeks, OMG Burnt all the way down to my toes
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C2H5O5
- Swill Maker
- Posts: 257
- Joined: Fri Oct 02, 2015 5:56 am
Re: Oaking
Yep 120 on ice