Another ideal using of pressure to age spirits

[Fiddleford]

I'm not confident in how well this one will work but its a possible ideal maybe? I got some oak cubes because the chips were just horrid in my experience.
I used to age(more less flavor) my spirits by putting the closed container in hot water to build pressure and "push" the molecules into the wood like you would a barrel, then I would put said container in a cold environment to "pull" the molecules out of the wood. Just reading this it seems I am misunderstanding a few things but I'll keep explaining.

I wanted to try something new because the high temps would cause undesirable flavors in my spirit so I got to thinking of a different way of doing it. I thought of a reflux system but it wouldn't actually build pressure because the reflux action would just re-condense the components keeping the pressure at a certain rate. then I remembered gas is Like a less dense liquid if left undisturbed (gas as in vapor or air, not petroleum), but that ideal got abandoned quickly because I would need to vaporize it either by pulling some kind of vacuum or applying heat which I wont want to to any of them pulling a vacuum would defeat the whole ideal.

Then I thought what if you were to put the container in a deep vessel and keep it down there? Well the pressure inside it would build much like a submarine so maybe you could take advantage of that for quick ageing whiskey instead of wasting the energy on all the heating and what not. That's about all I remember but I'm bound to think up more so heres a poor photo of what I'm talking about

[Fivey]

Except the inside of a submarine doesn’t experience the pressure that is on the outside, intentionally. Similarly, the contents of your bottle would not experience any additional pressure. Not unless you allowed the cork to push inside the bottle and the stuff surrounding the bottle to flood in and apply pressure the same as on the outside, but then you are just aging/oaking water with a splash of whiskey for subtlety.

[Fiddleford]

The cork is there for example, to signify there is a lid on it.
Don't you think submarines experience a lot of pressure under that water?
They just got clever ways of making it more habitable for people to be in there.
As for the ageing under water, your saying it would not experience any water pressure? Even glass expands and contracts slightly.
You don't need much pressure to age a spirit only 4 PSI on-top of the average atmospheric pressure to experience ageing.
Just for example you ever go down to the bottom of a really deep pool or channel without any gear and your head hurts?
That's where my thought comes from.

[Fiddleford]

No now that I think about it I think I'm thinking backwards, I don't know I'm very confused It's been a long work day.
I'll come back this afternoon with more thought on the subject.

[Kareltje]

A cilinder with a piston or a flexible balloon will transfer the pressure from the outside to the contents.

[still_stirrin]

...Don't you think submarines experience a lot of pressure under that water? They just got clever ways of making it more habitable for people to be in there...

And it’s a damn good thing too....the body would be crushed at the pressures exerted on the submarine’s hull. Remember, the hull is a “closed container” that structurally absorbs the forces of the water pressure. It does not mean that the sailors experience the pressure of the depth, only the cabin pressures from the air conditioning system.

If you’re wanting to apply pressure and vacuum to your aging vessel, there are much easier ways than this to do it. A bottle of oxygen or CO2 from the welding supply shop can easily pressurize a vessel. But I would advise to NOT attempt to do this in glass. Very dangerous proposition, so don’t do it. But a cornelious keg (from a soda fountain) will sustain pressurization up to 25-30psi before the relief valve vents.

Perhaps a rethink of the “artificial aging” process is in order first. Time is very important when processing whiskey to maturity. It is more than just flavoring or the onset of color. It allows flavors to develop and balance through the chemical changes within.
ss

[Fiddleford]

Perhaps a rethink of the “artificial aging” process is in order first. Time is very important when processing whiskey to maturity. It is more than just flavoring or the onset of color. It allows flavors to develop and balance through the chemical changes within.
ss

The ideal behind me just thinking its flavoring is from how the wood chips I can get seem to have some kind of extra flavoring added to them.
The ideal I have is so I can have a longer ageing period without a barrel, planning on getting one but not yet.
Yes I could go to the gas supply store and grab a tank of co2 and age it that way but I like to experiment.
Maybe even a cylinder filled with liquid that has a closed system attached to it so you don't need to submerge the ageing vessel.

[Fivey]

Go with SS’s concept - the Cornelius keg is designed for pressure.

[Fiddleford]

I wasn't saying I would use a glass bottle I only mentioned it for a example.

[Fivey]

The ideal behind me just thinking its flavoring is from how the wood chips I can get seem to have some kind of extra flavoring added to them.
The ideal I have is so I can have a longer ageing period without a barrel, planning on getting one but not yet.

You do know that you don’t need to have spirits on wood for very long if you are using wood chips/staves/dominoes? Because the surface area ratio is so much higher than what a 220L barrel offers, a few sticks in a bottle will flavour (though not ‘age’) a whiskey in weeks...

Don’t worry about the complicated pressurisation systems. Just pop some chips of toasted oak in a container with white dog and see what happens.

Watch these videos: https://www.youtube.com/playlist?list=P ... R3mRq4kIxR" onclick="window.open(this.href);return false;" rel="nofollow

[Fiddleford]

I've actually talked with Jesse about that I have a method that work well, I'm wanting to experiment with other things then just putting them in there putting the container outside and waiting. I'm trying to do my own tests and things, really to keep my mind occupied and so I can learn more