Barrel Aging?

[Distillernz]

For those that age in barrels, When making cuts to decide what goes in the barrel are your cuts wider or is it strictly "Hearts". I am talking 30-50 gallon size barrels. And plan to age for 2 years plus.

[NZChris]

Design the new make around what was previously in the barrel and for how long you want to age it for.

[fizzix]

Recently had a "pro-heads in a barrel" discussion here.

[Distillernz]

Design the new make around what was previously in the barrel and for how long you want to age it for.

Looking at new barrels and aim to make enough so I can keep my mitts of it for as long as it takes

[Distillernz]

Recently had a "pro-heads in a barrel" discussion here.

So my interpretation is some heads is ok if you intend to leave for a longer period of time and especially with a fresh barrel?

[Distillernz]

Should have mentioned I am talking about aging UJSSM

[SaltyStaves]

Are they American or European oak barrels?

[Distillernz]

Available in NZ it seems I can only get french oak. I am looking at importing American oak.

[SaltyStaves]

I'd want to set up a mini experiment in the location where the barrel will be. See how the seasons treat it. ABV and water losses being the key data points.
Auckland ain't Kentucky, so I'd not want to assume that everything is applicable.

[Distillernz]

Haha thanks Salty but an experiment that takes several seasons is not what I would call a mini experiment. In that time my drink could be well on the way. There are already some commercial distillers in NZ making their own Bourbon so it must be possible even though our climate is not quite as warm as Kentucky.

[SaltyStaves]

Doesn't have to take several seasons. Summer is just around the corner...
If I were filling a barrel that sized at home, I'd want to have some idea what the losses and gains are likely to be.

[HDNB]

i have a few that have been around a couple seasons. the relative humidity here is dry as a popcorn fart and temp swings are wild.
angel share is huge. no data yet but it's significant.
maturation almost stops in the winter (but not angel share) but the hot summer makes up for it. they are in a metal shed that gets hot as the fires of hell when the sun is out. I'm sure a month of that is worth a cycle or two in the microwave.
i have been widening the cuts. originally it was all heart cut. that product now tastes like water, smooth and velvety and it gives way to the wood sugars, sweet caramel and toffee with vanilla and then you get the taste of the whisky on retrohale with heat in the chest.
it's like it's too tame.water, sugar then booze. almost a liqueur
that's at about 2 years. another year i'm afraid it will be oak syrup before i get to call it whiskey.

new 'merican white oak from barrel mill.

[Distillernz]

Well I won't be sourcing my barrels from these guys. http://www.oakwoodbarrels.com/ Ever heard the saying if it looks to good to be true it probably is. Was almost suckered by their sharp pricing, And then thought this is too cheap, And a little research unveils it is a scam website.

[bitter]

With UJSSM you will find that too much time with tight cuts you loose complexity. I have a batch that is over 3 years old now and its very smooth but too smooth at 2 years old was a much better whiskey more complex.

[6 Row Joe]

Should have mentioned I am talking about aging UJSSM

I have had the best luck with using some of the heads and running them through activated carbon to filter them. It takes the bite out of it immediately and the blend with the hearts mellows with age. Even more so after putting it on oak. I use medium toasted American oak chips. I have some in a small oak barrel as well. The barrel will take months or more where the oak chips are very nice in 3 weeks or so. Hell, I am sipping on some Uncle Jessie's white as we speak. I filtered it and added it to a previous batch and it is very smooth. I even filtered a quart jar of heads that was going to add to a spirit run but they came out of the filter so smooth I added them into my hearts jar. That's what I am sipping on now.

[nerdybrewer]

Well I won't be sourcing my barrels from these guys. http://www.oakwoodbarrels.com/ Ever heard the saying if it looks to good to be true it probably is. Was almost suckered by their sharp pricing, And then thought this is too cheap, And a little research unveils it is a scam website.

Yes, I am pretty sure they are the same people who scammed me.
I did get my money back from the credit card company but it's sad to see they are still cheating people out of their hard earned.

[6 Row Joe]

Well I won't be sourcing my barrels from these guys. http://www.oakwoodbarrels.com/ Ever heard the saying if it looks to good to be true it probably is. Was almost suckered by their sharp pricing, And then thought this is too cheap, And a little research unveils it is a scam website.

Yes, I am pretty sure they are the same people who scammed me.
I did get my money back from the credit card company but it's sad to see they are still cheating people out of their hard earned.

Good that you didn't loose out. We all want a bargain but sometimes going through a supplier and paying extra is the best way to go.

[The Baker]

Should have mentioned I am talking about aging UJSSM

I have had the best luck with using some of the heads and running them through activated carbon to filter them. It takes the bite out of it immediately and the blend with the hearts mellows with age. Even more so after putting it on oak. I use medium toasted American oak chips. I have some in a small oak barrel as well. The barrel will take months or more where the oak chips are very nice in 3 weeks or so. Hell, I am sipping on some Uncle Jessie's white as we speak. I filtered it and added it to a previous batch and it is very smooth. I even filtered a quart jar of heads that was going to add to a spirit run but they came out of the filter so smooth I added them into my hearts jar. That's what I am sipping on now.

Thanks, Joe, I have put this in my 'good ideas to remember' file.

Geoff

[6 Row Joe]

Should have mentioned I am talking about aging UJSSM

I have had the best luck with using some of the heads and running them through activated carbon to filter them. It takes the bite out of it immediately and the blend with the hearts mellows with age. Even more so after putting it on oak. I use medium toasted American oak chips. I have some in a small oak barrel as well. The barrel will take months or more where the oak chips are very nice in 3 weeks or so. Hell, I am sipping on some Uncle Jessie's white as we speak. I filtered it and added it to a previous batch and it is very smooth. I even filtered a quart jar of heads that was going to add to a spirit run but they came out of the filter so smooth I added them into my hearts jar. That's what I am sipping on now.

Thanks, Joe, I have put this in my 'good ideas to remember' file.

Geoff

Cheers Geoff

[nerdybrewer]

Well I won't be sourcing my barrels from these guys. http://www.oakwoodbarrels.com/ Ever heard the saying if it looks to good to be true it probably is. Was almost suckered by their sharp pricing, And then thought this is too cheap, And a little research unveils it is a scam website.

Yes, I am pretty sure they are the same people who scammed me.
I did get my money back from the credit card company but it's sad to see they are still cheating people out of their hard earned.

Good that you didn't loose out. We all want a bargain but sometimes going through a supplier and paying extra is the best way to go.

Even better finding a local place that's selling once used Bourbon barrels.

[WIski]

http://www.oakwoodbarrels.com/


These are the same Sleeze Bags that ripped me off.
See Thread below.

viewtopic.php?f=4&t=62396