Cherry wood medium toast, with a twist

[Hybrid pot still]

I toasted some cherry wood for a hour then I put couple drops of vanilla extract on them cherry fingers, toasted for another 45 mins. I did this with a quart of some of corn and wheat likker I made, age for a month, its definitely interesting. I wasn't sure if it would be. Check it out guys and let me know or some feedback if someone already has play with something like this. I been working in aging my likker, as this is my next step I believe in chasing this craft that I enjoy so much. Thanks guys

[Deplorable]

Interesting. I was just playing with my Sous Vide cooker and a few cherry wood experiments I have going on.
One of which is a quart jar of bourbon (75/13/12) aged 7 months on charred white oak, and finishing on cherry.
Ive got a couple of pint jars of corn liquor on cherry wood, one on toasted cherry and one on raw cherry, and a gallon of 60% ABV corn on toasted cherry wood to blend into a 5 gallon barrel of the same corn liquor some time down the road.

Adding to my stack of aging woods, I recently cut some sugar maple, and set aside a few select pieces to season. Next spring, I'll be making my way to apple country to pick up some old applewood from an angry orchard a farmer buddy is removing.

[cob]

heat destroys vanilla, real or imitation. I assume you've tried this toasted cherry both

with and without vanilla? 45 min. of additional toast should cook the vanilla to nothing.

[Hybrid pot still]

heat destroys vanilla, real or imitation. I assume you've tried this toasted cherry both

with and without vanilla? 45 min. of additional toast should cook the vanilla to nothing.

I did, I thought I tasted a slight difference but this is only my first time with the experiment, maybe its just trick of the brain, I'll try it with some friends without telling what's going on with it, with the neutral and vanilla. So if heat destroys vanilla, why does it come over, the flavor, when I distill with vanilla bean? I found out the hard way it takes very very little or it's over powering? And that goes thru heat of a still and the thumper? If I may ask, I'm still a student and learning this craft

[cob]

I can't answer your question accurately. Essential oil? It comes over in cooking also.

But toasting temp and stilling temp. are vastly different. the vanilla flavor from aging

comes from soluble compounds in (white oak) the wood at yet different temps.

this is the first Iv'e seen of this process. so you may be breaking new ground.

You can temper over flavored product with unflavored like product.

Keep us posted.

[Hybrid pot still]

I can't answer your question accurately. Essential oil? It comes over in cooking also.

But toasting temp and stilling temp. are vastly different. the vanilla flavor from aging

comes from soluble compounds in (white oak) the wood at yet different temps.

this is the first Iv'e seen of this process. so you may be breaking new ground.

You can temper over flavored product with unflavored like product.

Keep us posted.

Its was real vanilla bean I used in the still and vanilla extract for cooking I used on the wood, I will keep you guys posted, I dont know about new ground lol, it could be trick of the brain tasting vanilla, idk but I'm going to do some blind taste test, thank you for the information, I'm been trying to find new things to try in aging, and rapid aging, one of the things I been trying to achieve is get more vanilla notes, I really like things similar to vanilla but I notice it completely changes in a way when you add likker to the mix, I'm still learning and learning my pallet, taste, I'm learning my taste in a different way I guess along the way lol. So it could be fooling me on this

[Hybrid pot still]

Vanilla flavor is very slight tho very

[Demy]

I used cherry wood, it is interesting but in my opinion it needs to be dosed well because it tends to be intrusive compared to oak. I also used wood mixes, very interesting.

[Hybrid pot still]

I used cherry wood, it is interesting but in my opinion it needs to be dosed well because it tends to be intrusive compared to oak. I also used wood mixes, very interesting.

I'm thinking so, couple friends are drinking with me, and only one noticed vanilla so it was me but maybe dosing it more, probably less heat just incase to save the vanilla maybe from being possibly fried, like Cob said, there is a heat difference between running a still and toasting wood, almost by 200 degrees F. I been toasting wood anyways at 400 degrees F and my still can ran at 200 or higher sometimes, never higher than 230 tho.. usually 190 to 205. I want to save the vanilla extract, idk. I want to play with this more though and understand better what's going on

[Hybrid pot still]

More experiments to be done lol, that's the most enjoyable thing about this craft I believe

[Hybrid pot still]

Interesting. I was just playing with my Sous Vide cooker and a few cherry wood experiments I have going on.
One of which is a quart jar of bourbon (75/13/12) aged 7 months on charred white oak, and finishing on cherry.
Ive got a couple of pint jars of corn liquor on cherry wood, one on toasted cherry and one on raw cherry, and a gallon of 60% ABV corn on toasted cherry wood to blend into a 5 gallon barrel of the same corn liquor some time down the road.

Adding to my stack of aging woods, I recently cut some sugar maple, and set aside a few select pieces to season. Next spring, I'll be making my way to apple country to pick up some old applewood from an angry orchard a farmer buddy is removing.

Are you talking about the beer angry orchar? That would be such a cool find and bragging rights on your likker aging in something like that lol. That's cool

[Deplorable]

LOL. No, not the same orchard. This buddy of mine purchased some land with an old, neglected apple orchard on it. He's going to remove the apple trees and replant.

[Hybrid pot still]

LOL. No, not the same orchard. This buddy of mine purchased some land with an old, neglected apple orchard on it. He's going to remove the apple trees and replant.

Lol, damn. I see now though.