Aging through the winter months

[wanderingnunical]

In the summer, I put all of my product in the attic for the best daily hot/cold cycling. In the winter, I just bring it inside and it sits at a constant temperature. Convention says this will age slowly, which is unacceptable!

I wanted temperature cycling on the product all winter long, and considered several solutions. In the end, I really wanted something that was low tech that I could forget about…. No fans, raspberry pi, or extra energy required.

Here is my solution. I created some overhead storage where I had an existing heating run. My basement stays at 66 all winter long unless I cycle the heat which I generally do once or twice a day. I figure I will get a good 20°F temperature swing 1 to 2 times per day all winter long.

Added, bonus…. It’s very discreet:)

Prost!

[WildnWhiskey]

Interesting idea! I wouldn’t want to waste any of your precious spirits now and it’s probably not set up for this but I would be curious what the difference would be between one jar set up in your storage solution and one that may be stored in say the back of a pantry. Also I agree with what convention says but I know that from my time working in a distillery and then several classes is that one of the bigger reason for barrels to see quick aging due to temperature shifts is because the spirit is a contained fluid in a somewhat reasonably “airtight”/“liquid tight” container. Therefore changes in temperature create changes in pressure against the container which allows for the (quicker) permeation of spirit into the surrounding wood. The woods reaction to temperature helps as well but it’s more the pressure driving it. Considering that your wood looks submerged I would be curious as to what difference cycling temperature would bring. The pressure wouldn’t increase wood permeation because it’s already surrounded and likely soaked. The excitement of the molecules by raise in temperature might increase movement in and out of the wood at a greater rate however that would suggest that keeping the spirit at a constant higher temperature would increase potential extraction of flavor which I have no data to confirm or refute. It would also be interesting if differences in temperature variations while aging might affect the extraction of different flavor molecules. All of this to say that I’m excited to see how this goes for you and maybe next spring or summer you set aside two or more jars of similar spirit to see if you can source out the place in your house that ages spirit the way you like most!

[Bushman]

Read a lot about temperature and aging but never applied the science. My temperature control is spent more on the fermentation end with the location and how to control the temperature. For aging I have a cool room that I keep all my alcohol in both the aging and the bottled spirits. If time is a concern I may get it started with Ultra Sound machine.

[Chucker]

Nothing factual, but just based on some reasoning and empirical data, I think the warmth does more to affect rapid change but the cold swings are definitely helpful.
I keep everything in the garage. Unheated and uninsulated. We get fairly hot weather in the summer months but usually from Nov-March it can be quite cold, with some extremes through Jan and Feb.
If I taste what was made early in the summer at some point, say, mid to end of Sept, flavors are starting to get there but body and maturity will be lacking, especially in the finish, where I find often a bitter character. After going through the winter months and where the weather starts warming this will all be replaced and the finish will be much sweeter. And it’s not the same as just an early, early tasting where wood is a dominant factor.
I’ve often found that 4 months is about a minimum time but have also found that late season material that hasn’t seen the extreme warmth doesn’t play by that generalization. Stuff made in the fall doesn’t seem to be suitable until the weather warms back up in may/june. It totally lacks the development that early season stuff seems to have received from the warmer temps.
I think this makes sense as increased temperatures affect the solubility of many things. And, especially in the context of a jar or jug, I think it is more of a solubility issue than expansion/contraction, since we’re dealing with a few sticks rather than the vessel.
Even if some tricks may help speed things up, I’m not convinced we can truly remove time from the aging process. I just leave the caps loose and try to forget about ‘em for a while. Other than to sneak a little taste once in a while, just to see how they are progressing. I’ve had some take a pretty radical shift over a couple of months time, including everything I’d resigned myself to reworking.

[NZChris]

I suspect that cold swings are over-rated, especially if aging in glass. Living in the sub-tropics, my rum is aged in an old refrigerator temperature controlled to minimum tropical temperatures all year round.

[Demy]

I don't produce a lot of stuff but I've tried temperature changes in glass jars (exposure to heat and placing in the freezer) but I haven't noticed an appreciable difference... now I put my wood in and forget about them... I've also tried heating up to 50 °C but increases tannin extraction... it's nice to play anyway, it's part of the hobby.

[NZChris]

I don't produce a lot of stuff but I've tried temperature changes in glass jars (exposure to heat and placing in the freezer) but I haven't noticed an appreciable difference... now I put my wood in and forget about them... I've also tried heating up to 50 °C but increases tannin extraction... it's nice to play anyway, it's part of the hobby.

Tannin extraction is an early and necessary part of the aging process. Complaints about it are common and are due to having unrealistic expectations of what to expect. Blow across the jug to exchange some O2 and put the stopper back in. Having the jug more than 2/3rds full won't help.

[Demy]

I don't produce a lot of stuff but I've tried temperature changes in glass jars (exposure to heat and placing in the freezer) but I haven't noticed an appreciable difference... now I put my wood in and forget about them... I've also tried heating up to 50 °C but increases tannin extraction... it's nice to play anyway, it's part of the hobby.

Tannin extraction is an early and necessary part of the aging process. Complaints about it are common and are due to having unrealistic expectations of what to expect. Blow across the jug to exchange some O2 and put the stopper back in. Having the jug more than 2/3rds full won't help.

Of course.... I know what you're saying. In the end, time is the secret ingredient!

[wanderingnunical]

So I’ve had product in the vent storage for 3 weeks now. Several jars and growlers filled with submerged sticks as well as a 1.66gal badmo filled with rye. The badmo “pops”when the heat has been on for a bit so i know im seeing pressure changes.

I am not getting much of a temp swing though. A few degrees max i think. Still, it has got to help!

[john_bud]

I put some jars to age inside a BLACK plastic box with a black (painted) lid. Its on the back deck where it gets sun most of the day. Jars reach 95F in the day and 20's and 30's F overnight.

Is that temperature cycling good?

[still_stirrin]

I put some jars to age inside a BLACK plastic box with a black (painted) lid. Its on the back deck where it gets sun most of the day. Jars reach 95F in the day and 20's and 30's F overnight.

Is that temperature cycling good?

Do the jars have a means to “breathe”? If not, I just hope that they don’t explode in the heat. As the alcohol heats, it will expand and that will build pressure. I’ve had bottles push the corks out when I’ve left them in my truck on a hot day. But, a mason jar sealed tight just might explode under the pressure.
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