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Jonny
just checked the recipe I used, it did have 2 vitamin B tablets as nutrient

Purging out the co2

Looks yummy!

I just ordered one of these cold smoke generators. I’m going to smoke infuse a bottle of agave feints to use in the spirit run in an effort to get that subtle mezcal smoke on this next spirit run. I’ll chip up some used bourbon oak for the smoking.

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Cheers,
J

Sounds interesting. I wonder if you could add liquid smoke to the low wines and accomplish the same thing?

Wildcats wrote: ↑Thu Aug 10, 2023 7:56 am Sounds interesting. I wonder if you could add liquid smoke to the low wines and accomplish the same thing?

I think that would be similar but who knows what they put in that stuff. I'd prefer to make my own liquid smoke from wood I've personally soaked in hoe-made bourbon for an extended period I figure a 750ml bottle of feints or low wines and I can run smoke through it until I feel like it's somewhere between not-enough and too-much - the goldilocks smoke zone - I might do a test small batch 2g spirit run to size up the dosing before fully committing to how it goes with a full 16g spirit run Or i'll just wing it..

Cheers!
-j

Will be looking forward to seeing how it goes for you. Keep us posted.

Wildcats wrote: ↑Thu Aug 10, 2023 11:44 am Will be looking forward to seeing how it goes for you. Keep us posted.

Earlier in this thread I used smoked sweet taters in the initial ferment >

viewtopic.php?p=7524960#p7524960

The smoke was very subtle using that approach. I think this will work better but I'll not want too too much

Cheers,
jonny

Nice. I like your style man!

375ml agave feints + one gallon of oak stave smoke. Shake about thirty seconds or until smoke is infused. Repeat a stillers 15 (16) times to infuse 15 gallons of smoke.

Cheers,
Jonny

Looks like it's works. I wish you a great success with this sir. Hope it makes a nice Smokey drop. I like the diy approach to the infusion.

I ran the spirit run this weekend:

~11g low wines from heirloom wild agave ferments
~3g feints cut from last agave batch
~2g top up heirloom wild agave ferment
~15g bourbon oak "cold smoke" infused into ~375ml agave feints - This smelled quite strong but mellowed out quite a bit when I mixed it into the low wines and let it meld for a week or so..

Did my math for a six hour run fractioned into 24 800ml mason jars = set product stream for collection speed of 4jars/hr. I spent an hour on taking fores low and slow and an hour on heatup/cleanup so was an eight hour run day

I think next time i'll double or probably quadruple the smoke quantity but that's going to be a while. It's pretty subtle in the fractions - the smoke is there but I'd probably like more. I ran past the tails into the agave sweet water which I'll use to proof down to barrel strength after I make cuts.

The jars are sitting out with towels over them. I'll do my cuts over the next day or so.

With this batch I plan to make an oak essence in a mason jar loosely packed with alligator char and toasted oak fingers then topped up with barrel strength product for aging and extracting/blending/finishing. One used BadMo is getting filled for long term aging, and the rest on glass for top up.

I've got a good amount of different Agaves on-tap now so will make more next year

Cheers,
jonny

Man I can almost taste it sounds like you are happy with your results. Thanks for sharing this. Seems like you didn't get as much smoke as you wanted. But that's part of it. Next time I bet you up the smoke. Cheer's

I had filled a neutral badmo with this product and subsequently packed it away in storage for an extended time. I didn’t mark it with a date for some reason but revisiting this post suggests it’s been aging for about 16 months and I drew off a dram for testing last night. Pale color, smoky aroma and flavor. Not too forward. In addition to the spirit run infusion I feel like I also made a stronger extract which I added to the finished product. I’ll use the cold smoker again

Cheers,
jonny