Home Distiller

Well after studying all the various reciepes for this and that I could muster I decided to attempt to make something. I have a 36" column reflux still that puts out about 91% from a 12% mash and I used my hearts to make a 40% solution in a quart jar. I then added about 10 or so sticks ( 1" X 1/4" X 4" or 25mm X 6mm X 100mm) of 3 year old aged white oak from my wood pile and put on the lid. After 18 hours I decided to remove the oak sticks and added about one heaping tablespoon of charcoal (oak and fir mix from my wood stove). I then sealed the lid on good and tight and shook it up about 3-4 times each day for 2 days. Then using a natural coffee filter I filtered it back into a mason jar. OOOEEE! I shit you not it tastes like Crown Royal and it only took me 3 days to make!!! Apparently the high concentration of oak in the jar allowed the spirits to age (or whatever you want to call it) extremely fast! This has got to be the smoothest whiskey I've even had!

Well if ya used all that wood then removed and filtered back to jar How the jar get back to full?Better then top shelf in two days ,Damn I knew Hd was a help to newbies I am impressed

diesel4ever, the folks at Crown Royal are gonna be beating your door down for your notes on how you've compressed time...

You're all too late, I've patented the idea and sold it to JD.
(Promised me a cheque in the post first thing tomorrow)

I got a question, if the new guy can make a top shelf product in 3 days, why are yall takin so long?

Well yall can mock me if you'd like but I'm VERY happy with my initial test run... Sitting here watching NFL and sipping on my new top shelf hootch... I'd send you all samples but I heard there's a 5 yr. prison vacation for those who transport illegally. And I don't have my 69 charger with the confederate flag on the top finished yet....

If you're happy with it, diesel - and you are - good on yer. That's what this forum is about.

blanik

I am! and by the way thanks for the positive post! might be the ethanol talkin but it does taste pretty darn good. And all my wino friends are impressed too.

From what I know, your methods are a bit unorthodox for making whiskey, but I have to agree with blanik. Stick around and soak up some of the great information here and I'll bet you'll be getting even better results.

When you say "oak and fir mix from my stove", roughly what ratio are we talking about? I was curious about this because I have a friend who insists that the secret to one of his holiday drink is charred pine wood. Pine is traditionally a slightly resinous wood. Im wondering if perhaps the alcohol reacting with the oak tannins and pine resins might be helping with the taste. I mean, people enjoy fish cooked on cedar boards...I magaine that as a straight wood it would imaprt a turpentine type taste, but if it was mostly finished off, it might have just enough trace resins to amke it worthwhile.

Gonna have to interogate my friend on his theory...

diesel4ever wrote:I am! and by the way thanks for the positive post! might be the ethanol talkin but it does taste pretty darn good. And all my wino friends are impressed too.

Save a bit of it back as is.And in a year taste again and compare with what your producing then.

Damn fine bit of advice tater. D4E, I dont think anyone is trying to be a dick to you, its just that we have all been through your stage before. I know I have. You produce your first hooch, and no mater how bad it may be, It tastes like sweet victory to you. I made some pretty raunchy stuff a couple years ago, but I still convinced myself it was top shelf. And no mater how bad the hangover, Hell I would drink it again the next night, and man was it good.....NOT. Im happy you got something you like, just do like tater says. Try it next year and report back. You will know what I mean. MK